Steamed Sponge Cake Recipes

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.

EASY STEAMED SPONGE CAKE

Steps:

• Put eggs and sugar into mixing bowl.
• Beat on high for 5 minutes until creamy.
• Add rest of ingredients.
• Blend on low for 3-5 minutes until smooth.
• Line 9-inch cake pan with wax paper.
• Pour mixture into cake pan.
• Sprinkle with sesame seeds.
• Steam for 15 minutes, knife should come out clean when inserted.

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.

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.