Steaming Cake Batter: A Creative Cooking Method

Yes, you can cook cake batter with steam. In fact, steaming cakes is a common method of cooking, especially in Asian cultures. The result is a soft, light, and fluffy cake with a more pure flavour of the ingredients. However, steamed cakes tend to have less flavour than baked cakes due to the absence of browning and have a shorter shelf life as they dry out faster.

You can steam cakes on a stovetop, steamer or multicooker

Yes, you can steam cakes on a stovetop, steamer or multicooker. Here is a guide on how to do it for each method.

Stovetop

Firstly, prepare your cake batter and pans. You can use your own recipe or a boxed mix. Grease 1-2 baking pans with butter and dust with flour. Line the pans with parchment paper and pour your batter in, shaking the pans side-to-side to spread the batter evenly.

Next, prepare your cooking pot. You will need a pot, a steamer basket with a flat bottom, and a heat source (i.e. a stovetop). The steamer basket should have legs to hold it above the bottom of the pot, or a rim so it can sit on top. Fill the pot with enough water so that it sits about 1 inch (2.5 cm) below the bottom of the steamer basket. Place the steamer basket on top.

Cover the bottom of the steamer basket with a thin layer of dried beans or small pebbles to create a buffer between the basket and the base of your cake pan. Set the cake pan into the steamer basket, ensuring that the bottom of the pan rests on the beans/pebbles and does not touch the bottom of the steamer basket.

Cover the pot with parchment paper and a lid. Cook the cake over medium heat for 25-30 minutes. To test if it is done, insert a toothpick into the centre of the cake; if it comes out clean, the cake is ready. If not, continue cooking and test every 5 minutes.

Steamer

Arrange a large bamboo steamer or vegetable steamer over simmering water, ensuring it is large enough to hold the baking pan. Line a 9-inch square pan with waxed paper.

Prepare your cake batter by separating the eggs and placing the yolks in a large bowl along with sugar and water. Beat with an electric mixer on medium speed until the mixture has increased by about three times in volume. In a separate bowl, whisk together flour and baking powder, then sift this over the egg mixture and fold in gently.

In a clean bowl, whip the egg whites until they form stiff (but not dry) peaks. Fold this into the yolk base. Pour the batter into the prepared pan and smooth it out to the edges. Tap the pan on the counter to remove 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 and prevent it from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the centre comes out clean.

Multicooker

Prepare your cake batter and a pudding bowl. Grease the inside of the bowl and place a cut-out piece of parchment paper in the bottom to prevent sticking. Cream the butter and sugar until light and fluffy, then add the eggs, lemon juice and zest. Add sifted flour, salt and baking powder, folding gently so as not to lose too much air.

Add lemon curd directly into the pudding basin so it sits on the parchment paper. Transfer the cake batter to the pudding bowl. Place parchment paper and foil over the pudding basin with the parchment on the underside. Using string, tie the cover around the rim of the bowl.

Place a trivet at the bottom of the multicooker and fill with water up to the level of the trivet. Place the pudding basin in the multicooker. Set the multicooker to 'Steam' and steam for 45 minutes to an hour and 20 minutes, depending on the size of the cake.

When the time is up, release the steam and remove the cake from the multicooker. Remove the cover and place a serving plate over the pudding. Turn the plate and pudding bowl upside down and remove the bowl, allowing the cake to drop onto the plate. Serve warm with custard or ice cream.

Steaming a cake results in a light, soft, and fluffy texture

Steaming a cake is a great way to achieve a light, soft, and fluffy texture. The steam cooking method ensures a soft and light cake that is never dry, and it is quite difficult to overcook. The extra moisture in the oven cavity when using a steam oven helps to retain moisture and tenderness in the cake.

Steaming a cake requires attention to a few key points to ensure a fluffy and soft texture. Firstly, it is important to preheat the steamer before making the batter so that the water is boiling by the time the batter is ready. This helps prevent the air in the batter from dissipating. Secondly, the lid of the pot should be slightly slanted to create a small gap, allowing excess water vapour to escape and preventing the cake from absorbing too much vapour, which can make it heavy. Medium heat is ideal for steaming a cake, as it allows for even cooking without causing the cake to expand and shrink too quickly.

Additionally, the type of flour used can impact the texture of the cake. Cake flour, which is a low-protein flour with a superfine consistency, can help create a softer and more tender texture. However, it may not be suitable for all recipes, such as chocolate cake, as it can result in a flimsy texture when combined with cocoa powder.

The mixing method also plays a role in achieving a fluffy texture. When mixing the batter, it is recommended to use the folding method to reduce the probability of deflating the batter and avoid the formation of gluten, which can cause the cake to collapse or become dense.

By following these tips and paying attention to the cooking process, you can achieve a light, soft, and fluffy texture when steaming a cake.

Steaming a cake reduces browning and flavour

Steaming a cake instead of baking it can be a great option if you're short on time or are still intimidated by baking. However, there are a few differences to be aware of, such as reduced browning and a more subtle flavour.

