Recipe source: Old magazine
Ingredient A:
200 g Butter
40 g Castor Sugar
70 g Condense Milk
5 Egg Yolks
1 tsp Vanilla essence
150 g Cream Cracker - process into Crumb
Ingredient B:
5 Egg Whites
1/2 tsp Cream of Tartar
50 g Castor Sugar
200 g Raisin
Blue and Pink food coloring
Method
- Prepare a steamer and an 8" square baking tin.
- Beat butter, castor sugar and condense milk until fluffy and creamy. Add in the egg yolks one at a time follow by vanilla essence.
- Add-in the cream cracker crumb. Mix well.
- In another bowl, whisk egg whites with cream of tartar then add-in castor sugar and beat till fluffy.
- Fold in the ingredient B (egg whites mixtures) into the ingredient A and mix well by using a spatula.
- Divide mixtures into 2 portions and add food coloring. 1st portion - blue and 2nd portion - pink.
- Pour an enough blue color batter into baking tin to form a thin layer of 1st mixtures. Spread some raisin on top. Cover and steam it under medium heat for 5 to 7 minutes.
- Follow by the 2nd layer, pink color batter and spread raisin on to and steam it for 5 to 7 minutes.
- Repeat the method, alternating the batter between blue and pink with spreading raisin on top until all batter is used up.
- when all batter is used up steam for another 10 to 15 minutes.
- Remove from steamer. Let the cake cool down thoroughly before cutting.
