Chocolate Nugget-Orange Flax Cake

For this edition of the Home Bakers hosted by Joyce of Kitchen Flavours, the chosen cake is the Chocolate Nugget-Orange Flax Cake, picked by me. I have never baked a cake with flaxseed meal (I usually bake it in bread) and because I love orange and chocolate which are both ingredients for this cake, this was my cake of choice. 

This cake is definitely a healthier choice as only some oil is used and the cake is largely moistened by yoghurt and honey. The use of wholemeal flour and flaxseed meal adds a good amount of fiber to this cake as well. 

The combination of chocolate, orange and nuts add a flavourful punch. My family enjoyed this cake very much. 

Chocolate Nugget  Orange Flaxseed Cake
By Lou Seibert Pappas

Ingredients

• 1 cup unbleached all purpose flour
• 1 cup whole-wheat pastry or whole-meal flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup firmly packed brown sugar
• 2 large eggs
• 1/2 cup canola oil
• 1.5 cups low fat plain yoghurt or buttermilk
• 1/3 cup honey
• 3 tbsp thawed frozen orange juice concentrate (I substituted with orange juice)
• 2 tbsp grated orange zest
• 1.5 cups flax cereal (I used flaxseed meal)
• 3/4 cups dried currants or golden raisins
• 3/4 cups chopped walnuts
• 3/4 cup chocolate chips

Method

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 9 by 13 inch baking pan.
• In a large bowl, combine flours, baking soda, baking powder, salt and granulated sugar. Stir to blend.
• In a medium bowl, beat the eggs and stir in the oil, buttermilk or yoghurt, honey, orange juice concentrate and orange zest.
• Add to dry ingredients and mix until just blended.
• Mix in the flax cereal and currants or raisins.
• Turn into the prepared pan and smooth the top.
• Toss the nuts and chocolate chips together and sprinkle evenly over the top.
• Bake for 25 to 35 mins or until the cake is golden brown and a cake tester inserted in the center comes out clean.
• Let cool in the pan on a wire rack. Serve warm, cut into squares or strips.

Spiced Apple Cake

Many of us would probably remember Gordan Ramsey for his visit to Singapore last year where he pitted his skills against a few famous hawkers, dishing out delicious local food such as Singapore Chilli Crabs and Laksa. 

For Cook Like A Star the month of August, we'll be cooking along with Ramsey - a Scottish chef with well known restaurants all over the world. Do come and join us by posting your link to the linky below from August 1st. 

I picked this Spiced Apple Cake as my first Ramsey dish to try and I wasn't disappointed. Deliciously dense and moist, the sweetness of the apple puree is apparent in each bite. 

The best part is that its low in sugar and naturally sweetened by the apple purees and low in oil. It's definitely a lovely healthier treat for kids. 

Spiced Apple Cake (23cm round)

Recipe from Gordon Ramsey's Healthy Appetite

• 1kg cooking apples (about 5 or 6)
• 50g caster sugar
• 30g butter, plus extra to grease
• 2 ripe Braeburn or Cox’s apples
• juice of 1 lemon
• 225g wholemeal flour
• 11/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp fine sea salt
• 175g soft brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp ground cloves
• 1 large egg, lightly beaten
• 50ml light olive oil
• 2 tbsp apricot jam, to glaze
• 1–2 tbsp water

Method

• Peel, core and slice the cooking apples. Place in a wide pan with the sugar and butter. Cook over a high heat for 10–15 minutes until the apples have broken down to a pulp and any excess water has cooked off. Transfer to a bowl and cool completely. You should have about 475g* purée.
• Heat the oven to 170°C/Gas 3. Line and lightly grease a 23cm cake tin with a removable base. Peel, core and finely slice the eating apple, using a mandolin or sharp knife. Place in a bowl and pour over most of the lemon juice and a splash of water; set aside.
• In a large bowl, mix together the wholemeal flour, baking powder, bicarbonate of soda, salt, sugar and ground spices. Make a well in the centre and add the egg, olive oil and apple purée. Fold into the dry ingredients until just combined.
•  Transfer the mixture to the prepared cake tin and gently level the top with a spatula. Bake the cake for 30 minutes until it feels just firm to the touch in the centre. Working quickly, overlap the sliced apples in concentric circles on top, leaving a margin around the edge. Brush the slices with a little lemon juice and return to the oven for a further 30–35 minutes until a skewer inserted into the centre comes out clean.
• Let the cake cool slightly before unmoulding onto a wire rack. Warm the apricot jam with the water, stirring until smooth. Brush over the top of the cake to glaze. Serve warm.