Reduced browning

One of the most noticeable differences between a steamed cake and a baked cake is the lack of browning. The dry heat of an oven promotes browning, resulting in those familiar golden edges. When you steam a cake, you won't achieve the same level of browning, which can affect the flavour.

More subtle flavour

The browning of a cake isn't just about appearance; it also contributes to the flavour. Baked cakes have a more rounded flavour due to the browned edges. In contrast, steamed cakes will have a more pure flavour, highlighting the individual ingredients. If you prefer a more subtle taste, steaming may be a good option.

Tips to prevent browning

If you're baking a cake and want to prevent excessive browning, there are a few things you can try:

• Use a deeper cake pan as shallow pans carry a higher risk of browning.
• Line the sides of the pan with two layers of brown paper and baking paper to create a barrier against browning.
• Smooth the cake batter with a spatula or knife before baking to prevent uneven browning.
• Place the cake in the lower half of the oven, away from direct heat.
• Keep an eye on the cake and turn it in quarters during baking if it's browning unevenly.
• Cover the cake with foil or baking parchment halfway through baking to shield it from direct heat.

Adjusting to a new oven

If you're using a new oven, it's a good idea to bake a familiar cake to get a sense of how it bakes. Each oven is unique, and fan ovens, in particular, may require adjustments to temperature and shelf placement to prevent browning. Always refer to the oven's handbook for guidelines and recommendations.

Steaming a cake is faster than baking but it dries out faster

Steaming a cake is a great alternative to baking, but there are some key differences to be aware of. Firstly, steaming a cake is faster than baking, but the trade-off is that a steamed cake will dry out faster as it cools. This means you need to be mindful of timing when steaming a cake, particularly if you're making cupcakes, as their smaller size means they will dry out even faster.

Another difference between steaming and baking a cake is that steaming doesn't promote browning in the same way that baking does. This affects the flavour of the cake, as steamed cakes have a more pure flavour profile, while baked cakes have a more rounded flavour due to the browning of the edges.

If you're planning on steaming a cake, you'll need to make some adjustments to your recipe. Steamed cakes can dry out, so you'll need to add more fat (such as butter or oil) to retain moisture as the cake cools. You can also add yogurt or sour cream to your recipe to help keep the cake moist.

In terms of equipment, you'll need a bamboo steamer that's large enough to hold your cake pan, as well as a wok or similarly wide pan. The steamer must be covered while the cake cooks to ensure even cooking. Here's a step-by-step guide to steaming a cake:

• Line the bottom of your cake pan with parchment paper.
• Add water to the wok and place it over a burner set to high heat.
• Bring the water to a full boil, then turn down the heat to low.
• Sift your cake flour and measure out 1 cup of the sifted flour.
• Combine the cake flour with baking powder and salt in a small mixing bowl.
• Separate the eggs and combine the egg yolks and sugar in a separate bowl.
• Beat the eggs and sugar with a mixer until the egg yolks have tripled in volume and the mixture forms a ribbon on the batter's surface when you lift the beater out of the bowl.
• Gently stir in almond extract (or vanilla extract, if preferred).
• Sift the dry ingredients over the egg yolks and gently fold them in with a spatula.
• Whip the egg whites and cream of tartar in a clean bowl until they are glossy and form stiff but not dry peaks. Fold the egg whites into the yolk mixture.
• Pour the cake batter into the cake pan.
• Turn up the heat under the wok to bring the water to a boil again.
• Turn the heat down to medium and place the cake pan in the bamboo steamer over the simmering water.
• Cover and steam the pan for 20 to 25 minutes, or until a toothpick inserted into the cake's middle comes out clean.
• Invert the cake onto a plate and remove the parchment paper.

So, if you're short on time and want a light, tender, and moist cake, steaming is a great option. Just be sure to keep an eye on the clock and make the necessary adjustments to your recipe to account for the faster drying time!

You can steam cupcakes but they dry out faster

Steaming cupcakes is a great alternative to baking them in the oven. The result is a light, tender, and moist cupcake. However, it's important to note that steamed cupcakes can dry out faster than oven-baked ones due to the increased moisture loss during cooling. Here are some tips to help you steam cupcakes successfully:

First, prepare your cupcake batter according to your preferred recipe. Grease your cupcake pan or use paper liners, and fill them with batter. You can use a bamboo steamer or a stovetop setup with a pot, water, and a steamer basket or glass dish. If using a bamboo steamer, ensure it's large enough to hold your cupcake pan. For a stovetop setup, fill a pot with water, place it on a burner, and bring it to a boil. Then, turn down the heat to low.

If using a bamboo steamer, bring the water in the wok to a full boil before turning down the heat. Place the cupcake pan in the steamer, cover it, and steam for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. For a stovetop setup, place the cupcake pan into the steamer basket or glass dish, making sure it doesn't touch the bottom. Cover the pot with parchment paper and a lid, and cook over medium heat for 25-30 minutes. Check for doneness with a toothpick, and adjust the cooking time as needed.

Remember to keep a close eye on your cupcakes as they steam, as they can dry out faster, especially if they're on the smaller side. You may also need to add more fat, such as butter or oil, to your recipe to counteract the moisture loss during cooling.

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