Best 4 Steamed Sponge Cake Recipes
Indulge in the Timeless Charm of Steamed Sponge Cake: A Culinary Journey of Lightness and Simplicity
Prepare to embark on a culinary adventure as we delve into the world of steamed sponge cake, a classic dessert that has captured hearts for generations. Originating from East Asia, this delicate and airy treat has become a beloved staple in many cultures worldwide. With its soft and fluffy texture, mild sweetness, and versatility, steamed sponge cake has earned its place as a timeless favorite.
In this comprehensive guide, we will unveil the secrets to creating the perfect steamed sponge cake. From gathering the essential ingredients to mastering the delicate art of steaming, we'll take you through every step of the process. We'll explore different variations of this classic recipe, including gluten-free, vegan, and even savory options, ensuring that everyone can enjoy this delightful treat.
Whether you prefer a traditional Japanese castella cake, a fluffy Korean soboro cake, or a rich and decadent chocolate steamed sponge cake, we have curated a collection of recipes that cater to every taste and dietary preference. Get ready to tantalize your taste buds and impress your loved ones with the exquisite flavors and textures of steamed sponge cake.
CHINESE SPONGE CAKE (BAKED, NOT STEAMED)
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Provided by Mama_Cito95
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water and dissolve sugar. Let cool.
- Mix yolk into sugar water.
- Slowly add flour into the mixture.
- Blend in oil and extract.
- In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
- Fold batter from above into egg whites.
- Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
- Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
- Turn cake upside down and let cool.
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
MA LAI GO (STEAMED CHINESE SPONGE CAKE)
Steps:
- Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.
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
Tips:
- Ensure all ingredients are at room temperature before starting the recipe. This helps them combine smoothly and evenly.
- Use a digital kitchen scale to measure ingredients accurately. This is especially important for baking, where precise measurements are crucial.
- Prepare all the necessary equipment and ingredients before starting to bake. This will help you stay organized and avoid scrambling.
- Preheat the oven to the correct temperature before baking. This ensures that the cake bakes evenly and properly.
- Grease and flour the baking tin thoroughly to prevent the cake from sticking.
- Do not overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake for the specified time or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting or serving. This helps the cake set properly and makes it easier to handle.
Conclusion:
Steamed sponge cake is a classic and versatile treat that can be enjoyed on its own or dressed up with frosting, fillings, and decorations. Whether you're a seasoned baker or just starting out, this recipe provides a simple and straightforward guide to creating a delicious and fluffy steamed sponge cake. With a few simple tips and tricks, you can easily master this recipe and impress your friends and family with your baking skills.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
