Steam Cake Secrets: A Simple, Perfectly Fluffy Recipe

Steaming cakes is a great alternative to baking them in the oven, and it's a common way of cooking in Asia. The process involves using a steamer, such as a bamboo steamer or a wok, to cook the cake over simmering water. The cake is typically cooked for 20 to 45 minutes, resulting in a light, tender, and moist cake with fewer crumbs than a baked one.

While steaming cakes is a popular method in Asian cultures, it can also be used to make traditional Western cakes such as fruitcake, plum pudding, and quick breads. Additionally, steamed cakes can be made in various flavours, including chocolate, lemon, vanilla, and even savoury options.

Preparing a steamed cake usually involves combining dry ingredients like flour, baking powder, and salt, with wet ingredients such as eggs, milk, oil, and flavourings. The batter is then poured into a cake pan, steamed, and served warm or at room temperature.

Steaming cakes is an interesting and effective way to cook, resulting in a unique texture and flavour that is often softer, moister, and lighter than baked cakes.

How to steam a cake on the stovetop

Steaming cakes is a great way to cook without an oven. The process ensures a soft, light, and tender cake that is very moist and has fewer crumbs than a baked cake. Here is a guide on how to steam a cake on your stovetop:

Equipment:

First, you will need a steamer. If you don't have a steamer, you can use a wok or a large deep pan with a lid. You will also need a cake pan that fits inside your steamer/wok/pan. Choose a steamer that is deep enough for your cake to rise without touching the lid, and make sure it is at least 2 inches wider than your pan to allow space for steam to circulate. Additionally, you will need a trivet or a small stand to place inside your wok/pan to hold the cake pan above the water.

Preparation:

Fill the bottom of your wok/pan with 2 to 3 inches of water, enough to bake the cake without boiling dry. Bring the water to a boil while you prepare your cake batter as per your chosen recipe. Spray your cake pan with cooking spray or grease it with butter or shortening, and then dust it with flour, tapping out any excess.

Cooking:

Once your batter is ready, carefully lift the lid from your steamer/wok/pan and wait for the cloud of hot steam to dissipate. Slide the cake pan into the steamer/wok/pan, ensuring it is sitting above the water, and replace the lid. Steam the cake for the same length of time it would take to bake in the oven (usually around 20 to 40 minutes, depending on the size of the pan). When the time is up, remove the lid and wait for the steam to dissipate. Insert a toothpick or cake tester into the middle of the cake; if it comes out clean, the cake is done. If not, continue steaming in short intervals until the toothpick comes out clean.

Serving:

Remove the cake from the steamer and allow it to rest for at least 10 minutes before turning it out onto a cooling rack. Steamed cakes have a delicate texture, so be careful not to turn them out too soon, or they may become misshapen. Serve warm or at room temperature, with custard, ice cream, or whipped cream. Enjoy!

How to prepare a cake pan for steaming

Preparing the cake pan for steaming is a crucial step in the process of cooking a steam cake. Here is a step-by-step guide on how to do it:

Firstly, ensure you have the right equipment. You will need a steamer that is deep enough for your cake to rise without touching the lid, and it should also be wider than your pan to allow for steam circulation. A bamboo steamer or a wok with a lid is commonly used for this purpose. Additionally, you will need a cake pan, preferably a round one that is 8 or 9 inches in diameter.

Before you begin preparing the cake batter, fill the bottom of your wok or saucepan with 2 to 3 inches of water and place it on the stove over high heat. This water will be used to generate steam. While the water is heating up, you can start preparing your cake pan.

Spray your cake pan evenly with a cooking spray of your choice. Alternatively, if your recipe calls for greasing and flouring the pan, use a piece of wax paper to apply a thin layer of shortening to its interior surfaces. This will create a non-stick coating. After greasing, add 2 tablespoons of flour to the pan. Tilt and tap the pan until the flour clings to all its surfaces. Finally, shake out any excess flour. This process will create a non-stick surface and ensure your cake doesn't stick to the pan.

Once your cake pan is prepared and the water in your steamer is boiling, it's time to pour your cake batter into the pan. Carefully slide the cake pan into the steamer, being cautious of the hot steam, and replace the lid. Now, your cake is ready to be steamed!

Follow the steaming instructions from your chosen recipe, which will typically involve steaming the cake for 20 to 40 minutes, depending on the size of your pan. Remember to allow the steam to dissipate before removing the lid and always use a cake tester or toothpick to check if your cake is cooked through. Finally, let the cake rest for at least 10 minutes before turning it out onto a cooling rack, as steamedsection=How to prepare a cake pan for steaming> steamed cakes are more delicate than baked ones.

The difference between steaming and baking a cake

Baking a cake and steaming a cake are two very different methods of cooking, each with its own pros and cons. Here are some of the key differences between the two:

• Browning and Flavour: The dry heat of an oven promotes browning, which gives baked cakes a more rounded flavour. Steamed cakes, on the other hand, have a more pure flavour due to the lack of browning.
• Moisture: Steamed cakes tend to be softer and more moist than baked cakes. However, they can also dry out faster as they cool. Adding more fat, such as butter or oil, can help retain moisture in steamed cakes.
• Texture: Steamed cakes tend to have a more rubbery or fluffy texture compared to the denser texture of baked muffins.
• Sweetness: Steamed cupcakes use much less sugar than baked muffins, making them a good option for those who want something sweet but not overly so.
• Oil/Butter: Steamed cupcakes generally use less oil or butter than baked muffins, which can be healthier but may sacrifice some aroma and taste.
• Cooling Time: Steamed cupcakes cool down much faster than baked muffins, which can be a benefit for those who want to eat their treats sooner!
• Effort: Baking generally requires less effort than steaming, as you simply need to pop your cake into the oven. Steaming involves more preparation and equipment, such as a wok or steamer.
• Crunchy Top: Baked cakes often have a crunchy top, which is a favourite for many. Steamed cupcakes, on the other hand, do not have this crunchy texture.
• Taste: While steamed cupcakes have their benefits, many people prefer the taste of baked muffins. Adding a filling, such as chocolate ganache, can enhance the flavour of steamed cupcakes.
• Speed: Steaming is generally faster than baking, making it a good option for those who want a quick treat.

