If you have never made cakes with a steamer, you should try it once. Steaming method makes the softest and moistest cakes. You don’t have a steamer? Today, I used a pot and a rack to make this cake. This recipe is based on my ‘Steamed Matcha Cake’. You can make a large one or 4-6 small ones.
18cm OR smaller Round Tin
1/2 cup Milk
1/4 cup Condensed Milk *optional
30g Butter *OR 2 tablespoons Vegetable Oil
1/4 cup Sugar
1 pinch Salt
1/2 teaspoon Vanilla Extract
2 Eggs *room temperature
1 cup Self-Raising Flour
3 tablespoons Cocoa Powder
1/2 cup Chopped Dark Chocolate OR Chocolate Chips
*Note: Sultanas, Raisins, Nuts are also good additions
- Line the base and sides of a cake tin with baking paper. *Note: You can use a Bamboo Steamer if you have one. Use a large sheet of baking paper to line.
- *Note: You can make 4 to 6 small cakes using ramekins or mugs.
- Place Milk, Condensed Milk and Butter in a heat-proof bowl and microwave for 30 to 60 seconds or until Butter melts. *Note: You can do this process using a saucepan.
- Add Sugar, Salt and Vanilla Extract, and mix well with a whisk. Beat in Eggs, one at a time, and mix well. Sift in Self-Raising Flour and Cocoa Powder, and mix well until smooth. Add chopped Chocolate and other additional ingredients, and combine.
- Heat the steamer with enough water to steam for 30 minutes. *Note: Today I used a pot and a flat steamer rack.
- Pour the cake mixture into the prepared cake tin, carefully place the tin into the steamer, cover with lid and cook for 30 minutes OR until cooked through. *Note: I recommend to wrap the lid with tea towel or large cloth, so that water won’t drip onto the cake.
- Enjoy the cake warm or cold.
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