Steaming Cake Perfection: A Guide To Baking In Steamers

Steaming is a great alternative to baking a cake, especially if you don't have access to an oven or your oven is unreliable. It is also a common way of cooking in Asia, and produces a light, tender cake that is very moist with fewer crumbs. To steam a cake, you will need a bamboo steamer large enough to hold the cake pan, and a wok or similarly wide pan. You can also use a large pot with a lid on the stove, a rice cooker, a pressure cooker, or even a microwave. The key is to ensure that the cake is cooked in moist air, which will result in a moister, richer cake.

Preparing the ingredients

Firstly, gather all the necessary ingredients, which may vary depending on the type of cake you want to make. For example, a basic Japanese steamed cake (Mushi-pan) typically includes all-purpose flour, baking powder, eggs, milk, sugar, and neutral-flavored oil. On the other hand, a steamed lemon cake may require self-raising flour, baking powder, softened butter, eggs, sugar, and lemon curd. Ensure that you have the right ingredients in the right quantities before you start.

Next, prepare your equipment. You will need a steamer, such as a bamboo steamer or a multi-cooker/Instant Pot, and a suitable bowl or cake pan that fits inside it. The bowl or pan should be greased or lined with parchment paper to prevent the cake from sticking. If using a bamboo steamer, line the bottom of the cake pan with parchment paper. Additionally, you may need a mixer or whisk for combining the ingredients.

Now, let's move on to mixing the ingredients. Here are the general steps, but note that the specific steps may vary depending on the type of cake:

• Combine the dry ingredients in a separate bowl. This typically includes flour, baking powder, and salt. Sift or whisk the ingredients well to combine them evenly.
• In another bowl, mix the wet ingredients. This usually includes eggs, milk or water, oil or butter, and any flavour extracts or zest. Whisk or beat the wet ingredients until they are well combined and have a smooth consistency.
• Gradually add the dry ingredients to the wet ingredients. Fold them together gently to avoid losing too much air in the mixture. Be careful not to overmix the batter.
• If using any additional mix-ins like chocolate chips, cheese, or corn, add them to the batter now and gently fold them in.

Your cake batter is now ready! Remember to taste and adjust seasoning as needed. Now, you can proceed to the next steps of steaming and serving your delicious cake.

Mixing the batter

Firstly, gather and measure all the dry ingredients, including the flour, baking powder, and salt. Combine them in a mixing bowl and whisk thoroughly to ensure they are well incorporated. This step is essential for achieving a uniform distribution of leavening agents and preventing lumps in your batter.

In a separate bowl, prepare the wet ingredients. Whisk together the eggs, milk, sugar, and oil until they are fully combined and the sugar has dissolved. You may also add additional flavourings such as vanilla extract or lemon zest at this stage, depending on your desired cake flavour.

Now, gradually pour the wet mixture into the dry ingredients. Use a whisk or a spatula to gently fold the ingredients together until they are just combined. Be careful not to overmix the batter, as this can lead to a dense and tough cake.

If your recipe calls for melted butter or hot water, add it slowly to the batter while continuously whisking. This will help the batter maintain its smooth consistency and prevent curdling.

Once all the ingredients are incorporated, give the batter a final stir to ensure there are no lumps. Your cake batter is now ready to be poured into the prepared pan and steamed!

Remember, the key to successful batter mixing is to combine the ingredients gently and avoid overmixing. By following these steps, you will create a smooth and airy batter that will produce a light and fluffy steamed cake.

Using a steamer

To steam a cake, you will need a bamboo steamer large enough to hold the cake pan, and a wok or similarly wide pan. The steamer must be covered while the cake cooks so that heat surrounds the entire cake.

Firstly, line the bottom of the cake pan with parchment paper. Then, add water to the wok and place it over a burner set to high heat. Bring the water in the wok to a full boil, then turn down the heat to low.

Next, sift the cake flour and measure out 1 cup of the sifted flour. Combine the cake flour with the 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 the 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 the almond extract.

Sift the dry ingredients over the egg yolks and fold them in gently 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.

Now, pour the cake batter into the cake pan. Turn up the heat under the wok to bring the water to a boil. 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.

Finally, invert the cake onto a plate and remove the parchment paper.

If you don't have a bamboo steamer, you can simply use a large pot with a lid on the stove. All you need to do is fill up the bottom of the pan with water and bring that water to a boiling point. Put your cake mix in your cake tin, then add the cake tin to the pot so it rests in the boiling water. Cover the pot and let the steam do all the work.

Using an alternative steaming method

If you don't have a bamboo steamer, you can use a large pot with a lid on the stove. Simply fill the bottom of the pan with water and bring it to a boil. Then, lower the heat and place your cake mix in a cake tin inside the pot so that it rests in the boiling water. Cover the pot and let the steam cook your cake.

Here's a pro tip: cover the pot with a hand towel or cloth before putting the lid back on to prevent condensation from dripping onto your cake.

You can also steam a cake in a rice cooker, pressure cooker, or even a microwave! If you're using a microwave, cover your cake batter with plastic wrap and cook it on high power for 5-7 minutes.

If you want to steam cupcakes or small cakes, use cupcake liners inside ramekins and place them directly into the boiling water. For larger cakes, you will need a bigger pot and a way to raise your cake tin off the bottom of the pot, such as by using a small metal or wooden rack, stacking plates, or suspending the cake tin from the top of the pot using cooking twine.

Decorating the cake

Once your cake is cooked, it's time to decorate! Here are some ideas to get you started:

Using a cake steamer

A cake steamer can be used to smooth and polish the surface of your cake, removing any imperfections, air bubbles, or rough edges. It is especially useful for fondant-covered cakes or cakes with smooth buttercream or ganache frosting. Simply hold the steamer a few inches away from the cake and gently direct the steam towards any areas that need refining. The steam will soften the frosting, giving it a sleek and professional finish. You can also use a steamer to adhere wafer paper or edible images to the cake's surface, and to reshape or fix any imperfections in fondant or gum paste decorations.

Other decoration ideas

• Top the cake with sifted powdered sugar
• Serve the cake with fruit and whipped cream
• Use a cake stencil to create a patterned effect on the cake's surface
• Add fresh flowers or sugar paste flowers to the cake
• Drizzle chocolate or caramel sauce over the cake
• Use a cake smoother or scraper to create clean, sharp edges on the frosting
• Add coloured sprinkles, hundreds and thousands, or desiccated coconut to the cake

Frequently asked questions