Chinese Steamed Cake

Chinese Steamed Cake

44

"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."

Ingredients

{{adjustedServings}} servings 193 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

44
  1. 52 Ratings

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Some one please help! I want to know what is "cake flour"? Does this mean self-raising flour or plain flour? I used plain flour (the type with reduced wheat protein)which is not self-raising ...

This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanil...

This was my first attempt at making a steamed cake. I altered the recipe a little and it came out perfect. It tasted great and had a moist, spongy texture. My daughter even commented about how i...