Ingredient :
2 eggs (about 110g, room temperature)
100g caster sugar
110g cake/top flour (sift 2-3 times)
1/2 tsp vanilla essence
45ml low fat milk
1/2 tsp baking powder
Prep and Cooking Instructions
Directions
1. Heat up your steamer until you get a gentle boil.
2. Whisk 2 eggs in clean and dry bowl using electric mixer at high speed. When the eggs become frothy, add in sugar a little at a time. Mix well before adding the next batch.
3. Add in the vanilla essence. Continue to whisk until the batter becomes, pale, thick and creamy.
4. Fold in the sifted flour with the baking powder in three lots, alternating with milk, and ending with flour (ie, flour – mik – flour – milk – flour). Once there is no steak of flour, you may stop.
5. Line cup cake mould with paper cake cup, pour in the batter till 2/3 height. Give the mould a gentle tap to get rid of trapped air. Place the batter in the steamer and steam for about 12-15 minutes.
6. . When cooked, remove the mould and cool the cake on a rack
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