Steamed Caramel Sponge Cake Recipes

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STEAMED CARAMEL SPONGE CAKE



Steamed Caramel Sponge Cake image

Spongy cake which has a caramel topping. The cake is steamed and the sponge turned out so pillowy and soft with a sticky caramel sauce.

Provided by Aarthi

Categories     Dessert

Time 40m

Number Of Ingredients 7

Egg Whites - 2
Powdered Sugar - 1/4 cup (50 grams)
All Purpose Flour / Maida - 1/2 cup (60 grams)
Baking Powder - 1/2 tsp
Vanilla Extract - 1/2 tsp
Sugar - 1/4 cup
Water - 3 tblsp

Steps:

  • Take sugar and water in a sauce pan and cook till it is caramelized. Now pour this in a heat proof bowl and swirl the pan so it coats.
  • Now make batter, take egg whites in a bowl and use a beater to whip till fluffy.
  • Now add sugar slowly and keep beating.
  • Now add in the flour mixture and fold gently.
  • Spoon this over the caramel and place it in a pan, fill with water half way through the bowl.
  • Cover the bowl with a plate so no water enteres.
  • Now cover the whole pan and steam for 25 to 30 mins.
  • Insert a knife to check whether the cake is done or not.
  • Unmould and serve.

Nutrition Facts : ServingSize 1 g, Calories 141 kcal, Carbohydrate 32.4 g, Protein 2.5 g, Fat 0.2 g, Sodium 9 mg, Fiber 0.4 g, Sugar 20.1 g

STEAMED SPONGE CAKE



Steamed Sponge Cake image

Make and share this Steamed Sponge Cake recipe from Food.com.

Provided by Asura

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 8

5 egg yolks
4 egg whites
250 g granulated sugar
300 g flour
1/2 teaspoon baking soda
175 ml soda water (Sprite/7Up)
1/2 teaspoon vanilla
1 tablespoon cocoa

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.

Nutrition Facts : Calories 72.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 47.2, Sodium 46.4, Carbohydrate 12, Fiber 0.5, Sugar 0.3, Protein 2.9

STEAMED SPONGE CAKE



Steamed Sponge Cake image

If this is baked in an oven, the texture is quite different. This is a sweet cake.

Provided by Jim

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 7

6 egg white
1 cup light brown sugar
6 egg yolk
⅓ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10 inch tube pan.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. In a medium bowl, beat together egg yolks, milk and vanilla. Quickly fold into whites until no streaks remain. Sift together flour and baking powder, then quickly fold into egg mixture. Pour batter into 10 inch tube pan.
  • Place the pan into the steamer. Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 30.8 g, Cholesterol 103 mg, Fat 2.5 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 69.9 mg, Sugar 18.4 g

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