Wednesday, August 02, 2006

Sweet and Sour Layer Cake

Renee likes to eat haw flakes and calls them 'apple' but one day she says she don't like them anymore and i am landed with a pantry full of them. Found this recipe at and since i have all the ingredients, i gave this recipe a try and viola, it is so delicious. Thank you jo for sharing.

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330g cream crackers
350g butter/margarine
400g condensed milk
10 large eggs, separated
100g fine granulated sugar
120-180g large Haw Flakes ( Weight of Haw Flakes depends on size of Haw Flakes used and how close they are placed in the cake.)


Prepare a 8-inch cake tin. Lightly grease with butter/margarine.

Crush cream crackers until they resemble breadcrumbs. in the food processor or alternatively, use a large ziploc bag, close and crush with rolling pin.

Beat butter and condensed milk until creamy. Add egg yolks one at a time and beat until well incorporated.

Beat egg whites and sugar until fluffy ( Egg whites need not be beaten till stiff peaks form.)

Add crushed crackers into mixture of Step 3. Mix well. Fold egg whites into batter.

Bring water in a steamer to boil. Place prepared cake tin into steamer and using a 4 oz ladle, scope batter into tin. Level batter with a small offset spatula. Top batter with Haw Flakes and steam for 5 minutes.

Repeat layering of batter and haw flakes, and steaming until all batter is used up. Increase steaming time as the cake becomes thicker.

When all batter is finished, steam cake for further 30 minutes.

Let cake cool completely before turning it out from the cake tin.


If you are using normal plain crackers (not cream crackers), weight of butter/margarine can be brought up to 400g.



Little Corner of Mine said...

This is really a very yummy cake! I was fortunate enough to sample it at Lily's house, thanks Lily for making this cake as I would be too lazy to make it myself. :P

Jackson said...

nice! Looks like food from heaven!

Anonymous said...

Hi Lily

I always admired your skill and ability to either cook or bake something. I like your Siew Yoke very much. Any chance of you doing Chinese Roast Duck! I'm waiting to discover your culinary skill!

lilyng said...


i too have been reading up on chinese roast duck and have tried making only a pi pa duck once and it did not turned out that presentable although it tasted good. you see, frozen duck here are as expensive as a roasted duck in the dim sum restaurant. so there is no necessity to roast one. i did the pi pa duck cos duck was on sale and the catch was, there were parts missing which were not stated in the pack. ok, the parts that were missing, all the fat and skin from the top of legs. what i did, i took the skin from the neck and patched to the thigh, that's why my pi pa duck was not so presentable.

sorry to disappoint you.

Anonymous said...

Hi, what is the height of your cake tin? I saw a lot of 8 inch cake tin but with different heights so I am a little bit confused here.

Sorry for asking silly questions..

lilyng said...


the height of the 8 inch cake round tin should be 4 inches high as the final steamed cake will be at least 3 inches. in my case i stopped 3/4 way as i intended to slice the cake for serving and steamed the balance of the batter in another 8 inch which is 2 inches in height.

diddy said...

neat! I've never thought about baking with haw slices. I usually just eat them out of the package. Thanks for the idea!

panda257 said...

oh goodness. 10eggs only.

mom's recipe uses 30eggs. freaked me out..

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