How to make a steamed chocolate cake

Ingredients:

• 1 cup and 2 tbsp (140 g) all-purpose flour
• 1/4 cup and 1 tbsp (35 g) unsweetened cocoa powder
• 1 tsp (4 g) baking powder
• 1 tsp vanilla extract
• 1/4 cup (55 ml) vegetable oil (or sunflower or canola oil)
• 3/4 cups (150 g) white granulated sugar
• 2 tbsp (30 g) yogurt
• 3/4 cups and 1 tbsp (195 ml) whole milk
• 1 and 1/4 cups (150 ml) milk
• 3 oz (85 g) chocolate bar (chopped)

Method:

• Line the bottom of a 6" (15 cm) cake pan with parchment paper and set aside.
• Prepare for steaming. You can use a steaming rack or a stainless steel steamer for this recipe. Start by filling a pot with a few inches of water and placing it over medium-high heat. The amount of water depends on the pot you're using, as a rule of thumb, the water level should never reach the steaming rack or stainless steel steamer and touch the cake pan.
• If using a steaming rack, place it in the centre of your pot. If using a stainless steel steamer, place it over the pot. Wrap the lid in a clean kitchen towel, making sure none of the edges of the towel can reach the flame. This helps you absorb all the water that would otherwise be too much. Cover the pot with the lid. Allow the water to come to a boil, then reduce the heat to medium-low to keep the water simmering.
• Make the cake batter. Add the flour, sugar, cocoa powder, baking powder, and salt to a medium bowl. Mix until combined, then set aside. In a separate medium bowl, add the milk, oil, and yogurt. Mix until combined. Sift the dry ingredients into the wet, and mix until just combined and smooth. Pour the cake batter into your prepared cake pan.
• Steam. Cover the cake pan with some parchment paper to protect your cake and keep it from sticking to the towel/lid. Place the cake pan onto the steamer and cover with the lid. Steam on medium-high for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs (not wet). Remove the cake from the steamer and then from the pan. Allow to cool down on a clean plate before cutting and frosting. While the cake is chilling, make the filling/frosting.
• Make the frosting. Add the milk and chocolate to a small saucepan over low heat and allow the chocolate to melt into the milk until smooth. A thick but velvety chocolate frosting will form. Stir frequently, if not constantly, do not allow the milk to simmer or bowl.
• Frost. Level off the cake by cutting off the dome part on top. Invert the cake onto a clean plate and cut it in half. Pour spoonfuls of chocolate frosting onto the bottom layer of your cake. Spread evenly, then top with the top layer of your cake. Pour the remaining frosting over the top of the cake, smoothing it out with a spatula, allowing the frosting to fall down the sides of the cake. Slice and serve!

Tips:

• For best results, make and steam the cake 1 day ahead of time, then store it covered at room temperature. The next day, fill and frost the cake before serving.
• Steamed cakes are best kept covered at room temperature for up to 1-2 days or covered in the refrigerator for up to 4-5 days.

How to make a Japanese steamed cake

Ingredients

• 1/2 cup all-purpose flour (plain flour)
• 1 tsp baking powder
• 1 large egg (50 g without shell)
• 1 tbsp neutral oil
• 2 tbsp milk
• 2 tbsp sugar

Optional Ingredients for Different Variations

• 1/4 cup frozen or canned corn
• 1/4 cup shredded cheese
• 1.5 tbsp unsweetened cocoa powder
• 2 tbsp chocolate chips

Equipment

• 4 6-oz ramekins
• Cupcake liners
• Large frying pan or wok
• Kitchen towel
• Steamer (optional)

Method

• Fill a large frying pan with water about 1/2 inch (1.3 cm) deep. Cover the lid with a kitchen towel to prevent condensation (very important).
• Combine the flour and baking powder in a medium bowl. Whisk well to combine (it's a shortcut for sifting).
• In a separate bowl, whisk the egg, milk, sugar, and oil together until combined and the sugar is dissolved.
• Pour the egg mixture into the flour mixture and mix until just combined and smooth. Do not overmix.
• Put a cupcake liner in each ramekin and divide the batter into the liners.
• Place the ramekins in the pan and cook, covered, on the lowest heat for 8 minutes.
• They're done when a skewer inserted comes out clean. Turn off the heat and remove the ramekins from the pan.
• Let the cakes cool on a wire rack and serve warm or at room temperature.

Tips

• You can store the steamed cakes in an airtight container for 2-3 days or freeze them for up to 1 month.
• To reheat, cover with a damp paper towel and microwave, or steam using a frying pan, lid, and ramekin.
• For a chocolate steamed cake, add 1.5 tbsp of unsweetened cocoa powder to the cake flour before sifting.
• For a corn and cheese steamed cake, add 1/4 cup of corn and 1/4 cup of shredded cheese to the batter.

Frequently asked questions