Friday, September 12, 2008

Rainbow Steamed Cake

That's what I made for lab meeting:

Isn't it pretty? I decided to make it when I was looking for a cake recipe for Adrian's birthday. I did it the same way I look for everything: I google-imaged it. That search led me to this recipe. I didn't make this cake back then, but it looked so intriguing, that I couldn't just pass it over. I think it's made mostly by people in Hong Kong, where they use different measurements and weird ingredients so I will translate the ingredients here.

500g (1 lb) egg white
60g (2 oz) evaporated milk
1 tbsp vanilla essence (You can use butter oil or sweetcorn oil also)
150g (5 oz, I used 1 stick) melted butter
225g (1 cup) castor sugar
300g (2.5 cups all-purpose) top flour
1 tbsp ovalette/sponge cake stabilizer (I have no idea what this might be. Didn't use it at all)
3 colours (red, green and yellow), 1/2 tsp for each colour (I used just a few drops for each)
1 tbsp chocolate emulco (didn't use that one either)
a pinch of salt

I also didn't have the pan they were using, so I just steamed it in the rice bowl of a steamer.

It was very eggy, not surprisingly, and also oily. But it doesn't heat the house, and it sure was fun to make!