Skip to main content

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'.

Labels:

Comments

  1. ZoeJuly 11, 2011 at 7:57 AM

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

    ReplyDelete
  2. yummylittlecooksJuly 11, 2011 at 9:31 AM

    erm....very healthy too!

    ReplyDelete
  3. ann lowJuly 11, 2011 at 9:48 AM

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

    ReplyDelete
  4. busygranJuly 11, 2011 at 12:38 PM

    This is my kind of cake - healthy and good!

    ReplyDelete
  5. Sokehah cheahJuly 11, 2011 at 5:11 PM

    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
  6. penny aka jeroxieJuly 11, 2011 at 7:56 PM

    I need that with a teh please!

    ReplyDelete
  7. lenaJuly 11, 2011 at 11:01 PM

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

    ReplyDelete
  8. chow and chatterJuly 12, 2011 at 4:51 AM

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

    ReplyDelete
  9. tigerfishJuly 12, 2011 at 9:54 AM

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

    ReplyDelete
  10. Sonia ~ Nasi Lemak LoverJuly 12, 2011 at 6:35 PM

    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
  11. Sokehah cheahJuly 12, 2011 at 10:16 PM

    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
  12. Angie's RecipesJuly 17, 2011 at 2:21 AM

    I would and could have easily finished the whole cake!

    ReplyDelete
  13. Sokehah cheahJuly 17, 2011 at 10:44 PM

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

    ReplyDelete
  14. shazJuly 31, 2011 at 7:56 PM

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

    ReplyDelete
  15. shazJuly 31, 2011 at 7:57 PM

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

    ReplyDelete
  16. Sokehah cheahAugust 1, 2011 at 12:00 AM

    Shaz
    You're most welcome my dear!

    ReplyDelete
  17. Sarah's Daddy and MommyNovember 25, 2011 at 10:00 AM

    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
  18. Sokehah cheahNovember 25, 2011 at 6:44 PM

    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
  19. Sarah's Daddy and MommyNovember 30, 2011 at 12:20 AM

    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
  20. Sokehah cheahNovember 30, 2011 at 9:47 PM

    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
  21. Sarah's Daddy and MommyDecember 6, 2011 at 12:24 AM

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

    Thanks alot.

    ReplyDelete
  22. Sokehah cheahDecember 6, 2011 at 9:52 AM

    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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more