Steaming Cakes: A Unique Twist On Baking

Steaming cakes is a great alternative to baking them in the oven. The process involves using a bamboo steamer or a multi-cooker to steam the cake batter, resulting in a soft, light, and fluffy cake. This method is commonly used for traditional Western cakes such as fruitcake and plum pudding, as well as Asian sponge cakes. By steaming a cake, you can expect a moist and tender texture with fewer crumbs than a baked cake. However, there are some differences to be aware of when choosing to steam instead of bake. Firstly, steamed cakes will not have the same browning and might have less flavour due to the lack of dry heat. Additionally, they can dry out faster as they cool, so it is important to add more fat, such as butter or oil, to retain moisture. Overall, steaming cakes is a unique and delicious way to prepare cakes that offers a different set of advantages and disadvantages compared to traditional baking.

How to steam a cake without specialist equipment

Steaming a cake is a great alternative to baking, and you can easily do it without any specialist equipment. Here's a step-by-step guide on how to steam a cake using just your stove and some basic cookware.

Firstly, gather your ingredients and prepare your cake batter as you normally would. You can use any cake recipe you like, but keep in mind that steamed cakes have a more pure flavour, retain more moisture, and won't have browned edges like baked cakes.

Now, for the steaming setup:

• Take a large pot or wok and fill it with water to a height of about 1/4 of the pot.
• Place the pot on your stove and bring the water to a boil.
• While the water is heating up, prepare your cake tin(s) or ramekins by greasing and lining them. If you're making small cakes or cupcakes, use cupcake liners inside the ramekins.
• Once the water is boiling, carefully place your cake tin(s) or ramekins into the pot. For larger cakes, you may need to use a metal or wooden rack to raise the tin above the water. Alternatively, you can use crumbled balls of tin foil or stacked plates to achieve the desired height.
• Cover the pot with a kitchen towel or cloth to catch any condensation from the lid. Then, place the lid securely on top.
• Let the cake steam according to your recipe's instructions. Steaming usually cooks cakes faster than baking, so keep an eye on it to avoid overcooking.
• When your cake is done, remove it from the pot and allow it to cool before decorating or serving.

And that's it! You've successfully steamed a cake without any specialist equipment. Feel free to experiment with different cake recipes and steaming setups to find what works best for you. Enjoy your delicious, moist, and perfectly steamed cake!

The differences between steaming and baking a cake

Steaming a cake is a great alternative to baking, but there are some differences to be aware of. Firstly, the dry heat of the oven in traditional baking promotes browning, which gives baked cakes a more rounded flavour. In contrast, steamed cakes have a more pure flavour due to the lack of browning.

Another difference is that steamed cakes tend to be softer and moister, but they can also dry out faster during the cooling process. This is because the water content in the cake turns to steam, causing it to lose moisture more quickly. To counteract this, you can add more fat, such as butter or oil, or ingredients like yogurt and sour cream to retain moisture.

The cooking time for steamed cakes is also significantly shorter than for baked cakes. However, the texture of steamed cakes tends to be more "rubbery" or "soft", as opposed to the fluffy texture of baked cakes. Additionally, steamed cupcakes cool down much faster than baked muffins, which can be advantageous if you're short on time.

It's worth noting that steaming can be a healthier option, as it requires less fat and sugar than traditional baking methods. It also helps retain more flavour and nutrients, as the steam seals in the ingredients' natural colours and flavours.

Lastly, the type of leavening agent used can also be different between steaming and baking. Baking powder and baking soda are commonly used in baking, but steam itself acts as a leavening agent, impacting the way cakes rise in the oven.

In conclusion, while both methods can produce delicious cakes, the differences between steaming and baking lie in the flavour, texture, cooking time, and moisture retention of the final product.

How to steam a cake in a bamboo steamer

Steaming a cake is a great alternative to baking it in an oven, and a bamboo steamer is one of the most popular ways to do this. Using steam to cook your cake is a reliable alternative to traditional oven baking and is especially useful if you don't have access to an oven or if your oven is unreliable.

Prepare the cake batter

Firstly, you will need to prepare your cake batter. While you can steam any type of cake, it is important to note that steaming will not give you the same dense crumb that an olive oil cake might have or the fudgy richness of a flourless chocolate cake. Instead, steaming is perfect for creating light and airy cakes, such as sponge cakes or chiffon cakes.

Prepare the bamboo steamer

Ensure that you have a bamboo steamer that is large enough to accommodate your cake pan. You will also need a wok or a similarly wide pan to generate the steam. Line the bottom of your cake pan with parchment paper.

Bring the water to a boil

Fill the bottom of your wok or pan with water and place it over a burner on high heat. Once the water reaches a full boil, turn down the heat to low.

Prepare the dry ingredients

Sift your cake flour and measure out the required amount. Combine the cake flour with the other dry ingredients, such as baking powder and salt, in a separate mixing bowl.

Prepare the wet ingredients

In a separate bowl, combine the wet ingredients, such as egg yolks, sugar, and any extracts or flavourings you wish to add. Beat the wet ingredients with a mixer until the mixture forms ribbons on the surface when you lift the beater out of the bowl.

Combine the dry and wet ingredients

Gently stir the dry ingredients into the wet ingredients, being careful not to overmix the batter.

Prepare the egg whites (optional)

If your recipe calls for it, whip the egg whites with cream of tartar in a clean bowl until they form stiff but not dry peaks. Then, gently fold the egg whites into the cake batter.

Steam the cake

Pour the cake batter into your prepared cake pan and place it in the bamboo steamer. Cover the steamer and place it over the simmering water. Turn the heat up to medium and steam the cake for approximately 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean.

