IMG_9362recipe adapted and modified from/食谱经调整取自于: 袅袅烘焙香

ingredients (6 inch square pan, greased & lined)

280g butter
100g sugar

86g egg yolk + 334g egg (or use 420g egg c. 7 large eggs)
* whisk briefly

1 tbsp chocolate emulco
126g kaya

105g cake flour
21g dark cocoa powder
70g horlicks
1/2 tsp baking powder
* mix and sift together

350g finger biscuits


黄油 280克
糖 100克

蛋黄液 86克+全蛋液 334克(或用 420克全蛋液~约 7颗大鸡蛋)

浓缩巧克力精 1大匙
咖椰 126克

蛋糕粉 105克
黑可可粉 21克
好力克 70克
泡打粉 1/2小匙

手指饼干 350克


IMG_9361– cream A together till light & fluffy
将 A食材打发至蓬松状态

– add in B in a few additions. mix well before pouring in next addition
B 分次加入~每加入一份拌匀后再加入另一份

– stir in C
拌入 C

– finally add in D in 3 additions. blend well
D 分三次翻拌入以上蛋糊

– bring water in steamer to boil, then place baking pan into steamer to heat for 2 mins

– remove pan, pour in 80g of batter, and line in finger biscuits. leave a 1cm gap in between each biscuit
取出烤盘、倒入 80克面糊后码上手指饼干。每条饼干之间预留 1厘米空隙

– turn fire to medium heat, place in pan. steam each layer of batter for c. 8 mins, or till surface of cake no longer sticks to finger (your own finger, not the finger biscuit)
烤盘放入蒸锅,每层面糊以中火蒸约 8分钟,或直到蛋糕顶部不粘手

– repeat the above process till all batter is used up

– once cake is cooked, invert on cooling rack and remove pan immediately. allow to cool completely before slicing

Personal notes/温馨小贴士:

IMG_9360– the reason i used more egg yolk was simply because i had some leftover sitting in the fridge. but a higher fat content in the batter results in a smoother cake
鸡蛋份量用了较多蛋黄纯粹因为想将冰箱多余的蛋黄报销掉。但这“多余的脂肪” 令蛋糕更为润滑

– you need to “squeeze” in the last layer of batter carefully. i had c. 3 tbsp of leftover batter
最后一层面糊需小心倒入以避免渗漏。我有约有 3大匙面糊是用不上滴



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