Steamed Cakes Recipes

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.

STEAMED SPONGE CAKE

Steps:

• Add enough water to the steamer and turn on the heat to preheat the steamer.
• Prepare cake mold, spread a thin layer of butter or put baking paper for later use.
• After melting the butter, add milk and mix well.
• Separate the egg yolks and whites, and put the yolks in a bowl of butter and milk. Put the egg whites into a large bowl that is free of oil and water.
• Stir the egg yolks and mix evenly.
• Add sifted all purpose flour and corn starch to the egg yolk's bowl, and mix until there is no dry powder.
• Add a few drops of lemon juice or white vinegar to the egg whites.
• Beat with a high speed until the egg whites have large bubbles, add 1/3 caster sugar, and then continue to beat at high speed.
• Add 1/3 caster sugar after the bubbles are smaller, and then continue to beat at high speed.
• After the bubbles turned fine, add the remaining caster sugar, and continue to beat until the foam is hard and got stiff peaks.
• Scoop 1/3 of the meringue into the egg yolk batter and stir evenly with the folding method.
• Pour the mixed egg yolk batter into the meringue in batches and mix evenly with the folding method.
• Pour the mixed batter into the mold, knock it a few times to release out large bubbles.
• Put it into a boiling steamer. Close the lid slightly slant and leave a gap, steam on medium heat for 40 minutes, then turn off the heat and leave for 5 minutes.
• After the steaming, unmold it and let it cool. Cut into the size you like.

HOME MADE STEAMED CAKE

Steps:

• Mix the flour,sugar and baking soda in a large bowl. Mix well.
• Add water egg honey and vanilla, mix well.
• Cover the mixture and let rise in warm place, about 30 minutes.
• Pour batter in to moulds(paper cups)till 90% steam on high heat for 30 minutes or till cooked
• Serve and enjoy.

STEAMED RAINBOW CUPCAKES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Line 20 small muffin cups or ramekins with paper liners.
• Sift flour and baking soda together in a bowl.
• Beat sugar, egg yolks, egg whites, and vanilla extract with an electric mixer in a separate bowl until very fluffy. Stir the flour mixture and soda in gradually; mix well. Place yellow, green, and red food coloring into 3 separate bowls. Mix about 4 tablespoons of batter into each bowl.
• Fill the muffin cups 3/4-full with the original batter. Drizzle with the yellow, green, and red batters. Carefully place the muffin cups into the steamer. Place a clean kitchen cloth below the lid to prevent steam from dripping onto the cakes. Cook, covered, until tops spring back when pressed, about 20 minutes.