Steaming is not the popular method to make cakes in Australia. I have made cakes using different methods such as oven, steamer, frying pan and rice cooker, and I can say that the steamer makes the softest and moistest cakes. Today, to make this cake, I used a pot and a flat steamer rack, which I bought from a Daiso shop for A$2.80.
18cm OR smaller Round Tin
1/2 cup Milk
1/4 cup Condensed Milk *optional
*Note: Condensed Milk can be replaced with 50g melted White Chocolate, but it is also optional
30g Butter *OR 2 tablespoons Vegetable Oil
1/4 cup Sugar
1/2 teaspoon Vanilla Extract
2 Eggs *room temperature
1 cup Self-Raising Flour
1 tablespoon Matcha Powder
- 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 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 Matcha Powder, and mix well until smooth.
- 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, though it’s still soft and tasty when cold.