Wednesday, July 26, 2006

Hairy?

Take a look at the pic and you might see why the title is 'Hairy'.


Actually the brown bits you see on and in between the cake are chicken floss. Yes, this is a sponge cake, and a savoury one at that. Thanks to Connie, a member of KC, who directed me to this Pork Floss Steamed Cake recipe at Jo's Deli & Bakery.

I would say my attempt is a half-flop. The cake is supposed to be very fluffy, but mine, while soft, is not fluffy. In fact, it didn't really rise much while steaming. I was kind of expecting this because I am not skilled in make whole-egg sponge cakes. I would somehow end up deflating the whipped up egg mixture while adding in the flour and liquids. However, the positive side is, my hubby loves it very much. He told me he used to love this when he was young, and have not had this in ages. So according to his suggestion,I added in fried shallots as well. He told me this is the exact taste he loved so much, and had two pieces. Well, efforts not wasted after all.

11 comments:

Precious Moments said...

your in house supporter really perks you up!

They are the forces that drive you to be even better so don't feel sad. The next round you bake this, it will be tastier and fluffier.

Angie said...

Edith, thanks for your kind and supportive words. Haven't been feeling that great recently, guess I shd take a break from my kitchen before some people just pops in and leave non-constructive criticism.

gattina said...

Angie,
I haven't seen what the original supposed to be look like, but just by seeing your pic, the texture looks very silky! Luckily you've added some chicken floss on top otherwise the cake so light might float away!!!
I've failed many whole-egg sponge cakes, they don't like me either!
Is this cake a sort of speciality in Malaysia? I haven't seen ppl combined savory ingredients (esp meat) into cake, very creative and adventure indeed!

Angie said...

Gattina, thanks for your encouragement too. Er..maybe the pic a bit deceiving, it's not light and fluffy, but still soft, a bit spongy also.

About the origin, I'm not sure too. This is the first time I bake and eat this, maybe really a Malaysian speciality. The taste really combines pretty well!

Little Corner of Mine said...

Looks good to me, the most important is your hubby loves it. That's make the effort worth it.

I have this recipe in my Wei-Chuan Chinese Snacks cookbook, but instead of meat floss, the filling is fried chopped pork and shallots. Might be a Taiwanese recipe?

Ellena Mummy said...

Don't worriy angie.... this cake just look nice with those chicken floss... and i am sure it taste great too.... With a few trial, i think u will success in no time... :)

Angie said...

Ching, Ellena, thanks for your encouraging words, perks up my day :)

Ching, the version with minced pork, Ginny(Rustic) has also made that. Probably it's different interpretation of the recipe, so far I've asked a few Malaysians, they are all familiar with the floss version.

Connie said...

Angie, It looks nice to me! By the way, you are not alone when it comes to whole egg sponge coz it does not like me too! In fact, come to think of it, I have never succeeded in whole egg sponge... LOL! Dont give up, we keep trying until we succeed!

Angie said...

Connie, thanks for your kind encouragement. Will keep that in mind, try until we get success ;)

Anonymous said...

That's a nice cake, angie. Very tempting indeed.

artchoo6

Angie said...

Thanks a lot, Jolene :)