Skip to main content
logo
Food Advertising by

Steamed sponge cake ~ Take 2


I made this using the same recipe as my previous post of  'Steamed sponge cake' but this time added in black sesame seeds to lend an extra flavour.  I was very pleased with the result as the cake was soft, not too sweet and tasted good with a slight sweet aroma of sesame.  I can never resist steamed sponge cake as it's light, oil free and the best part is that I can have more without much hesitation!












Relax and enjoy with a cup of piping hot 'Kopi-0'  .................

Ingredients
  • 4 eggs
  • 1 egg white
  • 4 oz sugar
  • 4 oz superfine flour
  • 2  tsp black sesame seeds + a bit extra to sprinkle
  • 1/2  tsp baking powder
Method
  1. Lightly pound the black sesame seeds and set aside.
  2. Sift the flour with the baking powder, set aside.
  3. Whisk eggs, egg white and pounded sesame seeds with sugar till thick and creamy.  (When whisk is lifted up, a ribbon of batter will form before disappearing, then the eggs are ready).
  4. Gently fold in the sifted flour with a hand whisk in 3 batches.  Mix till well incorporated but not too long.
  5. Pour batter into a prepared paper lined 8 inch cake tin and sprinkle some black sesame seeds on top.
  6. Lightly tap out the air bubbles on the surface.
  7. Steam cake immediately under rapidly boiling water for 30 to 35 mins.
  8. When opening the cover of the steamer, be quick and make sure that no condensed water will drip onto the cake.
  9. Test with a skewer till it comes out clean.
  10. Remove and let cake sit in the pan for about 5 mins.
  11. Unmould, and let cake cool completely on a wire rack.
  12. When cold, cut the cake with a serrated knife before serving.

Other recipes of Steamed sponge cakes :

Kai Tan Koh (Steamed sponge cake) @  Test with Skewer
Steam sponge cake  @  My Kitchen Snippets

Also I'm submitting this  entry to  Muhibbah Malaysian Monday.  Do check it out   'Here'.

Comments

  1. I can see the fluffiness of the cake from your pictures. I like guilt-free food too and this is fantastic!

    ReplyDelete
  2. Mmm...this steamed sponges cake looks white and soft like cotton. I want to join you for coffee too :)

    ReplyDelete
  3. This is my kind of cake - healthy and good!

    ReplyDelete
  4. Zoe
    Thank you. You can indulge in as many pieces as you wish.

    Yummylittlecooks
    Yes, virtually oil free

    Ann
    You're most welcome, have a cuppa of Ipoh white coffee!

    ReplyDelete
  5. soft and spongy! Your black sesame version sounds good to me!

    ReplyDelete
  6. want to put my hand in and squeeze it looks so good

    ReplyDelete
  7. This just reminded me of kueh tu-tu...I don't know why. Maybe due to the pure-white of the cake.

    ReplyDelete
  8. indeed it look very soft and sponge, i have so long did not steam sponge cake for my kids, i have to give it a try soon.

    ReplyDelete
  9. penny
    Think it'll go down well with teh tarik too!

    lena
    Yup, like the black sesame aroma.

    Rebecca
    Ha, ha, it's soft.

    tigerfish
    Kueh tu-tu? Haven't heard of it before. Perhaps you can tell me more about it.

    Sonia
    Perhaps you should give it a shot too!

    ReplyDelete
  10. I would and could have easily finished the whole cake!

    ReplyDelete
  11. Angie
    I can also finish the whole cake too as it's light and oil-free!

    ReplyDelete
  12. So light and fluffy! I must try this, love the addition of the black sesame. Thank you for another great MM post dear :)

    ReplyDelete
  13. PS - I only just noticed! Thank you for the shout-out also, very kind :)

    ReplyDelete
  14. Hi Good day to you.
    Thanks for posting this delicious and healthy recipe, I will give a try by next week.

    But I wonder what type of flour I can use to substitute Superfine Flour?
    I have google search about it, is it make by a combination of all purpose flour and corn starch?

    Thanks!

    ReplyDelete
  15. Sarah's Daddy and Mommy
    Thanks for dropping by. Superfine flour is flour that's extra fine used for chiffon,sponge cakes. It's also referred to as cake flour. Basically it's just plain flour,if you can't find superfine or cake flour, just use plain flour and sift it twice. Hope this helps!

    ReplyDelete
  16. Hi is me again. Thank you so much for your reply.
    I managed to get the Superfine flour, but can I use white sesame in this recipe?

    I do not have hand whisk. Can spatula or fork can mix the flour well?
    Is it mix the flour till it dissolve?

    Thanks again!

    ReplyDelete
  17. Sarah's Daddy and Mommy
    White sesame seeds won't be able to give you a contrasting effect. After whisking the eggs and sugar with an electric beater, fold in the flour with a balloon/hand whisk, but then I suppose you can fold in flour with a spatula and mix in thoroughly. Just mix lightly till no traces of flour is seen but not to overdo it. Getting a balloon/hand whisk is a good investment. It's really very useful.

    ReplyDelete
  18. Hi, I have tried the recipe and it turned out well.
    Me and my family loves it.

    Thanks alot.

    ReplyDelete
  19. Sarah's Daddy and Mommy
    So glad that you managed to try it out and liked it.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coconut Lemon Muffins ~ 椰子柠檬玛芬

These muffins with a tropical flavour of lemon and coconut are very soft and moist.  They stay fresh till the next day, kept in a container.






Coconut Lemon Muffins  ~椰子柠檬玛芬 
Ingredients
210 gm plain flour80 gm caster sugar1 cup plain yoghurt1 'L' egg1/3 cup vegetable oil1 tsp baking powder3/4 tsp bicarbonate of soda1/4 tsp salt1 Tbsp lime juice25 gm dessicated coconutRaw sugar to sprinkle on top (optional)Method Sift the flour with baking powder, bicarbonate of soda, salt, whisk in the sugar.Beat yoghurt, egg, oil and lime juice till smooth.  Stir this into the dry ingredients just till moistened.Fold in the dessicated coconut.Using an ice cream scoop, fill up paper lined muffin pan 2/3 full.  Sprinkle on some raw sugar.Bake in a preheated oven @ 200deg.C for 18 to 22 mins. till golden brown.  Test with a skewer till it comes out clean.Serve warm or cool to room  temperature.Yield :  10 muffins.

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chicken Floss Swiss Roll ~ 鸡肉松蛋糕卷

This is a savoury swiss roll filled with peanut butter and chicken floss.  The airy and light sponge is delicious with this combination and it can be enjoyed for breakfast, as a snack at any time of the day.






Chicken Floss Swiss Roll  ~  鸡肉松蛋糕卷

Ingredients 
(A)  4 'L' egg yolks
       30 gm caster sugar
       30 ml vegetable oil
       30 ml milk
       50 gm plain flour   )  sifted
       20 gm rice flour     )

(B)  4 'L' egg whites
       40 gm caster sugar
       1 tsp lemon/lime juice or vinegar

(C)  Chicken floss and peanut butter for filling

Method

Line a 10 x 10 inch square pan with parchment paper.Whisk egg yolks, sugar, oil and milk till well incorporated.  Fold in sifted plain and rice flour.  Mix well.In a clean bowl, whisk egg whites with lemon juice or vinegar, add in sugar in batches and beat till stiff peaks but not dry.Fold in 1/2 meringue into the egg yolk mixture, mix well.  Gently pour this into the balance meringue and mix well but not to overmix as th…