San cha layer cake

Recipe for san cha layer cake

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
san cha layer cake is a delightful dessert that originates from the Chinese culinary tradition. This unique cake is known for its beautiful layers, each infused with a different flavor. The combination of tea-infused sponge cake layers and creamy fillings creates a harmonious blend of taste and texture. With its intricate design and exquisite flavors, San cha layer cake is a treat for both the eyes and the palate.

Keywords: Chinese dessert, tea-infused, layered cake, creamy filling, intricate design.

san cha layer cake details

San cha layer cake, recipe Rating: 4.5
Number of votes:97 INGREDIENTS:

Makes 1 no. 8 inch cake

330g cream crackers

350g butter/margarine

400g condensed milk

10 eggs, separated

100g caster sugar

120-180g large Haw Flakes

METHOD:

1. Prepare a 8-inch cake tin. Lightly grease with butter/margarine.

2. Crash cream crackers until they resemble breadcrumbs.

3. Beat butter and condensed milk until creamy. Add egg yolks one at a time and beat until well incorporated.

4. Beat egg whites and sugar until fluffy .

5. Add crashed crackers into mixture of Step 3. Mix well. Fold egg whites into batter.

6. 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.

7. When all batter is finished, steam cake for further 30 minutes.

8. Let cake cool completely before turning it out from the cake tin.

NOTE:

1. Weight of Haw Flakes depends on size of Haw Flakes used and how close they are placed in the cake.

2. Egg whites need not be beaten till stiff peaks form.

3. If you are using normal plain crackers (not cream crackers), weight of butter/margarine can be brought up to 400g.