Monday, October 03, 2011
Get Your Jelly On! Day 3 - Steam Your Head Off (Marble Cake)
Who moved my jelly?
Tis' Monday. That bluest day in the week and I reckon one should "Steam Your Head Off" from all the stress that builds up in this one day. My Monday feels extra worst today since I now feel like I'm juggling 3 jobs - work, blogging and now jellifying my life away. It's so bad that I reckon I was having jelly nightmares last night. Don't worry, I won't go into the wobbly details.
Moving slightly away from my jelly comfort zone, I decided to put the Royal Selangor Nick Munro pewter mould through the "steam" test.
Was it steam-worthy? Looks like it has proven its worth in pewter as it withstood the rapid boiling heat of 100 degrees Celsius or less for 25 minutes. Glad to see its just not a pretty mould but a darn useful one too, which can multi-task.
Using the same theory like baking cakes, I decided to butter the moulds and dust them with flour. It worked like a dream as the cakes popped up easily. I did feel the recipe still needs some tweaking though. The batter consistency was a little too hard and less watery than preferred. While the cake tasted great eaten steaming hot (the Valrhona dark chocolate is excellent with the vanilla butter cake), I would have preferred a moister crumb that can keep better for the next day.
Reminder: Support the cause by buying a Royal Selangor Nick Munro pewter mould as all proceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to firstname.lastname@example.org or leave a comment for the mould to win the Olympus camera VG 110. For more pictures, see the Flickr set for all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link to the Royal Selangor website.
Marble Butter Cake (For 2 moulds)
100g caster sugar
1 teaspoon vanilla extract
150g plain flour, sieved
1 1/4 teaspoons double action baking powder, sieved
5 tablespoons melted dark chocolate (preferably Valrhona)
Grease the moulds with butter. Dust with flour. In an electric mixer, beat butter and sugar until light and fluffy. Add eggs and vanilla extract; beat until smooth and light. Fold in the sieved ingredients together. Remove 5 tablespoons of batter and combine with the chocolate in a seperate bowl. Pour a little batter into the top of the mould. Drop a little chocolate batter and swirl with a toothpick. Repeat with the batter and the chocolate batter. Leave about 1cm gap from the top to allow the cake to rise. Cover the top with foil to prevent any water from dripping inside. Place moulds in a mug. Steam over medium low heat for 25 minutes, or until the cake springs back when touched in the middle. Remove from the steamer. Cool for 10 minutes. Loosen the cake from the mould with a knife. Place cake on a plate and serve immediately. Best eaten steaming hot.
Note: There will be a little excess batter so place it in a muffin cup to steam.