Chinese Steamed Cake Recipe
Add a photo
1 of 5 Photos

Chinese Steamed Cake

By: Kevin Ryan  
"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."

Rating: This weblink has been rated 44 times with an average star rating of 4.0 Read Reviews (38)

Rate/Review | 2,116 people have saved this

 

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 9 inch square cake
 

Ingredients

  • 6 eggs
  • 1 1/4 cups white sugar
  • 2 1/2 tablespoons water
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons almond extract
  • 1/4 cup confectioners' sugar for dusting

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 194 | Total Fat: 2.6g | Cholesterol: 106mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by IRIOSE 
This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by lily 
Some one please help! I want to know what is "cake flour"? Does this mean self-raising flour... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2006 by EBONY3 
This was my first attempt at making a steamed cake. I altered the recipe a little and it came... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2007 by always_hungry 
The cake was beyond my expectations =) It is similar to a Filipino sponge cake called "mamon".... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by SUWONG 
I split the batch in which I steamed half of them and baked the other half using a muffin pan.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by REALMOM2 
Cake can be steamed in a wok without a "steamer". Place 4 pairs of chopsticks in wok and fill... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by CORNYPUFF 
This cake was really soft and spongy, and would be really suitable to split in half and top... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2005 by Masalili 
I made this cake and it turned out rather dry and heavy. Not at all a reasonably light and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2005 by H-L Cheung 
I've originally wanted to bake another kind of cake that's also found in Chinese bakeries, so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Chefbaker1505 
It tastes almost like the one's one the asian stores. It makes a good amount for a lot of guests. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?