Saturday, May 10, 2014
HK Style Cake Wrapped in Paper Cups
It's been a while since my last post which it's not because I stopped or gave up on baking or cooking.. simple yet classic reason is that I just had been far too lazy to update or post them on my blog ! Now it's time to show something that is totally worth my time writing about it and share with you all here..
Let's start with this plain and easy cake which is one of signature Hong Kong baked goods that you can't find from anywhere else in the world ! I made it more delicious by serving along with slightly sweet whipped cream , strawberries and jam sauce..Haven !
The recipe ( adapted from here )
50 grams canola oil
60 ml milk
100 grams cake flour
1/4 teaspoon salt
80 grams sugar
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1. Preheat the oven to 180C. Separate the egg yolks and the egg whites. Mix the oil , egg yolks, milk, half of suger and vanilla in a bowl until combined.
2. In seperate bowl, sift the flour & salt, Add the egg yolk mixture into it and mix quickly and throughly until incorporated the set aside. Use an electrical mixer to beat egg whites and cream of tartar until bubbles formed then add the remaining sugar one tablespoon at a time and mix until soft peaks form. Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.
3. Pour the batter into cup cake molds that are already lined with baking paper. Bake at 180C for 20 to 25 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely. Serve with some lightly sweet whipped cream and strawberries.