Monday, May 18, 2009
Steamed Cream Cracker Cake
While I was at the supermarket last week, I bought a packet of Cream Cracker biscuits as I've got this recipe for the longest time and as usual, procrastinating baking again. Personally, I'll very much prefer a steamed cake over a baked cake. I don't know if there is any scientific proof but I always thought steamed cakes ain't as heaty as baked cakes. Anyone knows?
The original recipe calls for baking in a 7" pan but I baked it in my 8" round and this explains why it's such a short cake.
Texture of this cake is soft and moist but not as fragrant as the Marie Biscuit Cake. Then again, it's so much easier to crush cream cracker than marie biscuits so I'm sticking to this recipe for now. And most importantly, the children enjoy this cake, even dd3 kept asking for more :)