HOW TO MAKE FLUFFY STEAMED CAKE RECIPES

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CHINESE STEAMED CAKE RECIPE | ALLRECIPES



Chinese Steamed Cake Recipe | Allrecipes image

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.

Provided by Kevin Ryan

Categories     World Cuisine    Asian    Chinese

Yield 1 9-inch square cake

Number Of Ingredients 7

6 eggs
1?¼ cups white sugar
2?½ tablespoons water
1?½ cups cake flour
½ teaspoon baking powder
1?½ teaspoons almond extract
¼ cup confectioners' sugar for dusting

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.

Nutrition Facts : Calories 193 calories, CarbohydrateContent 37.6 g, CholesterolContent 93 mg, FatContent 2.7 g, FiberContent 0.3 g, ProteinContent 4.6 g, SaturatedFatContent 0.8 g, SodiumContent 55.8 mg, SugarContent 23.6 g

FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY



Fluffy Jiggly Japanese Cheesecake Recipe by Tasty image

Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.

Provided by Alvin Zhou

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield 6 servings

Number Of Ingredients 11

7 tablespoons butter
4 oz cream cheese
½ cup milk
8 eggs, yolk
¼ cup flour
¼ cup cornstarch
13 large egg whites
? cup granulated sugar
hot water, for baking
powdered sugar, for serving
1 pt Strawberries, for serving

Steps:

  • Preheat the oven to 320°F (160°C).
  • In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
  • In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
  • Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
  • In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
  • Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
  • Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
  • Pour the batter into the pan and shake to release any large air bubbles.
  • Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
  • Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
  • Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
  • Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
  • Enjoy!

Nutrition Facts : Calories 659 calories, CarbohydrateContent 40 grams, FatContent 41 grams, FiberContent 1 gram, ProteinContent 30 grams, SugarContent 28 grams

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