Ipoh, the capital of Perak state in Malaysia is famous for its 'white coffee'. This 'white coffee' originated from an old coffee shop, 'Sin Yoon Loong' tucked in a corner of Leech Street now known as 'Jalan Bandar Timah' in the old town of Ipoh. Other than white coffee, 'Kai Dan Kou', steamed sponge cake sandwhiched with a layer of their housebrand 'kaya' ~ coconut jam is also a popular item on their menu. If you want to take a peep @ this coffee shop, do hop over to this site for a short review.
My Cantonese style 'Steamed sponge cake' is very straight forward. With no oil and using only the very basic ingredients, eggs, flour and sugar, it's very light, not too sweet, good for breakfast as well as for tea.
Beat the eggs with sugar till thick and creamy, fold in the sifted flour with a hand whisk, pour into a paper lined cake tin and steam under boiling water for 30 to 35 mins. and it's done!
I didn't sandwhich the sponge cake with kaya, instead I sprinkled in some prewashed 'kei chi' ~ wolfberries to give it an oriental touch and colour!
And these wolfberries will enhance your eyesight too!
- 4 whole eggs
- 1 egg white
- 4 oz caster sugar
- 4 oz superfine flour
- 1 tsp vanilla
- 1/2 level tsp baking powder
- Some wolfberries for decoration - optional
- Line an 8 inch sq. cake tin with greaseproof paper, set aside.
- Sift the superfine flour with the baking powder, set aside.
- Beat eggs, egg white and sugar on low speed, then on high till creamy and thick. (When you lift up the beater, the drippings must be able to hold its shape for a few seconds before disappearing, then the batter is ready).
- Meanwhile, heat up a steamer with water and bring to a rapid boil.
- Using a hand whisk fold in the flour mixture into the egg mixture in 3 batches and blend well. Pour batter into the prepared cake tin. Tap tin lightly to remove air pockets.
- Immediately place cake on steamer rack, covered. Steam for 30 to 35 mins. on high heat.
- Remove the steamer lid quickly and carefully so that condensed steam will not drip onto the cake.
- Test with skewer inserted in the centre of the cake till it comes out clean. Remove from steamer.
- Sprinkle in some prewashed wolfberries as desired. Carefully lift up the cake and remove the greaseproof paper.
- Let cake cool for about 10 mins. Cut cake with a serrated knife before serving.
- Do not let the batter stand. The steamer must be ready, water rapidly boiling once the batter is done.
- Other than a cake tin, you can also use a glass casserole, or a paper lined bamboo basket.
- Any leftovers can be kept in a container and it stays fresh the next day. No need to steam again.
Do find out more from this site.