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
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
EASY STEAMED SPONGE CAKE
I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan.
Provided by UW4Life
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs and sugar into mixing bowl.
- Beat on high for 5 minutes until creamy.
- Add rest of ingredients.
- Blend on low for 3-5 minutes until smooth.
- Line 9-inch cake pan with wax paper.
- Pour mixture into cake pan.
- Sprinkle with sesame seeds.
- Steam for 15 minutes, knife should come out clean when inserted.
Nutrition Facts : Calories 167.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 79.3, Sodium 26.9, Carbohydrate 29.8, Fiber 0.6, Sugar 19, Protein 4
SPONGE CAKE
Provided by Food Network
Categories dessert
Yield 1 (17 by 12-inch) sheet cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
- Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
AS-YOU-LIKE-IT STEAMED PUDDING
A steamed basin sponge hits the spot every time and uses up half-full jars of marmalade, syrup or jam - serve hot with custard!
Provided by Cassie Best
Categories Dessert, Dinner
Time 3h15m
Number Of Ingredients 9
Steps:
- Generously grease a 1.2-litre pudding basin and put your chosen topping in the base. Boil a kettle of water. To prepare your steamer, put a snugly fitting upturned bowl in the base of a large, deep saucepan, big enough to hold the pudding.
- Put the ingredients for the sponge in a food processor and blend until smooth (but don't overwork the mix), then tip into the pudding basin. Cover with a lid made of baking parchment and foil, and tie with string to secure (see step-by-step). Stand the pudding on the upturned bowl in your saucepan. Pour in enough hot water to come halfway up the side of the pudding basin. Set over a medium heat and bring to the boil. Cover the pan with a tight-fitting lid, lower the heat to a gentle simmer and leave to steam for 2½ hrs, topping up with boiling water if the level gets too low.
- Check the pudding is cooked by inserting a skewer through the foil and parchment lid into the centre of the pudding. If the skewer still has some wet mixture on it, return the pudding to the steamer for a further 15-20 mins, then check again. Once cooked, uncover and turn the pudding onto a plate. Serve straight away with custard, if you like.
Nutrition Facts : Calories 508 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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
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
CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)
Delicious Chinese version of an Angel Food Cake. This cake is moist, fluffy, low in sugar, and easy to make.
Provided by Garden Gate Kate
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
- Melt the shortening in a double boiler. Stir in oil and allow to cool.
- Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
- Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
- Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
- Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
- Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
- STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
- In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
- Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
- Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
- SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.
Nutrition Facts : Calories 559.6, Fat 32.6, SaturatedFat 15.7, Cholesterol 172.8, Sodium 287.6, Carbohydrate 60, Fiber 3.1, Sugar 26.7, Protein 8.5
More about "easy steamed sponge cake recipes"
STEAMED SPONGE CAKE | SOFT AND FLUFFY - MY LOVELY RECIPES
From mylovelyrecipes.com
Ratings 13Calories 187 per servingCategory Dessert
- Separate the egg yolks and whites, and put the yolks in a bowl of butter and milk. Put the egg whites into a large bowl that is free of oil and water.
10 BEST STEAMED SPONGE CAKE RECIPES | YUMMLY
From yummly.com
TRADITIONAL STEAMED SPONGE CAKE RECIPE | SIDECHEF
From sidechef.com
4/5 (1)Total Time 1 hr 5 minsCuisine ChineseCalories 563 per serving
- In large bowl, sift together All-Purpose Flour (175 gram), Cake Flour (175 gram), Baking Powder (1 tablespoon), and Salt (1/4 teaspoon).
- In your mixing bowl, whisk Egg (3), Caster Sugar (185 gram), and Cake Stabilizer (1 teaspoon) together on high speed for ten minutes.
