CHINESE STEAMED CAKE
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes Asian Chinese
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g
STEAMED WHOLE WHEAT FLOUR CAKE - INDIAN STLYE
Puttu a is traditional food from the state of Kerala in India. It is a breakfast variety made with whole wheat flour. Whole wheat flour is mixed with warm water with salt and is steamed to cook. Sugar/palm sugar, coconut are then added for the perfect taste. Sesame oil is a must since it is the one that gives a nice aroma to this recipe.
Provided by CookingJingalala
Categories Breakfast
Time 35m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 6
Steps:
- Roast the wheat flour until it changes the color. When you feel the roasted smell, the flour should have been roasted thoroughly. Take time and care during this roasting period since the flour gets heated very easily.
- Mix salt in warm water. When the flour is completely cooled to room temperature, sprinkle water little by little to the flour and scribble the flour with fingers.
- Keep sprinkling and scribbling continuously until nice small granules are formed out of the flour.
- Pre-heat your idli-cooker (or a puttu pipe), along with the idli cloth spread in the idli plate. When the granuled flour is ready, spread them in the idli plate and steam them in medium high. 5 mins after in stove, reduce the flame to low and steam for 10 more minutes.
- You will feel a nice cooked puttu smell from the cooker. Also, if you touch the steamed puttu, it will not be sticky. Remove them from stove and spread them in a wide mouthed vesse.
- After some 3 mins, add sugar, freshly grated coconut and gingelly or sesame oil. Mix them up well.
Nutrition Facts : Calories 625, Fat 23.5, SaturatedFat 13.7, Sodium 593.5, Carbohydrate 95.6, Fiber 16.3, Sugar 6.2, Protein 17.3
WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE
Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h10m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
- In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
- Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
- Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
- Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
- Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.
WHOLE WHEAT GRIDDLE CAKES
These are great. I also add blueberries (about a handful of fresh or 1/2 cup of frozen) for an even better griddle cake! [From my local newspaper.]
Provided by MilanzMom
Categories Breakfast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flours, baking powder and salt in a bowl.
- Lightly beat the milk, egg, oil and honey together.
- Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
- Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
- Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes.
- When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
- Keep warm in the oven.
Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 43, Sodium 412.3, Carbohydrate 27.5, Fiber 1.8, Sugar 7.1, Protein 5.5
RICE FLOUR CAKE
Make and share this Rice Flour Cake recipe from Food.com.
Provided by Smiling in Texas
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Coat an 8-inch square or round cake pan with olive or canola oil spray. Set aside.
- Preheat oven to 350 deg F.
- Cream the butter with the sugar until well blended.
- Add eggs and vanilla, beating with a wire whisk.
- Add flour and baking powder and continue to beat until well mixed.
- Pour batter into prepared pan. Bake the cake for 40 to 45 minutes or until done when tested with a toothpick.
Nutrition Facts : Calories 229.9, Fat 11.6, SaturatedFat 6.9, Cholesterol 68.5, Sodium 146.3, Carbohydrate 28.9, Fiber 0.5, Sugar 11.2, Protein 2.8
WHOLE WHEAT SNACK CAKE
Make and share this Whole Wheat Snack Cake recipe from Food.com.
Provided by LMillerRN
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place Whole Wheat flour, the Light Brown Sugar and the all-purpose flour in a large mixing bowl and blend well.
- Cut the butter into the flour mixture until it resembles coarse crumbs. Remove one cup and reserve for the topping.
- Stir the baking powder, salt and the one-half teaspoon of cinnamon into the remaining mixture.
- In a separate bowl, lightly beat the milk with the egg and vanilla extract.
- Pour into the dry mixture and stir, by hand, until just moistened.
- Grease a nine-inch, round, microwave-safe pie plate and fill with the batter.
- Arrange peeled apple slices in a single, even layer over the batter.
- To the topping, add the chopped nuts and one teaspoon of cinnamon and sprinkle evenly over the apple slices. Mixture should cover the apples entirely.
- Microwave uncovered, on the medium heat setting for nine minutes, rotating dish every three minutes.
- Cook on high three to five minutes longer (rotating once), or until the cake springs back when lightly pressed in its center and no uncooked batter remains on the bottom of the dish.
- Allow cake to stand at room temperature for five minutes.
Nutrition Facts : Calories 422.2, Fat 23.8, SaturatedFat 12.1, Cholesterol 75, Sodium 332.9, Carbohydrate 49.8, Fiber 3.4, Sugar 29.6, Protein 5.7
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