Cream cracker crumb is used to replace cake flour in making this cake. The cake batter needed to be steamed layer by layer to yield a cake with soft and fluffy texture. If the batter is steamed at
once, it will yield a dense cake.
CHINESE VERSION: 苏打饼千层蛋糕
Cream Cracker Layered Cake | MyKitchen101en
- 5 eggs (grade A/size L, room temp.)
- 180 g fine sugar
- 250 g salted cream crackers
- 150 g melted butter
- 80 g evaporated milk
- 1 1/2 tbsps cocoa powder
- 1 1/2 tbsps hot water
- 1/3 tsp ground cinnamon
1 Add 1 Liter of plain water to 400 ml of hot water to get 45°C/113°F warm water. Combine eggs and sugar in a mixing bowl, whisk egg mixture over medium speed in warm water bath until stiff (the ribbons formed by egg mixture will stay on surface for a while before dissolving slowly).
2 Process cream crackers (recipe uses Ping Pong cream cracker) into fine crumb, fold cracker crumb into stiff egg mixture. Combine melted butter and evaporated milk, add in gradually, fold until well mixed.
3 Measure out 450 g of batter. Mix cocoa powder with hot water, add to batter, fold until well mixed. Cover the mixing bowl to prevent batter from drying up.
4 Add ground cinnamon to the remaining portion, fold until well blended. Cover the mixing bowl to prevent batter from drying up.
5 Pour 90 g of cocoa batter into 7-inch (18-cm) lined square baking pan, swirl the pan to spread the batter evenly. Steam over medium-high heat for 4.5 minutes.
6 Pour 90 g of cinnamon batter over the cooked chocolate layer, swirl the pan to spread the batter evenly. Steam over medium-high heat for 4.5 minutes.
7 Repeat the steps, steam each layer over medium-high heat for 4.5 minutes. After pouring in the last layer (10th layer), steam for 10 minutes.
8 Unmould the cake and set aside to cool on wire rack.
9 Cut into 18 pieces using serrated knife.