Steam sponge cake

Cake is a food that everyone can love. It is one of the most famous desserts worldwide, and can be transformed into anything the imagination can dream of.

I believe steamed sponge cake has a lower energy consumption as compare to baking it in an oven. Steam the cake at low heat to get a flat-top cake, and minimize the cake shrinkage while cooling down. This recipe also omits the use of baking powder in leavening the cake - just count on the air trapped in the meringue. Video of the steamed milk cake 👇 Ingredients All ingredients in room temperature Using 57 to 59g eggs {A} 2 egg whites Pinch of low sodium salt 20g fine sugar 20g raw…

Chinese steamed egg cake 178g eggs (about 3 large eggs), beaten 178g sugar 152g cake flour, sifted twice 43g vegetable oil 1. In the bowl of a stand mixer attached to a whisk, on high speed, beat the eggs and sugar together. When ready, the mixture will be light and more than double its size,…

I am always looking for something to make with the sourdough discard that I have. I have been experimenting with using it for a traditional steamed cake called "Ma Lai Kou or Ma Lai Gao". This recipe was derived from my Ma Lai Gao recipe that was shared last year. This is my fourth attempt at a sourdough version and I happy the result and I am ready to share this recipe. The texture of this Sourdough Ma Lai Gao is fluffy, spongy, chewy and not so sweet. There is no tangy taste too. I guess…

Chinese Steamed Sponge Cake - Feed Grump

A traditional Chinese ji dan gao or known as kueh neng ko recipe from my grandmother made with only four ingredients and without any oil or butter. The cake is usually characterized by a smiling top and its gu zao wei (old-style aroma).

I remember when I was a kid, Ji Dan Gao (literally "egg cake") is the only CAKE that I knew of. It is actually a steamed sponge ...

Chinese sponge cake is an egg-based cake that is very fluffy and light. This sweet dessert has a light-as-air texture and is slightly spongy.