CHINESE STEAMED SPONGE CAKE - YOUTUBE
From youtube.com
18 EASY AND TASTY STEAMED SPONGE CAKE RECIPES BY HOME COOKS
From cookpad.com
STEAMED SPONGE CAKE (SOY ZING DAN GOW) RECIPE | MYRECIPES
From myrecipes.com
STEAMED SPONGE CAKE - CREATE THE MOST AMAZING DISHES
TRADITIONAL STEAMED SPONGE CAKE (鸡蛋糕) – THEZONGHAN
From thezonghan.com
CHINESE STEAMED SPONGE CAKE
From chinesegrandma.com
STEAMED CHINESE SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY STEAMED SPONGE CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
6 TRADITIONAL STEAMED SPONGE CAKE RECIPES - FOOD NEWS
From foodnewsnews.com
STEAMED ORANGE SPONGE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
THE BEST SPONGE CAKE RECIPE | DIM SUM CENTRAL
From dimsumcentral.com
STEAMED HONEY SPONGE CAKE RECIPE - AN EASY HONEY CAKE RECIPE
From mariasmenu.com
STEAMED SPONGE PUDDING RECIPES - BBC FOOD
From bbc.co.uk
QUICK AND EASY STEAMED CAKE - OKAWARI SHITENE COOKING
From okawarishitenecooking.com
STEAMED CHINESE SPONGE CAKE - CHOY'S KITCHEN ADVENTURES
From choyskitchenadventures.com
10 BEST SIMPLE SPONGE CAKE RECIPES | YUMMLY
From yummly.com
CHINESE STEAMED SPONGE CAKE (MA LAI GAO - FOODELICACY
From foodelicacy.com
STEAM CAKE RECIPE | EGGLESS STEAMED SPONGE CHOCOLATE CAKE
From hebbarskitchen.com
STEAMED SPONGE CAKE - RECIPE | CRAFT PASSION RECIPE
From craftpassion.com
STEAMED SPONGE RECIPES - THERESCIPES.INFO
From therecipes.info
STEAMED CAKE (MUSHI-PAN) 蒸しパン • JUST ONE COOKBOOK
From justonecookbook.com
STEAMED PUDDING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST STEAMED SPONGE CAKE RECIPES | YUMMLY
From yummly.co.uk
BEST CHINESE FOOD RECIPES: EASY STEAMED SPONGE CAKE
From chinesefoodrecipesbook.blogspot.com
17 STEAMED RECIPES WE LOVE - INSANELY GOOD
From insanelygoodrecipes.com
CAKE WITH STEAMED - 51 RECIPES - PETITCHEF
From en.petitchef.com
STEAMED CAKE (OLD FASHIONED DIM SUM) | CHRISTINE'S RECIPES: EASY ...
From en.christinesrecipes.com
STEAMED SPONGE CAKE RECIPE | PANLASANG PINOY RECIPES™
From panlasangpinoyrecipes.com
IFOOD.TV
OSMANTHUS SESAME SPONGE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STEAMED SPONGE CAKE - PINTEREST
From pinterest.ca
CHINESE SPONGE CAKE RECIPE STEAMED RECIPES ALL YOU NEED IS …
From stevehacks.com
THE BEST CHINESE SPONGE CAKE RECIPE BAKED
From therectangular.com
CHINESE STEAMED SPONGE CAKE (JI DAN GAO) - CHINESE GRANDMA
From chinesegrandma.com
13 BEST STEAMED RECIPES | EASY STEAMED RECIPES - NDTV FOOD
From food.ndtv.com
HOMEMADE STEAMED SPONGE CAKE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
RECIPE: CHINESE STEAMED SPONGE CAKE - FOOD NEWS
From foodnewsnews.com
STEAMED CHOCOLATE SPONGE CAKE RECIPE | STEAMED CHOCOLATE …
From pinterest.com
STEAMED CHINESE SPONGE CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
#30-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #desserts #asian #chinese #easy #steam #cakes #dietary #low-sodium #low-in-something #equipment #small-appliance #mixer #technique
You'll also love