San cha layer cake
Recipe for san cha layer cake
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
Makes 1 no. 8 inch cake
330g cream crackers
400g condensed milk
10 eggs, separated
100g caster sugar
120-180g large Haw Flakes
- Prepare a 8-inch cake tin. Lightly grease with butter/margarine.
- Crash cream crackers until they resemble breadcrumbs.
- Beat butter and condensed milk until creamy. Add egg yolks one at a time and beat until well incorporated.
- Beat egg whites and sugar until fluffy .
- Add crashed crackers into mixture of Step 3. Mix well. Fold egg whites into batter.
- Bring water in a steamer to boil. Place prepared cake tin into steamer and scope about 7 tbsp of batter into tin. Level batter with the back of a tablespoon. Top batter with Haw Flakes and steam for 5 minutes. Repeat layering of batter and haw flakes, and steaming until all batter is used up. Increase steaming time as the cake becomes thicker.
- When all batter is finished, steam cake for further 30 minutes.
- Let cake cool completely before turning it out from the cake tin.
- Weight of Haw Flakes depends on size of Haw Flakes used and how close they are placed in the cake.
- Egg whites need not be beaten till stiff peaks form.
- If you are using normal plain crackers (not cream crackers), weight of butter/margarine can be brought up to 400g.
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