Steamed Mocha Marble Cake

In my whole life, I have never ever try making a cake. This idea came up to me when I stopped working and started to be a S.A.H.M

Now, I have more time to think what I like and want to try and do for my life. My kids love CakEs.

So I thought that wouldn't it be nice if I can learn how to make a cake for them one of these days.
No oven for me at home, so how should I make a cake. Never thought of getting one as I am afraid that I might not be using often.

Then, I came to know that cakes can be made using Steaming.
Yes!! Sarawak kek lapis are made not only baking BuT also steaming.
I thought it was a great idea. So I started looking up books on cake making as well as receipes for steam cakes.
As a novice, know nothing about Cake making, have to try a lot of experiments.. Yes.. I made the first one, failed! Second , third , fourth and so on... One type of cake, I can be experimenting on many times! Trying out with different kinds of flour.

Now.. more or less, I am improving.

I will like to share this recipe which I think is quite nice.. Steamed Mocha Marble cake

Ingredients:

• 3Tbsp melted butter
• 3-4 Tbsp milk
• 1/2 Tbsp condensed milk
• 3 egg whites
• 4 egg yolks
• 180g castor sugar
• 180g cake flour
• 1/2 tsp baking powder
• 100g cooking chocolate (melt over hot bath)
• 1 Tbsp mocha paste

Method :

1.  Lightly greased and lined a 19cm round mould. Preheat steamer.
2. Separate egg yolk and white and set aside.
3. Beat egg whites with 50g of sugar till stiff. Set aside.
4. Beat egg yolks , remaining 130g of sugar and condensed milk. Beat on high speed till stiff and creamy.
5. Fold in half of the sieved flour and baking powder. Mix well. Add in melted butter and fresh milk. Finish adding the other half of the flour mixture.
6. Add half of (3) into the batter and mix well. Pour the balance and fold.
7. Take 1/3 of the plain batter and mix well with cooking chocolate and mocha paste.
8. Pour the two different coloured batter alternately into the mould.
9. Steam over high heat for 30 to 35 mins. or when a chopstick inserted comes out clean.

I have tried using Hong Kong flour and it turned out more softer. Taste great after refrigerating.

Do try out !