The steamed cake is one of the easiest ways of making dessert. It requires only 4 simple ingredients:egg, flour, sugar and oil. Yes, you hear it right. No baking powder is needed! And instead of using the oven, it is cooked by steaming, which is a great way to take good control of the cake, preventing it from burnt. Even an infrequent baker (like me) can easily make fluffy cakes using this recipe!
SOME EXAMPLE OF POPULAR CHINESE STEAMED CAKES
Steamed cake is considered a dated oriental method of making cake. Even though these days we have access to countless modern/ wester recipes for cakes and pastries, you still find the steamed cake popular among the Chinese communities.
On the Dim Sum cart in a Canton style restaurant/ cafe, some steamed cakes have even gained their fame and have become internationally popular. For example: Ma Lai Gao, the Cantonese sponge cake; Fa Gao, also named Chinese prosperity cake, the steamed cupcake style pastry with cracks on top; Nian Gao, the steamed glutinous rice cake, which is also known the cake of Capodanno Cinese!
GREEN TEAM FLAVORED STEAMED CAKE
The green tea scent helps to balance out the sweetness. Since I always look for the not-too-sweet dessert, especially to recharge myself in the afternoon, I find this matcha flavored steamed cake a perfect snack.
I’ve got my pack of Matcha from 8TTO Market, an online supermarket which offers a vast collection of Asian groceries. Check out their online shop and use my code CINAINTAVOLA for a 10% discount on any item you purchase!
MATCHA FLAVORED STEAMED CAKE (抹茶味蒸蛋糕)Course: SNACKCuisine: ChineseDifficulty: Low
The steamed cake is one of the easiest ways of making dessert. It requires only 4 simple ingredients:egg, flour, sugar and oil. Yes, you hear it right. No baking powder is needed! No oven neither since it is cooked by steaming.
Matcha powder: 1 tsp (3-5g)
Cake flour: 80g
Sunflower oil (or corn oil): 1 tbsp
- Break 4 eggs in a big bowl. Beat the eggs using an electric blender on high speed for 5 minutes.
- During the beating process, add in 60g sugar into the egg in two times. The beaten egg should have a foamy and light texture.
- Sift 80g flour and 1 tsp matcha powder into the beaten egg in two times. Each time after sifting, mix well the ingredients inside the bowl.
- At the end add 1 tbsp of oil and mix everything well.
- Pour the cake batter into a 20-24cm diameter steamer, which is coated by parchment paper at the bottom.
- Bring a pot of water to boiling. Put the steamer on top and steam for 15 minutes.
- Turn off the fire and wait for 3 minutes before take out the cake from the steamer.
This cake is also a great substitution to the ladyfinger biscuits to make the Tiramisù al tè matcha! Check out my Matcha Tiramisù recipe on 8TTO Market blog and have fun making some Tiramisù with an Asian twist.