Usually, when I craved for a cake I will either go to buy one from a bakery shop or bake one at my mom’s house. But, during the weekend, I was hit by the mood of steaming cake at home.
If you know me well or have read through some of my stories here, you will know that I don’t have an oven for food.
I do have an oven for craft but not for food… lol, but hubby promised me to get me a fully equipped kitchen when we move to a new home. Hope it is a soon to happen dreams come true…..
Back to the cake… I have got this recipe from a local baker’s recipe book: Magic Steamed Cake, by Alex Goh, ISBN #: 978-967-5413-35-5, the original name for this recipe is Lemon Angel Cake.
This Steamed Sponge Cake is a meringue-based sponge cake and I find it quite healthy as it has used only little oil in it. Since I have all the ingredients in hand, I gave it a try.
Due to the recipe is made by steaming, I already predicted that the cake won’t come out as fluffy as a baked cake. Well, I am glad that my assumption is not quite right, it is still fluffy but a little denser due to moisture it has in it.
The steamed sponge cake has to be served fresh, the longer you keep, the denser it will be.
Since it has to be served fresh, a mini cake will be the right portion for a small family. The smaller cake is easier to steam too. I modified the recipe a little, then, halve the portion.
Steamed Sponge Cake
Serve: 2-4 person as snack or dessert.
Egg White – 2 (Size: large, around 60g net without shell)
Sugar – 60 gram
Salt – 1/8 teaspoon
Vegetable Oil – 30 gram
Lemon Juice – 20 gram (squeezed from 1 large lemon)
Water – 20 gram
Lemon Zest – from 1/2 lemon (1/2 for mixing and 1/2 for sprinkles)
C: sieved twice
Cake Flour – 70 gram
Baking Powder (double action) – 1/2 teaspoon
Dried Cranberries – 20 gram (chopped and dust with C)
4 1/2 inch round cake tin (lined)
- Whip A until smooth and soft peak.
- Add B, mix well with low speed.
- Fold in sieved C with silicon spatula gradually, then D, mix until well-combined.
- Pour batter into cake tin.
- Place into steamer and steam for 25 – 30 minutes in high heat. Or, until test skewer comes out clean.
- Let cold and remove from tin. Serve fresh.
- Steamed cake tense to be denser than baked cake and has more moisture in it.
- If you make a larger cake, increase the ingredient proportionally. The steaming time need to be increase as well.
Check with test skewer to confirm that the cake is well cooked, in usual circumstance, it is cooked after 20 minutes since it is just a small cake.
Take out and let cool.
Remove from cake tin and serve fresh.