Steamed Butter Cake Recipe

Ingredients: 200g plus 300g caster sugar 250ml water 250g butter 330g plain flour, sifted 4 large eggs 2 teaspoons bicarbonate of soda 250g evaporated milk

How to make steamed butter cake

1. Grease and line a 15cm cake tin with parchment paper. 2. Heat 200g sugar in a small saucepan over low heat, stirring continuously until the sugar melts and caramelizes to a nice golden brown color. 3. Remove the saucepan. Pour in water, be very careful as it'll splutter. 4. Return the saucepan to stove. Boil the caramel again, until the sugar has completely melted. Leave it to cool. 5. Beat the butter and sugar till white and creamy. 6. Beat eggs, one at a time. 7. Fold in flour and bicarbonate of soda. 8. Add in the caramel and evaporate milk. Mix well. 9. Pour the butter cake mixture into a prepared tin, and steam for 2-3 hours or until cooked. Enjoy!

STEAM BUTTER CAKE Ingredients: 125g butter 80g castor sugar 2 A-size eggs 125g plain flour 1 teaspoon baking powder 2 tablespoon UHT milk Method: 1/ Cream butter with castor sugar till pale and light, then add in one egg at a time until batter is fluffy. 2/ Spoon in the flour which has been sifted together with baking powder and mix using cutting motion with a plastic spatula. Alternate this with milk until both flour and milk has been used up. 3/ Level into baking pan and steam over high heat till a skewer inserted in the middle comes out clean. 4/ Cool cake down completely before cutting
Recipe Ingredients 95g unsalted butter 100g sugar 2 egg 110g cake flour 1tsp double-action baking powder 75g evaporated milk 2 1/2tbsp Horlicks 1/2tsp vanilla essence pinch of salt 1tsp cocoa powder

1/4tsp chocolate emulco (optional) some diced almond Steps: 1. Sift flour and baking powder together, set aside. 2. Mix evaporated milk, Horlicks and vanilla essence together, set aside. 3. Cream butter, salt and sugar until light and fluffy. 4. Slowly beat in egg until well combined.(If batter curdle add in some flour.) 5. Fold in flour and milk mixture alternately until well combined. 6. Do not over mix. 7. Scoop out 1/3 of the batter, mix in cocoa powder and emulco. 8. Spoon some plain batter into a lined and greased 7" round tin. 9. Spoon some cocoa batter on it and repeat the step. 10. Then use a sharp knife and swirl around the batter. 11. Cover with aluminum foil. 12. Steam over high heat for 45mins, remove aluminum foil and sprinkle some diced almond on top. 13. Cover and continue to steam for another 45mins, if skewer comes out clean when inserted into the cake then it done. 14. Remove cake and cool it on a wire rack.

A 280g butter 200g sugar ( reduced ) B 4 eggs C 300g flour 2 1/2 tsps double action baking powder D 1/2 tbsp chocolate paste (** I used 1 tbsp chocolate powder + 3 tbsps hot water**) Method : 1. Lightly grease & line 20cm round or square mould. 2. Beat A until light & fluffy. Add in B slowly, cream until smooth & light. 3. Add in sieved C, mix until well-blended. 4. Take 1/4 portion of the batter, mix with D until well-blended. 5. Pour plain batter into greased mould. Use a teaspoon to spoon the chocolate batter over the plain batter & swirl it to make marble effects. 6. Steam at high heat for 10 minutes, switch the heat to low & steam for another 60 minutes. 7. Leave the cake aside for 5 minutes before moving out from the mould.

Here is the recipe for my reference: butter cake

250g butter 100g margerine 210g caster sugar ( reduced ) 1/4 tsp salt ( avoided ) 5 eggs 1/2 tsp vanilla essence 250g flour


1. 2. 3. 4. 5.

1 tsp baking powder Beat butter, margerine, salt & sugar until light & fluffy. Add in eggs, one at a time. Stir in vanilla essence. Fold in flour. Pour batter into a greased & lined 8" baking tin. Bake at 180c for 35-40 minutes.

Lemon Butter Cake *make 1 loaf tin (printable recipe) Ingredients 125g butter (I use 100g butter and 25g margarine) 100g sugar 1 lemon, finely grate the rind 2 large eggs 175g self-raising flour 4tbsp milk Lemon glaze 3 tbsp sugar 1 lemon, extract juice 1 lemon, finely grate the rind 1. Beat the butter with the sugar until fluffy. 2. Add in the eggs one by one, then add in lemon rind, mixing well. 3. Fold in the flour and milk, combine well. 4. Pour the mixture into a loaf tin lined with greaseproof paper. 5. Bake in pre-heated oven at 180C for 40mins. 6. Mix sugar and lemon juice and cook over low heat till sugar dissolved, add in lemon rind, set aside. 7. When cake done, remove cake from the oven and prick all over with a skewer. 8. Pour over the lemon glaze over the hot cake. 9. Ideally to leave cake to set overnight, to have better flavour.