For my birthday last month, Will made me a Chinese style birthday cake. What’s so special about a Chinese cake? The key characteristic is that it’s steamed instead of baked. Steaming makes it lighter and keeps the cake more moist.
It was delicious and dairy-free. The filling was a rich, creamy custard and the frosting was light and coco-nutty. I didn’t even realize it was possible to whip coconut cream into a whip-cream like consistency!
Thanks Will, it was tasty!
Recipe after the jump [Read more…]