Note: *I didn't manage to get the 475g of apple puree, so I topped up with low fat yoghurt to make 475g.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

Pineapple Macadamia Upside Down Cake

I've got a certain fascination with up-side down cakes. Perhaps its the ideal of a buttery and go-ey surprise hiding at bottom of the pan. The main reason is because the cake is just so good with fruit baked in a sticky syrup. 

For this edition of the Home Bakers hosted by Joyce of Kitchen Flavours, the chosen cake is the Pineapple Macadamia Upside Down Cake. I simply love pineapple in bakes so this cake has been in my to-do list for the longest time. Most upside down cakes, unlike this recipe, I know use canned pineapples. The fresh pineapples were naturally sweet, and their flavours enhanced by the maple syrup (original recipe called for corn syrup but I substituted it for a richer flavour). Together with the macadamias, it went perfectly with the buttery cake.

I loved this cake, thank you Alice of I Love. I Cook. I Bake for this great choice! Please click here for the full recipe.

Nutella Chocolate Cake

Just realised I've been away from the blog for over a month. Apologies to all my blogging friends that I haven't been to your blog lately, will catch up on visiting soon.

I've always wanted to make this cake but I certainly wasn't going to eat this all up by myself - one jar of nutella and 6 eggs, imagine the calories! 

The opportunity to make cake came over Easter as I was a hosting a cell group party at my place. There are few words to describe this cake - moist and nutty doesn't seem to do justice to this absolutely delicious cake. 

Every bite is rich and almost pudding like, with the ground hazelnut adding the most flavours aside from the nutella. It goes perfectly with the chocolate ganache and toasted hazelnuts. 

Three quarter of the cake was gone in no time and I gave the last quarter to my neighbour to prevent myself from stealing anymore slices. 

Nutella Chocolate Cake (9 inch)
Nigella Lawson Recipe

Ingredients

for the cake

• 6 large eggs (separated)
• 1 pinch of salt
• 125 grams soft unsalted butter
• 400 grams nutella (1 large jar)
• 1 tablespoon frangelico (or rum or water)
• 100 grams ground hazelnuts
• 100 grams dark chocolate (melted)

for the icing

• 100 grams hazelnuts (peeled weight) (I used 20 grams coarsely grounded hazelnuts)
• 125 ml double cream
• 1 tablespoon frangelico (or rum or water)
• 125 grams dark chocolate

Method

• Preheat the oven to 180ºC/gas mark 4/350ºF. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and ground hazelnuts.
• Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
• Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
• Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily. (Believe me, I speak from experience.) If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
• In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
• Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.

This post is linked to the event Little Thumbs Up (June 2014 Event: Butter) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).

Pecan Streusel Coffee Cake

The Pecan Streusel Coffee Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.

I also happen to be the host for this recipe so I have included the full recipe in my posting below. I've always had a weakness for baked goods made of pecans. During my childhood days, my mum would make a delicious pecan pie so very often. Its very expensive to buy pecans locally (though its not difficult to find) so when my mum who was visiting from the USA bought me a bag of pecans I decided its time to start baking to relive my childhood memories. 

The best part of this cake is undoubtedly the streusel topping. The distinctive flavours of the nut are enhanced by cinnamon forming a beautiful crunchy topping to the cake. This goes well with the spongy and moist butter cake. It was a delicious tea time treat. 

