Steamed Sponge Cake with Pork Floss
I'm back to the kitchen this weekend, after spending the past 4 weeks juggling between work and study. The d*** exam is finally over and I'm so glad that I can spend time my beloved cookbooks again!
One of the dishes that I tried out over these two days was a savory steamed sponge cake with pork floss (蒸咸蛋糕). This is a rather interesting dish, easy to prepare and the taste is actually not bad. One point to note is that the eggs must be beaten long enough until it turns stiff and pale, so that the batter is able to hold the first layer of pork floss in place when the second batch of batter is added to it. Well, I did not beat the eggs long enough and so, instead of having a distint layer of pork floss in the middle of the cake, you can see from the picture that the pork floss is all over the place!
Steamed Sponge Cake with Pork Floss Recipe
60g caster sugar
1/2 tsp cream of tartar
100g self-raising flour
1/2 tsp baking powder
a pinch of salt
30g vegetable oil
50g pork floss
1) Combine the flour, baking powder and salt and sift twice.
2) Beat the eggs, sugar and cream of tartar until it turns thick and pale.
3) Fold in the sifted flour mixture.
4) Fold in the milk and oil.
5) Pour half the batter into a 8-in round tin lined with baking sheet.
6) Sprinkle half of the pork floss on the batter.
7) Pour another half of the batter into the tin and sprinkle the remaining pork floss on the surface.
8) Steam for 20 minutes.