Chocolate Layer steam cake - by Alice Donatus

recipe credit to Rachel
Egg 5
150g caster sugar

150g flour
1/8 tsp salt
White coffee extract 1 package (40g)
Water 50ml

* Original recipe is to use 10-inch mold, oiled paper shop
* I used the 7 'half of the square mold, mold coated with oil (such as batter more out of steam available to another mode)
* Steamer and cover it with a cloth, water droplets on the cake

1. Mix the flour and salt and sift.
2. White coffee extract is added hot water, stir, and let cool.
3. Beat the eggs at high speed until stiff, add sugar and beat until graded loose hair turned white, custard three seconds before dropping, indicating played enough hair, use a slow beat 5 minutes until smooth.
4. Add flour and mix gently three times, the batter is divided into three parts, two add white coffee paste, a reserved color.
5. Coffee batter with large steam for 15-20 minutes, open the lid steam, pour the white batter, steam for 15-20 minutes.
6. Finally, pour the coffee batter steam for 15-20 minutes until cooked.

(With a bamboo stick inserted into the middle of the cake, not the cake dipped in batter representative has steamed)

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