Steam Orange Chiffon Cake

Ingredients

Grams
Tegral Satin Crème Cake Orange Velvet 300
Evaporated Milk 100
Whole Egg 200
Oil 60
Baking Powder 2 teaspoon
total 662

Working Method

Working Method
  1. Mix all ingredients together in medium speed around 1-2min.
    Tips & Tricks: Heat up the steamer first before you mix the ingredients.
  2. After mixing, remove bowl.
    Tips & Tricks: Pour the batter into the mould immediately  or as fast as possible and steam it.
  3. Spray the pan coating evenly around the mould.
  4. Pour the batter into the mould.
    Tips & Tricks: Don’t spray too much of  oil into mould.
  5. Put the cake batter into the steamer and steam around 28min to 30min.
    Tips & Tricks: Don’t open the cover during the whole steaming process.
  6. After 30min, take out the cake from the steamer and let it cool down in room temperature.
    Tips & Tricks: Don’t demould the cake from the steamer.
  7. Use scraper to demould the cake from the chiffon mould.
    Tips & Tricks: Keep in freezer for 1 to 2 week. (Resteam the cake before you server) 
  8. Best to consume in warm with chocolate sauce.

 

 


About this recipe

Complexity level: