I made this caramel cake on the long weekend. It was so hot and humid and I just don't want to crank up the oven so decided to make steam cake instead. This cakes turn out to be really soft, not too sweet and a nice sweet smell of caramel. The only problem I had with the cakes is it 'senget' (slant) to one side while steaming. I am pretty sure is not the fire because I made sure the steamer is right at the centre of the fire. Can someone enlighten me what I did wrong?Ingredients:
150 g sugar
100 ml hot water
70 g butter
75 ml evaporated milk
1 egg, beaten
150 g plain flour
1 tsp bicarbonate of soda
pinch of salt
1. Place the 150g of sugar in a small heavy-based saucepan and heat gently until sugar melts and caramelizes to golden brown colour. Take care to keep pan on very low heat to avoid burning the caramel and remove pan from heat once it reaches a golden brown colour.
2. Pour the hot water into the caramel. Boil caramel for a few minutes until completely melted and a syrup is obtained. Allow syrup to cool and pour it out into a measuring cup (you need 160 to 170 ml)
3. Add the melted butter, milk and beaten egg to the cooled caramel syrup and stir well to combined.
4. Sift the flour and bicarbonate and salt into a mixing bowl. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk for a smooth batter.
5. Fill small lightly buttered cups three-quarters full of batter and steam for 15 to 20 minutes.
Note : This recipe yield 7 very small cakes. If you want to make more just double up the recipe.
1 tsp bicarbonate of soda
pinch of salt
1. Place the 150g of sugar in a small heavy-based saucepan and heat gently until sugar melts and caramelizes to golden brown colour. Take care to keep pan on very low heat to avoid burning the caramel and remove pan from heat once it reaches a golden brown colour.
2. Pour the hot water into the caramel. Boil caramel for a few minutes until completely melted and a syrup is obtained. Allow syrup to cool and pour it out into a measuring cup (you need 160 to 170 ml)
3. Add the melted butter, milk and beaten egg to the cooled caramel syrup and stir well to combined.
4. Sift the flour and bicarbonate and salt into a mixing bowl. Make a well in the centre and pour in the liquid. Gradually incorporate the dry ingredients into the liquid, stirring gently with a wooden spoon or balloon whisk for a smooth batter.
5. Fill small lightly buttered cups three-quarters full of batter and steam for 15 to 20 minutes.
Note : This recipe yield 7 very small cakes. If you want to make more just double up the recipe.
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