Steamed Chiffon Cake | Steam Cake | Steamed Sponge Cake | Chinese Steamed Cake| Bake and Toss

Today I'm sharing with you a simple and no fail steamed Chiffon Cake recipe. For those of you who do not have an oven and always wanted to bake a chiffon cake, this is a must try recipe. Have you been troubled by steamed sponge cakes collapsing? I would like to share with you a little steaming tip that I got after countless failures. Without baking powder or baking soda, you can get an almost perfect steamed sponge cake. This cake is made using the separated eggs method. The cake has a delicate texture, a soft and fluffy.
Do give this recipe a try. I promise you will love it and please let me know how it turned out to be as comments below. I love to hear from you all :)
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Super Easy Steam Cake Recipe
6" Cake mold :
Ingredients:
60g Cake Flour
3 Eggs yolks
15ml Vegetable oil
45ml Milk
1 tsp vanilla essence
Meringue:
3 Egg whites
50g Sugar
1/2 tsp Vineger / Lemon juice
Steam on medium heat for 50 minutes.
8" Cake mold :
Ingredients:
100g Cake Flour
5 Eggs yolks
20ml Vegetable oil
80ml Milk
2 tsp vanilla essence
Meringue:
5 Egg whites
90g Sugar
1 tsp Vineger / Lemon juice
Steam on medium heat for 70 minutes.
Tips and Tricks:
To steam a soft and fluffy cake, you must pay attention to the following points:
1. To steam a cake that does not collapse, the little secret is on the lid! When you are using a normal cooking pot for steaming, the lid won't have a hole to release excess steam. In such a case, as long as the lid of the pot is slightly slanted and a very small gap is left, the excess water vapor in the pot can be released, and the water vapor on the lid can also flow into the bottom of the pot diagonally. In this way, the cake will not absorb too much water vapor and become heavy. I tried many ways and finally found that it is the most effective and easiest way to just leave the lid on the pot so that the excess water vapor can be released. If you are using a steamer pot, the lid is designed with holes on either ends, this will allow excess water vapors to release and you need not slant the lid.
2. Although steaming with high heat can shorten the time, but it expands quickly and also shrinks quickly. Steaming on medium heat gives a more delicate texture to the cake, but it takes too long. If it is not handled well, it will not be cooked, and it will taste powdery. After steaming, turn off the heat and simmer for 5 minutes. Let the temperature in the pot drop slightly before opening it. This will prevent the cake from collapsing suddenly when encountering cold air.
3. Another point is the preheating of the steamer. We need to add water to preheat the steamer before placing the batter. Once the water boils and releases lots of steam, the pot is ready to steam the cake.
4. The fluffiness and how high the chiffon cakes rises lie on the fact how well the meringue was beaten. The meringue should have stiff peaks and also do not over mix the cake batter as it will deflate the meringue.
5. Line only the bottom of the cake tin with parchment paper. This will prevent the cake base from getting wet at we steam. Also it will easily release the cake once baked. However do not line or grease inside the cake ring as chiffon cake needs to stick to the cake tin to rise.
6. Use only aluminum cake tin to bake chiffon cakes and not non stick or silicone molds, as this will not allow the cake to stick to the mold to rise.
7. Do not poke holes on top of the foil as it's unnecessary. This is usually done to release excess steam from within the cake. Slanting the pot lid is more than enough to release excess water vapors. If you poke holes chances are tiny steam droplets falling into the cake and making it lightly wet.
Check out my other chiffon cake recipes here:
Baked Vanilla Chiffon Cake: • Soft Vanilla Chiffon C...
Chocolate Chiffon Cake : • No Fail Chocolate Chif...
Red Velvet Chiffon Cake : • How To Make Red Velvet...
Carrot Chiffon Cake : • Carrot Chiffon Cake | ...
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[@JJJ-nq5ik]

Glad I have a good steamer and don't have to go through these elaborate measures....