Steaming Sweet Success: The Perfect Steamed Cake

Steamed cakes are a delicious alternative to baked cakes. They are soft, light, and fluffy, and can be made in a variety of flavours, from chocolate to lemon. The basic ingredients are flour, baking powder, eggs, milk, sugar, and oil, but you can also add in things like lemon juice and zest, or chocolate chips, to create different flavours. The process of steaming cakes ensures that they are soft and light, and it is quite difficult to overcook them. They are usually cooked in a bamboo or vegetable steamer, or a multi-cooker, and can be served warm or cold, with custard, ice cream, or on their own.

Prepare your ingredients: flour, eggs, sugar, oil, and flavourings

Preparing the ingredients is the first step to making a delicious steamed cake. Here is a detailed guide to help you assemble and measure out the necessary items: flour, eggs, sugar, oil, and flavourings.

Flour is an essential ingredient in steamed cakes, acting as a structural base. You can use either all-purpose flour or cake flour, depending on your preference and what is available. Cake flour tends to produce a lighter, more delicate texture, while all-purpose flour yields a denser cake. Measure out 1/2 cup of flour for a basic steamed cake recipe, or 1 1/2 cups if you're making a larger sponge cake.

Eggs are another critical component, providing structure, moisture, and leavening. For most steamed cake recipes, you will need one large egg. Separate the egg white and yolk if you are making a Chinese-style steamed cake. You will beat them to different consistencies and incorporate them into the batter at different stages.

Sugar adds sweetness and tenderness to the cake. You can use regular white sugar, light brown sugar, or even honey, depending on the desired flavour profile. Measure out 2 tablespoons of sugar for a basic steamed cake or up to 1 cup for a sweeter sponge cake.

Oil is necessary to add moisture and richness to the cake. Neutral-flavoured oils, such as vegetable oil, are best to ensure the oil doesn't overpower the other ingredients. Measure out 1 tablespoon of oil for a basic steamed cake or slightly more, about 1.5 tablespoons, for a Cantonese-style steamed cake.

Finally, you can enhance your steamed cake with various flavourings. Vanilla extract is a popular choice, with some recipes calling for almond extract instead. You can also add lemon juice and zest for a refreshing citrus twist or even chocolate chips for a chocolate steamed cake. Adjust the amount of flavouring to suit your taste, but typically, 1/2 teaspoon to 1 teaspoon of extract is sufficient.

Combine dry ingredients and wet ingredients separately

To make a steamed cake, you will need to combine dry ingredients and wet ingredients separately. Here's a step-by-step guide to help you through the process:

Dry Ingredients:

For the dry ingredients, you will need flour and baking powder. The type and amount of flour can vary depending on the recipe you are following. For example, you can use all-purpose flour, cake flour, or self-raising flour. The amount can range from 1/2 cup to 1 1/2 cups. As for the baking powder, a common amount is 1 teaspoon, but this can also vary depending on the recipe. Some recipes may also call for additional dry ingredients such as cocoa powder, salt, or sugar.

Wet Ingredients:

For the wet ingredients, you will typically need eggs, oil or melted butter, and milk. Some recipes may also include additional ingredients such as vanilla extract, lemon juice, or almond extract. The amounts of these ingredients can vary, but here are some common measurements:

• Eggs: 1 large egg or multiple egg whites/yolks
• Oil or melted butter: 1-2 tablespoons
• Milk: 2-3 tablespoons

Combining the Ingredients:

Once you have measured out your dry and wet ingredients, combine them separately. Here's how:

• In a medium bowl, whisk together the flour and baking powder until well combined. This step ensures that the ingredients are mixed thoroughly and there are no lumps.
• In a separate bowl, preferably a large one, combine the wet ingredients. Beat the eggs until foamy, and then gradually add the other wet ingredients. Continue mixing until everything is well incorporated.

Remember to follow the specific measurements and instructions provided by your chosen recipe. Once you have combined the dry and wet ingredients separately, you will then mix them together, being careful not to overmix the batter.

Mix wet ingredients into dry ingredients

To mix the wet ingredients into the dry ingredients, start by whisking together the egg, milk, and vanilla extract in a separate bowl. Make sure they are well combined and the sugar is dissolved. This is your wet mixture.

Next, in a larger bowl, combine the dry ingredients: flour and baking powder. Whisk them together well to ensure they are mixed and aerated.

Now, pour the wet mixture into the dry mixture. Mix the two together until they are just combined and you have a smooth batter. Be careful not to overmix the batter.

Your cake batter is now ready to be poured into the cupcake liners or cake pan and steamed!

Prepare your steamer

To prepare your steamer, first, decide whether you will be using a frying pan, a large bamboo steamer, a large vegetable steamer, or a multi-cooker. If you are using a frying pan, fill it with water about 0.5 inches (1.3 cm) deep. Cover the lid with a kitchen towel to prevent condensation, then slowly bring the water to a boil. If you are using a steamer, fill a pot with water and bring it to a boil. If you are using a multi-cooker, fill the cooking container with water up to the level of the trivet and set the steamer to "Steam".

Next, prepare your cake moulds. You can use a pudding bowl, a springform pan, a glass or metal mixing bowl, a 9-inch square pan, or a 10-inch tube pan. If using a pudding bowl, place it on a sheet of parchment paper and draw a circle around the base, then cut out the circle. Grease the inside of the bowl and place the cut-out piece of parchment paper in the bottom to prevent the cake from sticking. If using a 9-inch square pan or a 10-inch tube pan, line the pan with waxed paper.

Finally, prepare the cake batter. Different recipes will have different ingredients, but generally, you will need to combine eggs, sugar, milk, oil, and vanilla extract in a bowl. In a separate bowl, combine flour and baking powder, then add this to the wet mixture and stir until smooth.

Cook for 10-30 minutes, depending on the recipe

Once you've prepared your steamer and batter, you're ready to cook your steamed cake. The cooking time will depend on the recipe you're following, but it typically takes between 10 and 30 minutes.

For example, a basic steamed cake recipe calls for a cooking time of about 8 minutes, while a corn and cheese variation of the same recipe requires 12-13 minutes. A double chocolate steamed cake variation of the same recipe, on the other hand, only takes 8 minutes.

A Chinese steamed cake recipe suggests a cooking time of about 20 minutes, while a steamed sponge cake recipe recommends steaming for 25 to 30 minutes.

A steamed lemon cake recipe has a cooking time of 1 hour and 20 minutes when cooked in a multi-cooker or steamer. If you're steaming it on the stovetop, the cooking time will be around 60 to 70 minutes.

Similarly, a Cantonese steamed cake recipe suggests a cooking time of just 10 minutes.

It's important to follow the recipe's instructions and adjust the cooking time as needed, depending on the type of steamer and cake pan or moulds you're using.

Frequently asked questions