Cool and serve

Once your cake is steamed, invert it onto a plate and remove the parchment paper. Allow it to cool slightly, then serve and enjoy!

By following these steps, you can easily steam a delicious and moist cake using a bamboo steamer.

How to steam a cake in a steam oven

Yes, you can steam a cake in a steam oven! Here is a step-by-step guide on how to do it:

Firstly, it is important to note that you can adapt almost any regular cake recipe to be cooked in a steam oven. However, as baking is a science, the texture of the cake might turn out differently from what you are used to. Steam acts as a leavening agent, impacting the way cakes rise in the oven. This can sometimes lead to an uneven rise, resulting in cracked tops or dense pudding-like textures.

Now, let's get into the step-by-step process:

• Grease and line the bases of two 9-inch/22cm cake tins. You can also use a single tin and bake the cake in two batches if you don't have two tins.
• Preheat your steam oven to 320°F/160°C on the combination steam setting. If your oven has variable steam settings, use 60%.
• In a large bowl, combine all the dry ingredients, including flour, sugar, brown sugar, cocoa, and baking soda. Whisk them together to ensure they are well mixed.
• In a separate bowl, combine all the wet ingredients, except for water, such as eggs, oil, and vanilla extract. Whisk them together until they are well incorporated.
• Pour the wet mixture into the dry mixture and whisk until you achieve a smooth batter.
• Add water to the batter and gently mix it in.
• Divide the batter evenly between your prepared cake tins, filling each about halfway.
• Place the cake tins in the preheated steam oven and bake for approximately 22 minutes. The cakes are done when they spring back to the touch or when a skewer inserted into the centre comes out clean.
• Remove the cakes from the oven and let them cool in the tins for 5-10 minutes before turning them out onto wire racks to cool completely.

Your steamed cake is now ready to be enjoyed! You can further enhance your cake with a frosting or filling of your choice.

A recipe for a steamed lemon cake

This recipe for a steamed lemon cake is a delightful dessert to serve to guests and equally, to have for a weekend treat. The steam ensures the result is a delightfully springy and spongy cake.

Ingredients:

• 3 tablespoons lemon curd
• 6 oz or 175 g self-raising flour
• 1 heaped teaspoon baking powder
• Pinch of salt (optional)
• 6 oz or 175 g softened butter
• 3 large eggs
• 6 oz or 175 g regular sugar
• Juice and grated zest of 1 lemon

Method:

• Prepare your pudding bowl by placing it on a sheet of parchment paper and drawing around the base. Cut out the circle. Grease the inside of the bowl and place the parchment paper in the bottom. This will stop the cake from sticking.
• Take a sheet of parchment paper and a sheet of aluminium foil large enough to cover the top of the bowl. Place one on top of the other and form a pleat across the centre. Set aside.
• Cream the butter and sugar until light and fluffy.
• Add the eggs, lemon juice and zest.
• Add the sifted flour, salt and baking powder. Fold gently so as not to lose too much air.
• Add the lemon curd directly into the pudding basin so it sits on top of the parchment paper.
• Transfer the cake batter to the pudding bowl.
• Place the parchment and foil over the pudding basin with the parchment on the underside.
• Using some string, tie the cover around the rim of the bowl.
• Place in the steamer or multi-cooker. For a multi-cooker, place a trivet in the bottom of the cooking container and fill with water up to the level of the trivet. The setting should be for steam, for 45 minutes. When the time is up, release the steam and remove the bowl.
• Remove the cover and place a serving plate over the pudding. Be careful as the bowl will be hot! Use a tea towel to handle it.
• Turn the plate and pudding bowl upside down and remove the bowl. You may have to wait a minute for gravity to work. The cake should drop easily. If it doesn't, just run a knife around the edge of the bowl to loosen the cake, then try turning it upside down again.
• Serve warm with custard or ice cream.

Alternative Methods:

If you don't have a steamer or multi-cooker, you can steam the cake on the stovetop. Place a trivet in the bottom of a saucepan and fill with water up to the level of the trivet. Place the pudding bowl in the saucepan, ensuring it doesn't touch the water. Place the lid on the pan and simmer gently for 45 minutes to an hour, until the cake is firm to the touch.

You can also bake this cake in an oven. Brush an 18 cm round, deep cake tin with soft margarine and line the base with a circle of baking paper. Place the ingredients in a mixing bowl and beat with a wooden spoon until smooth. Wrap the cake tin in cling film. Place the cake tin in a deep saucepan with a tight-fitting lid and fill the pan with boiling water until it comes halfway up the side of the cake tin. Place the lid on the pan and simmer gently for 45 minutes, until the cake is firm to the touch.

Tips:

• If you are making this steamed lemon cake ahead, you can cover it and keep it chilled for a day and then simply pop it in the microwave to warm up and then serve.
• It will also freeze well. Allow it to defrost and microwave for about a minute if warming the whole cake, then serve.
• You can make this recipe by hand, simply using a spatula to mix the ingredients. No need to use an electric mixer. Just make sure your butter is softened before you start and it will all mix very easily.
• If you are using a multi-cooker, the key is to make sure your bowl is the right size to fit inside.
• You can also use a springform pan and place it directly in the steamer, but check that it will fit under the lid.
• If you are steaming the cake on the stovetop, the cooking time will be around 60 to 70 minutes.
• If the cake isn't quite done, place the foil and parchment over the cake again and steam for a further 10 minutes.
• This steamed lemon cake can be served warm with custard or ice cream. It can also be eaten on its own, chilled with some ice cream, or warm with delicious custard.

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