Maple Steamed Cakes

This recipe came out delicious, but also a failure.

Even though I have a food blog, I am really a novice at cooking.  I discovered the recipe for maple steamed cakes after browsing through Youtube and thought they would make a great breakfast or dessert food.  Relatively simple to make, I ended up substituting the cake flour for all-purpose flour and used cheap paper cupcake liners instead of sturdy foil ones.  I also chose to steam the cakes in a rice cooker rather than in a shallow pot since I was using paper liners.  As you will see, my poor decision to substitute the flour and liner material created a tasty, but failed cake.

Recipe adapted from Ochikeron.

Ingredients: 1/2 cup milk, 1 egg, 2 tbsp maple syrup, 1 tbsp cooking oil, 1 heaping 1/2 cup of cake flour, 2 tablespoons powdered sugar, 2 tsp baking powder, pinch of salt.

1. Mix wet ingredients.

2. Mix dry ingredients and then add in the wet mixture, half at a time.  Be sure not to mix in circles, but in a folding method (like a half circle motion).  This way the batter will remain light and frothy.

3. Spoon batter in liners.  Make sure to use foil liners!

4. Steam for about 10 minutes or until fully cooked.  You can steam in a pot (place cakes in a pan of shallow water and simmer with a lid) or in a rice cooker.

Since I did not use cake flour or the foil liners, the cakes came out flat, but they maintained a light and spongy texture.

This blog is about a learning and explorations in cooking.  Mistakes in the kitchen and in trying new recipes are often made, but the purpose of experiences is to share them.  Please note my errors in this post, and do use cake flour and foil liners as asked for!

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