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Steamy Solution to Low-Fat Cake-Making

In Chinese, Recipes on May 28, 2010 at 11:24 pm

My recent interest in steaming has escalated into a full-blown obsession with steamed cakes.

Yes, steamed cakes! Soft fluffy and moist sponge cakes in 30min or less! …no more long lists of ingredients, nor lengthy energy-consuming pre-heating of oven, nor even a need for sticks of buttery unhealthiness to keep the cake moist… not even a messy cleaning aftermath. It saves time, it saves energy, it saves money — absolutely PERFECT for a busy and poor student who craves a sweet treat.

Steaming cake eradicates the problem of tough chewy textures that often plague low fat / fat-free baking. With a little help from baking powder and whisked eggs, cooking the cake in the moist heat of the steamer results in a quick rise and quick set of the sponge cake due to the more effective heat transfer via steam. At the same time, the steam keeps the cake from drying out as it would during oven-baking. This gives the cake a nice open texture with good moisture retention without having to add a whole lot of empty calories to prevent the flour proteins from forming tight gluten networks that result in a tough final product.

I hereby declare the end of my struggles with fat-replacement in baked muffins and cakes.

Just steam ’em!

Steamed Egg Cake Recipe adapted from HappyHomeMaker

  • 3 eggs
  • 150g sugar (I used half brown half white)
  • 100g flour
  • 1/2 tsp baking powder
  • Optional: Raisins / Vanilla essence / Almond essence / Ground cinnamon
  1. Heat up the water in your steamer.
  2. Separate the egg whites from the yolks and whisk the whites adding sugar halfway until stiff peaks form. (Alternatively, beating the whole eggs till foamy will work too, but takes longer.)
  3. Mix in the yolks and fold in flour and baking powder.
  4. Add in 1 tsp of essence and a large handful of raisins at the end if you’d like.
  5. Pour batter into a dish and steam for ~20min in the heated steamer. (Mine: 20cm diameter cake, ~4cm height)

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  1. use cake flour or self raising flour or what flour?

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