Cuppa tea, anyone?
It's another sugar-free month for me (I've deemed it 'No Sugar November'). I usually bake with things like dates and brown rice syrup during self-imposed sugar-free months, but this time I really, really needed a sweet fix this week – and I mean in the form of cake. Luckily I was given a packet of Sukrin to try: it's a natural (ish) sugar substitute that can be used in a 1:1 ratio when replacing sugar in baking.
This kind of steamed cake is popular in Malaysia, China and Japan to name a few. This particular recipe is adapted from various versions I found on the net: some calling for rice flour, some calling for low gluten cake flour. I had neither on me, so I used a mixture of regular plain flour and cornflour to reduce the gluten content and create a fluffier texture.
This recipe only takes four steps to make, and makes only four cupcakes, so it's perfect for a quick fix.
Ready? Let's go.
50g plain flour
1tsp baking powder
50g Sukrin (or just regular caster sugar)
1tbsp light olive oil/ vegetable oil
150ml double cream, whipped until soft peaks form
Extra matcha for dusting
1) Whisk the egg with the Sukrin/ sugar until frothy, and add the milk and oil.
2) Sift in the dry ingredients and gently whisk until just combined.
3) Pour into four large silicone cupcake moulds and steam for 20 minutes.
4) Let cool completely before piping whipped cream and dusting a little matcha powder over the top.
That's literally it: you're done. Enjoy your cake fix, and have fun!