Pecan Streusel Coffee Cake (9 inch)
Recipe from Coffee Cakes: Sweet, Simple and Savoury by Lou Siebert Pappas

Streusel Topping Ingredients

• 4 tbsp cold unsalted butter
• 1/3 cup unbleached all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1 tsp ground cinnamon
• 1 cup pecan halves

Cake Ingredients

• 4 tbsp unsalted butter at room temperature
• 1/2 cup firmly packed light brown sugar 
• 1/2 cup granulated sugar (reduce to 1/4 cup)
• 2 large eggs
• 1 tsp vanilla
• 2 cups unbleached all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk or low fat plain yoghurt

Method

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch spring foam pan and line the bottom with round parchment paper.
• To make streusel topping: In a medium bowl or food processor, combine the butter, flour, brown sugar and cinnamon. Cut the butter in with your fingers until the mixture forms coarse crumbs. Stir in the nuts and set aside.
• In a large bowl, cream the butter and sugars with a wooden spoon or an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth. 
• In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. 
• Add to the creamed mixture alternately with the buttermilk/yoghurt in 2 increments. Beat until smooth. Spread evenly in the prepared pan and sprinkle evenly with the topping.
• Bake for 30 to 35 mins or until the cake is golden brown and a cake tester inserted in the centre comes out clean. Let it cool in the pan on a wire rack for 10 minutes and then remove the pan sides and let it cool completely before serving. 

Orange Chocolate Cake

After seeing Zoe and many other bloggers rave about this cake, it went straight to my do it now list. I am so glad I made this. This is certainly one of the easiest and most delicious chocolate cakes I've made. 

I love anything orange flavoured so the refreshing zesty flavours that accentuate the chocolate-y goodness of this cake is a large plus point. I'd have to say that chocolate and orange is a match made in heaven, that is where baked goods are concerned. 

Since then, I've made it three times and everyone loved it... this recipe has gone on my to bake list for picnics or pot luck. 

Orange Chocolate Cake (1 Loaf)
A Nigella Lawson Recipe from Bake for Happy Kids

Ingredients

• 160 g soft unsalted butter, plus extra for greasing
• A dab flavorless vegetable oil, for greasing syrup spoon 
• 2 tbsp golden syrup or dark corn syrup (I used maple syrup) 
• 1 cup dark brown sugar 
• 1 cup all-purpose flour
• 1/2 tsp baking soda 
• 3 tbsp best-quality unsweetened cocoa powder, sifted 
• 2 eggs 
• zest of 2 regular orange and juice of 1 (1/3 cup) 
• 80 g chopped dark chocolate or chocolate droplets

Method

• Preheat the oven to 325°F (170°C) and line your loaf pan with parchment paper and grease the sides, or line with a paper loaf-pan liner.
• Beat the already soft butter with the syrup - if you dab a little oil on your tablespoon measure with a sheet of paper towel, the syrup shouldn't stick to the spoon - and the sugar until you have a fairly smooth caffe Americano cream, though the sugar will have a bit of grit about it. 
• Mix the flour, baking soda (or baking powder), and cocoa powder together, and beat into the syrup mixture 1 tbsp of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. 
• Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled. No need to panic! Stir in chopped chocolate if you wish. 
• Pour and scrape into the prepared pan and bake for 45 mins (or 20 mins for smaller loaves), though check 5 mins before and be prepared to keep it in the oven 5 mins longer if need be. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool. 

This post is linked to the Bake Along #60 organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

Chocolate Pudding Cake

I was having one of those "I need chocolate cake" days when I came across this Chocolate Pudding Cake recipe. As I had the ingredients for the cake, I set about making it immediately. 

The cake is easy to put together - the only slightly more challenging part is to whish the egg whites till stiff and fold it into the chocolate mixture gently. 

The result was a melt-in-the-mouth chocolate pudding that shooed away the afternoon blues!

Chocolate Pudding Cake (Serves 8)

Recipe by Martha Stewart

Ingredients

• Butter, room temperature, for baking dish
• 1/2 cup granulated sugar, plus more for baking dish
• 6 large eggs, room temperature, separated
• 6 ounces semisweet chocolate, melted
• 1/2 teaspoon salt
• Confectioners' sugar, for dusting

Method

• Preheat oven to 350 degrees (175 degrees C), and set a kettle of water to boil. Butter a shallow 2-quart baking dish; coat with granulated sugar, tapping out excess. (I baked mine in ramekins)
• In a large bowl, whisk egg yolks with granulated sugar until lightened in color. Whisk in melted chocolate; set aside.
• In a large, clean bowl, using an electric mixer on high, beat egg whites with salt until soft peaks form. Whisk 1/3 of whites into chocolate mixture. Add remaining whites, and gently fold with a rubber spatula just until combined (do not overmix).
• Transfer batter to prepared baking dish. Set dish in a roasting pan, and pour enough boiling water into pan to come about 1 inch up side of dish. Bake until puffed and just set (center of cake should barely move when jiggled), 25 to 35 minutes. Let cool 5 minutes; dust with confectioners' sugar just before serving.

