Best Chinese Steamed Sponge Cake Perfect For Strawberry Shortcake Recipes

CHINESE STEAMED CAKE

Steps:

• 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.
• 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.
• 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.
• 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.

EASY STEAMED SPONGE CAKE

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.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

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.

MA LAI KOE (CHINESE STEAMED SPONGE CAKE)

Steps:

• Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
• Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
• Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
• Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.