Chinese Steamed Sponge Cake Perfect For Strawberry Shortcake Recipes

CHINESE SPONGE CAKE RECIPE

Steps:

• Gather the ingredients.
• Line an 8 X 8- or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.
• Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.
• Separate the egg yolks and the egg whites.
• In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly.
• Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract.
• Gradually sift the flour mixture onto the egg mixture and gently fold in after each addition. Mix thoroughly, but do not beat.
• Pour the batter into the cake pan . Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 to 25 minutes or until a toothpick comes out clean.
• Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right-side up. Cut into squares.

CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
• Make sure it is large enough to hold the baking pan.
• Line a 9 inch square pan with waxed paper.
• Separate the eggs.
• Place the yolks in a large bowl along with the sugar and water.
• Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
• Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
• Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks.
• Fold into yolk base.
• Pour the batter into the prepared pan, and smooth out to edges.
• Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer.
• Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
• Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool on a wire rack.
• Dust with confectioner's sugar.

STRAWBERRY SPONGE CAKE

Steps:

• Preheat the oven to 180C/electric. Grease two 20 cm cake tins and line with parchment paper.
• In a large bowl whisk the butter and sugar together until combined. Then, add the eggs one at a time and mix. Then, add all the single cream and mix once again.
• With a wooden spoon fold in the flour a third at a time until the mixture is smooth.
• In a separate bowl place the mashed strawberries and vanilla extract and mix gently with a small metal spoon. Add the strawberry mixture to the smooth cake mixture and combine.
• Pour the mixture into the cake tins and bake on a middle shelf for 20 minutes.
• Take out of the oven and leave to cool in the tins for 30 minutes before removing. After cooled, spread as much jam as desired on one of the two sponges. Then whip some double cream and place on top of the jam. Take the other sponge and sandwich both sponges together. Serve!

SUANNE AND BEN'S CHINESE SPONGE CAKE

Steps:

• The baking powder and flour are mixed together.
• They are then sifted and set aside.
• Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
• You will need four eggs. Crack it into a mixing bowl.
• Beat the eggs.
• Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
• You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
• You gradually mix in the flour mixture and blend.
• Whisk until smooth and completely blended.
• Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
• Bring the water to boil.
• Place the cake into the pan with boiling water.
• Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
• toothpick to check when the cake is done.
• Remove the cake from the pan and slice. Best served when warm. Enjoy!

STEAMED SPONGE CAKE

Steps:

• Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
• Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
• Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
• Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.
• For 20 tin cup cakes.

SENSATIONAL STRAWBERRY SHORTCAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans.
• Gently stir strawberries and 1/2 cup sugar in a bowl; chill.
• Combine flour, 1/4 cup sugar, baking powder, salt, and nutmeg in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks in a bowl, then stir into flour mixture until just moistened. Divide in half and pat into prepared cake pans.
• Beat egg whites until foamy in a large bowl. Continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread over dough; sprinkle with 1/4 cup sugar.
• Bake in preheated oven until golden, 40 to 45 minutes. Cool 10 minutes before removing from pan to wire rack; cool completely.
• Place one cake layer on a large serving plate; spread with half the whipped cream, spoon half the strawberries over cream. Repeat layers; garnish with mint.