This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.

Blueberry and Yoghurt Loaf

I love baking with blueberries because they make the bakes so pretty with its gorgeous deep blue hues - which is why its impossible to resist trying out this Blueberry and Yoghurt Loaf. 

This simple loaf is moistened by the use of yoghurt and the taste enhanced by the refreshing lemon zest. Every bite of this fine, moist cake is bursting with blueberries and lemon flavours. 

The steps to making this cake is extremely simple, and you may not even need a mixer if you can whisk hard enough. It's a lovely recipe for a picnic or tea time. 

Blueberry and Yoghurt Loaf (1 Loaf)

Recipe by Donna Hay

Ingredients

• 150 g unsalted butter, melted
• 1 cup (220 g) caster (superfine) sugar (Reduced to 170 g)
• 2 eggs
• ½ cup (140 g) Greek-style (thick) yoghurt
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1½ cups (225 g) self-raising (self-rising) flour, sifted
• 125 g fresh blueberries, plus extra, to serve
• icing (confectioner’s) sugar, for dusting

Method

• Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. 
• Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper. 
• Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes (I baked for 40 mins) or until cooked when tested with a skewer. 
• Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. 
• Dust with icing sugar and top with extra blueberries to serve. Serves 6–8.

This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.

Orange Cornmeal Cake

Adding cornmeal to bakes gives cakes and muffins a special gritty which I really enjoy. As I haven't baked with cornmeal for a long time, I bought another bag so that I can make this Orange Cornmeal Cake. 

I love this recipe because its so easy to make (no need mixer) - I used a whisk to mix everything together. This cake is also healthier as it uses olive oil instead of butter. All these factors make this cake the ideal type of cake for lazy bakers like me who hate washing up!

The refreshing taste of the orange goes well with the slightly salty aftertaste of the cornmeal. The texture is crumbly and gritty all at once. It goes great with a cup of afternoon tea and my kids enjoyed it for breakfast!

Orange Cornmeal Cake (8 inch)

Recipe by Martha Stewart

Ingredients

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 cup sugar, plus 1/3 cup for topping (reduced to 3/4 cup, omitted topping sugar)
• 1/2 cup dry white wine, (or orange juice) 
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon salt
• Finely grated zest of 1 orange
• Orange segments, for serving (optional)

Method

• Preheat oven to 375 degrees F (190 degrees C). Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
• In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
• Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
• Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ann of Anncoo Journal.

This is for Cook Like A Star hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.

Marble Butter Cake

There are days when the going gets tough (with housework and kids!) that I simply must have a slice of cake! A good piece of cake is such comfort food. This marble cake which I found on The Little Teochew's website was one of those - one bite made everything better. 

This marble cake is quite unlike those crumbly and airy butter cake - the texture of this cake is extremely fine, moist and tender. Instead of the usual whole eggs method (where the whole egg is added to the creamed butter), this cake uses the egg separation method. Egg whites are beaten separately then gently folded into the butter mixture. 

There is no doubt that this method gives the cake an extraordinarily fine and moist texture. This is definitely the marble cake recipe for me from now. 

Marble Butter Cake (8 inch)
Recipe from The Little Teochew

Ingredients

• 8 large eggs, separated
• 9 ozs (255g) castor sugar (Reduced to 220g)
• 12 ozs (340g) unsalted butter, softened
• 9 ozs (255g) all purpose flour
• 1 1/2 tsps baking powder
• 1 1/2 tsps pure vanilla extract
• 2 tbsps good quality cocoa powder
• 1/4 tsp salt

Method

1. Preheat oven at 160°C (convection fan on) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.

2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches*. Add in the dry ingredients gradually until just incorporated.
* The first time I added the egg whites, it was impossible to fold. What I did was just mix it up with the thick yolk batter and "loosen up" the batter. The subsequent batches were much easier. I folded the whites in 3 batches.

