Home Made Steamed Cake Recipes

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STEAMED SPONGE CAKE

If this is baked in an oven, the texture is quite different. This is a sweet cake.

Provided by Jim

Categories     Desserts     Cakes     Sponge Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 7



Steamed Sponge Cake image

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10 inch tube pan.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. In a medium bowl, beat together egg yolks, milk and vanilla. Quickly fold into whites until no streaks remain. Sift together flour and baking powder, then quickly fold into egg mixture. Pour batter into 10 inch tube pan.
  • Place the pan into the steamer. Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 30.8 g, Cholesterol 103 mg, Fat 2.5 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 69.9 mg, Sugar 18.4 g

6 egg white
1 cup light brown sugar
6 egg yolk
⅓ cup milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder

CHINESE STEAMED CAKE

Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     Asian     Chinese

Yield 12

Number Of Ingredients 7



Chinese Steamed Cake image

Steps:

  • Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  • Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  • Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of 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 on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.

Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g

6 eggs
1 ¼ cups white sugar
2 ½ tablespoons water
1 ½ cups cake flour
½ teaspoon baking powder
1 ½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

STEAMED BANANA CAKE

Found this online, and its really the easiest, fastest cake ever! Tastes good too! Plus there's practically no clean up- just one bowl needed for mixing and steaming. Definitely worth making when you have an overripe banana :)

Provided by chuah_lijun1

Categories     Breads

Time 25m

Yield 1 small cake, 4 serving(s)

Number Of Ingredients 7



Steamed Banana Cake image

Steps:

  • First you start boiling water for steaming. I used a wok, but really any pot should work fine.
  • In one small mixing bowl, mash banana.
  • Add the rest of the ingredients, mix together well.
  • Steam 20 minutes (make sure the water is boiling and giving off lots of steam before putting bowl in).
  • Do not open steamer by the way. Resist the temptation. It will smell great while steaming.
  • EAT!

Nutrition Facts : Calories 198.7, Fat 2.8, SaturatedFat 0.6, Cholesterol 52.9, Sodium 200.1, Carbohydrate 38.7, Fiber 1.6, Sugar 11.1, Protein 5.1

1 banana
1 egg (can substitute 50 ml milk or water)
1/4 cup icing sugar (I used 1/8 cup packed sucanat)
1 teaspoon oil (I used extra virgin olive oil)
2 teaspoons water
100 g plain flour (used whole wheat pastry flour)
2 teaspoons baking powder

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