The texture does seems like baked butter cake, fluffier and lighter when compared to steam horlicks or cream cracker cake. Of course it wasn't as aromatic as horlicks cake, but if you want a break from densed cake, this is it. One thing I might change in this recipe is I would probably reduce the flour a bit. Maybe by 30g or so as the cake seems quite crumbly.
Ingredient:
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.
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