Tuesday, June 10, 2008

Steamed Cake

Steamed Cake

5 eggs

1 tbsp ovalette

180g castor sugar

200g plain flour

¾ tsp double action baking powder

80ml freshly squeezed orange juice

Grated rind of 1 orange

Line a 20cm bamboo steaming basket with greaseproof paper.

Whisk eggs, ovalette and castor sugar together until light and creamy. Sift in flour and double action baking powder and mix lightly with a metal spoon until well combined.

Add the orange juice gradually and stir in orange rind. Mix into a batter. Pour the batter into prepared bamboo basket. Lightly level the surface of the batter with a spatula. Steam over rapidly boiling water for 15-20 minutes or until the cake is done. Leave the cake to cool completely before cutting into slices.

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