I love this cake. Light, fluffy, and slightly chewy.
The fragrant brown sugar releases a type of caramel taste on the tongue.
Try it! You might fall in love with this cake too.
Adapted from Cafe Corner’s Malay Cake
Makes one 18cm cake
1 cup cake flour
2 tbsp sweet rice flour
1/8 tsp sea salt
1 teaspoon vanilla extract
1 1/3 teaspoons baking powder
1/3 teaspoon bicarbonate of soda baking soda
1 tablespoon molasses or honey
1/3 cup canola oil
4 eggs, separated
2 big spoonful (approximately 1/3 cup) of brown sugar
Gather ingredients from list A. Sift well with a whisk and set aside.
Gather ingredients from list B. Mix well and set aside.
Separate the egg whites from the yolks from list B. Beat egg whites until fluffy and foamy. Drop brown sugar one spoonful at a time into egg whites and continue to beat until well incorporated. Repeat step with second spoonful of brown sugar.
Combine List A and B. Pour List C into the combined mixture and gently fold until well incorporated.
Pour into pan. Let the mixture sit for about an hour.
After an hour, prepare steamer and hot water. Steam for about 25 minutes.