3. Scoop out 1/4* of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.
* This is somewhat arbitrary. A little more won't hurt, especially if you want a bit more chocolate in your cake! :)

4. Cool on wire rack completely before serving. Cake keeps at room temperature up to 3 days and can be frozen up to 3 months.

This is for Bake Along hosted by Zoe of Bake for Happy Kids, Lena of Frozen Wings and Joyce of Kitchen Flavours. 

Blueberry Walnut Coffee Cake

The Blueberry Walnut Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.

Actually its supposed to be a Raspberry Almond Cake but because raspberries are expensive locally and I'm allergic to almonds so I've decided to substitute with blueberries and walnuts. I think the combination works well and goes nicely with the streusel topping. 

I simply love how the blueberries look like jewels sparkling in the sun in the above photo! The cake was moist and delicious with a hint of lemon flavours. The streusel was certainly the best part. 

Angela of The Charmed Cupcake is the host for this recipe, please go to her blog for the full recipe.

Lemon Butter Cake

My family simply loves butter cake and I would occasionally indulge them with a home made one. I've made Orange Butter Cake as well as Marble Butter Cake recently, so I decided to make a lemon-y one so that I can take part in Little Thumbs Up. 

This butter cake is not only easy to make but really delicious too. It is light and fluffy and I love the refreshing lemon taste that comes with each bite. 

What makes this cake delicious is really the lemon glaze which is poured over the cake when it is still hot and left to soak through the cake. The glaze sets in even more if left overnight and makes the cake even more moist and flavourful. 

Lemon Butter Cake (8” spring foam cake tin)
Recipe from Sonia of Nasi Lemak Lover

Ingredients

• 250 g butter
• 200 g sugar
• 2 lemon, finely grate the rind
• 4 large eggs
• 280 g cake flour
• 2 tsp of double action baking powder
• 4 tbsp milk

Lemon glaze

• 8 tbsp sugar
• 2 lemons, extract juice
• 2 lemons, finely grate the rind

Method

• Sift cake flour and baking powder in a bowl.
• Beat butter with the sugar until pale and fluffy.
• Add in egg one at a time, then add in lemon rind, mixing well.
• Fold in the flour and milk, combine well. 
• Pour the mixture into cake tin.
• Bake in pre-heated oven at 180C for 50 mins.
• While baking the cake, start to prepare the lemon glaze.
• Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside.
• When cake done, remove cake from the oven and prick all over with a skewer.
• Pour over the lemon glaze over the hot cake.
• Ideally to leave cake to set overnight, to get better flavour.

This is for Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of my little favourite DIYhosted by Grace of Life Can be Simple at this post. 

Steamed Egg White Zebra Cake

After making Kue Lapis Surabaya, there were 30 egg whites sitting in my refrigerator. I had to use them up fast and came across this steamed cake recipe which uses 450 ml of egg whites. 

When the cake first came out of the steamer, I wasn't too impressed with the texture as I thought it was rather dense. However, after leaving it overnight, the texture became more fluffy and reminded me of the traditional steamed egg cake (鸡蛋糕).

My kids liked it very much (maybe because of the chocolate layers) and finished the cake in a couple of days, fighting over the last piece!

Steamed Egg White Zebra Cake (8 inch)

Recipe from My Home Diary in Turkey

Materials needed:

• 450 ml egg whites
• 1 cup caster sugar
• 2 tsp lemon juice
• 1/4 tsp salt
• 1.5 cup flour
• 2 teaspoons baking powder
• 1 tsp powdered vanilla
• 1.5 tablespoons cocoa powder (I used 1.5 tbsp chocolate paste)
• 3/4 cup olive oil (or other vegetable oil)

Method

• Heat water in your steamed pan. Grease a 8" cake mold with butter. Set aside
• Sift and mix flour and baking powder. Set aside
• Whisk egg white, mix in sugar bit by bit while still whipped until fluffy, add the salt. Mix in lemon juice and continue beating until stiff and thick.
• Fold in flour mixture, fold until blended . mix in olive oil, folding until well blended. Take half the dough and mix with cocoa powder elsewhere.
• Pour batter into molds,alternating between white and brown batter to make "zebra" form a pattern. Steam for 15-20 minutes or until inserted skewer comes out clean.