This is my first attempt making a cake.
I was impressed with the results of this first attempt.
The steamed chocolate cake was moist, soft and pretty addictive.
Furthermore, its not sweet.
Ideally good for people who does not owe an oven or cake mixer.
Half piece of unsalted butter (approx. 150g)
175g castor sugar (increase to 200g if you prefer sweeter)
Half can of Condensed Milk (approximately 200ml)
2 eggs lightly beaten
1 cup plain flour (125g)
Half packet of cocoa powder (50g)
Half teaspoon Baking Soda
One teaspoon vanilla essence
Combine castor sugar, vanilla essence and butter into a saucepan.
Stir over low heat until the sugar is dissolved and the butter has melted.
Turn off the heat and keep warm.
Lightly beat the eggs together with the cooled evaporated milk mixture in a bowl.
Sift the plain flour.
In a large mixing bowl, add the plain flour, cocoa powder and baking soda.
Combine the flour mixture together with the beaten eggs and evaporated milk.
Stir and well mixed the cake batter.
Please ensure that the cake batter should be runny.
Heat the steamer for about 10 minutes.
Grease the base of the rectangular pan lightly with cooking oil or unsalted butter.
Pour the batter into the rectangular cake pan and place them in the steamer and cover the glass lid.
Steam over medium heat for an hour.
Check the doneness by inserting a skewer into the cake.
If it comes out clean, the cake is done.
If not, steam for another 5 to 10 minutes and recheck again.
Cool the cake in pan before serving.
The ingredients can accommodate into two rectangular cake pan 7 inches by 4 inches.
Giving some allowance to each pan for the cake to raise.
Furthermore, these two rectangular cake pans sat perfectly into the Meyer 24 cm steamer set.