Friday, February 24, 2012

Steamed Custard Sponge Cake


I wanted to create a recipe for steamed custard sponge cake.  This was my second trials.  I used a different recipe for the first attempt and for some reason the bottom half of the steamed cake was slightly hard, even though it rises beautifully.  So, I played around with this second recipe and added oil into my steamed sponge cake.  It didn't raise as high because my bamboo steamer was too big, I used a 12-inch bamboo steamer.  This recipe is okay but I wanted to try it with separating egg yolk and egg white (like a chiffon cake method) and compare the result.  And of course use a smaller pan!  This cake was soft but after the second day, it was still soft but had a slightly dry texture.


The steamed custard sponge cake from the bamboo steamer had nice top, even though I didn't cover it with a cheese cloth.  The first one I steamed using my electric steamer had bubbles top because the water condensation from the steamer kept dropping onto the cake.




Ingredients:

(A)
  • 1 1/4 cup self raising flour
  • 1/4 cup custard powder
  • 1/4 tsp. baking soda

(B)
  • 3 large eggs
  • 2/3 cup brown sugar (I used light, but it doesn't matter, just use what you have)
  • 1 tsp. pure vanilla extract

(C)
  • 1/4 cup + 1/8 cup canola oil


Method:

1.  Sift (A) in a bowl, set aside.

2.  In a large mixing bowl, add in (B), beat with an electric beater until thick and double/triple in size.

3.  Alternating adding flour and oil and stir with a spatula until combine.

4.  Pour into parchment lined bamboo steamer, cover and steam on your wok for 20-30 minutes.  Depending on the size of your bamboo steamer.

Note:  If you don't have a bamboo steamer, you can use a round cake pan and steam it using your wok.  Cover with a wok lid.

12 comments:

Belinda @zomppa said...

This is one of my favorites cakes! It was the first thing I learned to "bake."

Stephanie {Clockwork Lemon} said...

I've never made a steamed cake before. It seems like developing a recipe for it is pretty tricky! Looks tasty in your photos

Nava.K said...

I have been looking for this recipe but somehow have failed in finding one. We have this ready made selling out there but nothing beats the home version and looking so yum as you have shared.

WokandSpoon said...

Hmm. Condensation dropping from steamer onto cake - that explains why my serimuka is always full of bubbles! I need to practise more steam recipes.

Shu Han said...

ooh so there IS a difference using the traditional bamboo steamer. hmmm I need to keep this in mind when I next steam things and they turn out 'pockmarked'.

daphne said...

U r good at experimenting!!! It looks light and easy to eat. I bet your girls will love it.

Sonia (Nasi Lemak Lover) said...

Nice creation! Look spongy and good.

Little Corner of Mine said...

Thanks for all your comments. :) Yes Shu Han, there is a difference!

Food For Tots said...

So spongy and soft!! It goes well with a cup of kopi-o! My favourite childhood teatime snack. ;)

noobcook said...

good idea to steam it in a bamboo steamer. looks good!

tigerfish said...

Looks like you are having fun experimenting! That's what makes a perfect sponge cake.

Mochachocolata Rita said...

Yes! Electric steamer is somehow annoying in terms of dropping water from the lid. Aiyaaa