This is the first time I am using wolfberry in a cake :) I normally used them in soup or braised chicken but in a cake…nope this is a novelty for me . Thanks to Piggy’s Cooking Journal that I came to know that wolfberry has a lot of anti-oxidant properties and it’s a perfect match for this steamed cake. The natural sweetness and the light scent from the wolfberry adds flavor to the cake. This cake doesn’t use egg yolks , it uses only the whites…. a healthy cake no doubt. Good for children and adults :) Easily digestible too. I will definitely make this again.
Out of hot steamer...wow.. it looks great
the smooth and soft texture is a real delight
one healthy snack for the kids and adults
easy and no fuss cake
Steamed Cake with Wolfberry Recipe - adapted from Piggy's Cooking Journal
Ingredients:
115g egg white (about 3 eggs)
85g caster sugar
140g self-raising flour
1g salt
35ml milk
10ml olive oil
80g dry wolfberry
Method:
1）Lightly grease a 9X5-inch baking pan with olive oil, then line the pan with baking paper. Soak wolfberry in a bowl of water for 3-5 minutes, dish out and then pat dry with paper towel.
2) In a medium bowl, whisk egg white with an electric mixer until foamy. Continue to whisk and at the same time, add sugar in 3 batches. Whip the egg white until stiff peak forms
3) Sift flour and salt over egg white mixture. Using a wide spatula, fold the mixture until just combined.
4) Mix milk, oil and 60g of wolfberry in a bowl, pour over egg white mixture. Fold the mixture until well combined.
5) Sprinkle remaining 20g of wolfberry on the cake. Pour the batter into the baking pan, steam in medium heat for 20 mins.
Ingredients:
115g egg white (about 3 eggs)
85g caster sugar
140g self-raising flour
1g salt
35ml milk
10ml olive oil
80g dry wolfberry
Method:
1）Lightly grease a 9X5-inch baking pan with olive oil, then line the pan with baking paper. Soak wolfberry in a bowl of water for 3-5 minutes, dish out and then pat dry with paper towel.
2) In a medium bowl, whisk egg white with an electric mixer until foamy. Continue to whisk and at the same time, add sugar in 3 batches. Whip the egg white until stiff peak forms
3) Sift flour and salt over egg white mixture. Using a wide spatula, fold the mixture until just combined.
4) Mix milk, oil and 60g of wolfberry in a bowl, pour over egg white mixture. Fold the mixture until well combined.
5) Sprinkle remaining 20g of wolfberry on the cake. Pour the batter into the baking pan, steam in medium heat for 20 mins.
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