Having some left over Black Glutinous Rice Dessert?
You can use it up by baking a sponge cake as shared by
honeybeesweets88.blogspot.com
This cake
is soft, moist and aromatic.
Black Glutinous Rice Sponge Cake
(A) 3 large egg yolk
100g cooked black pulut porridge, at room temperature.
30g cooking oil
50g coconut cream/milk
30g water
80g cake flour
(B) 3 egg white
65g sugar
1. blend pulut & oil until fine, pour into a mixing bowl
2. add egg yolks, coconut cream and water, whisk together
3. sift in cake flour and mix well. leave aside
4. in another bowl, whisk egg white. Gradually add sugar.
whisk until stiff peaks
5. in 3 separate portions, fold egg whites into egg yolk mixture
6. pour into a 20cm tube pan, or 17cm round pan
7. bake in preheated oven 160'C for 40-50min
8. test with a skewer, when done remove from oven & invert to cool
9. gently unmould when cooled
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