Sunday, July 23, 2006

Sweet or Savoury


This Asian steamed sponge is sweet while the fillings, which is a layer of minced pork & browned shallots, is savoury. The fillings was a wee bit spicy in taste as it had added curry powder and Thai bird's eye chilli. The combination of sweet and savoury is surprisingly very palatable. My only complaint (my fault) is that I had oversteamed the cake. The original recipe was to be steamed for 30 minutes in a 10" tin. As I had used a smaller tin, I really should have steamed for about 10 minutes less (I did not use up all the sponge batter). It was only when tasting the cake, that I realised that the oversteaming had caused the sponge to be a tad dry.

8 comments:

Angie said...

Hello Ginny, so happy to have found your blog. The cake looks really good :)

Rusti said...

Hi angie,

Thank you for being the first to leave a comment on my blog. A lot of work is still needed to spice it up. Bear with me as I am still a L-plate blogger.

Angie said...

Don't say that, I started out as L-plate too. Will be visiting regularly to check out your fabulous cakes, bakes and cooks :)

aliscia said...

I say briefly: Best! Useful information. Good job guys.
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robbinshood said...

I really enjoyed looking at your site, I found it very helpful indeed, keep up the good work.
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Anonymous said...

Hi Rusti,

Just saw this savoury sponge cake on your blog, I have tasted this during my childhood time, as one of our lovely neighbors kindly baked for us. Miss it so much.

Do you think you are able to share the recipe as I have been longing to prepare this for my hubby.

Thank you.

Yvonne said...

Ooops, I left out my name. Hi, I am Yvonne :)

Thank you.

Rusti said...

Hi Yvonne
This cake is steamed and not baked. Send me your email address and I will mail you the recipe.
Regards
Ginny