Simple Way to Prepare Favorite Steamed Caramel Cake
Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Favorite Steamed Caramel Cake. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed Caramel Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed Caramel Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Steamed Caramel Cake using 13 ingredients and 5 steps. Here is how you cook it.
26.05.2018
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Ingredients and spices that need to be Get to make Steamed Caramel Cake:
- Dry Ingredients:
- 175 g plain flour
- 1 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 50 g NESTUM® All Family Cereal Original
- Caramel Mixture:
- 200 g fine granulated sugar
- 75 ml water
- 125 ml water
- 100 ml evaporated milk
- 100 g butter - melted
- 2 eggs - beaten
- 1/2 tsp vanilla extract
Instructions to make Steamed Caramel Cake
- Line the base of a round or square cake tin (about 20 cm across) with baking paper. Set aside. Sift flour and bicarbonate of soda into a mixing bowl and stir in salt and NESTUM®. Set aside.
- Place (200 g) sugar and (75 ml) water in a medium-size pan and boil until sugar melts. Continue boiling until sugar caramelises to a light brown colour. Add (125 ml) water and bring to the boil. Lower heat, simmer for 10 minutes or until caramel has completely melted. Pour mixture into measuring jug to check if final amount is 250 ml. (If less than 250 ml, add water to make up.)
- Stir evaporated milk and melted butter to the caramel liquid and mix well, followed by the beaten eggs and vanilla.
- Make a well in the centre of the dry ingredients and pour in the liquid mixture. Gradually incorporate the dry ingredients into the liquid, to make a lump-free batter. Pour batter into the lined tin and steam over rapidly-boiling water for 45 minutes. Avoid opening the steamer lid during the cooking time to avoid lowering the temperature inside the steamer.
- After 45 minutes, test that the cake is cooked by inserting a skewer in the centre of the cake. If it is done, the skewer should come out clean. If it is sticky, continue steaming for another 10 minutes. Cool cake before slicing into serving pieces.
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