My Nian Gao recipe referred to Sonia and Honey Bee Sweets recipe with minor changes. This year my priority is to make Chinese New Year Steamed Sticky Cake, this tin moulds has been with me for almost three years
I have always had these 'jinx' when it comes to baking spongecakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a spongecake should look like'
I decided on the Prosperity Cake (aka Fat Go) essentially meaning rich and prosperous in Chinese. I on the other hand couldn’t wait for January because I knew Chinese New Year was always just around the corner (and my birthday)
I make a lot of cakes but pretty much always use a basic Victoria sponge recipe, I did like the way the sponge turned out when I used the whisking method for the Swiss roll so was looking forward to this
(American / Metric measures). baked . let's move on with today's pattie cake treats. baked. pattie cakes. 1/2 tsp. 1/2 cup (50g) aged Cheddar cheese, grated. 1/2 cup (30g) whole wheat bran cereal, crushed. Pre-heat oven to 375F/190C/Gas5 and position rack on the 2nd level from the bottom. 1/2 tsp. 1/2 cup. 1/2 cup
Cool the cake on a wire rack. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 tsp (2g) baking soda. 1/4 tsp cream of tartar. 5 cm/7 inch square pan. With a silicon spatula, fold 1/4 of the meringue into the flour mixture to lighten the batter. Bake for about 50 minutes or until cake is done. Immediately after removing the cake from the oven, drop the pan from a height of about 20 cm (this is to prevent the cake from shrinking). Leave the cake to cool in the pan for 10 minutes, then remove from the pan. 1/4 tsp salt. 1/2 tsp vanilla extract. 1/4 tsp (2g) baking soda. 1/4 tsp cream of tartar