Wednesday, 28 November 2012

Steamed Cake - Mini Vanilla Cakes

Having been invited by Miss B of Everybody Eats Well in Flanders to enter the Aspiring Bakers Steaming Hot Cakes Event, I have been thinking of what to make.  I've never attempted a steamed cake before and am assuming most cake recipes work whether you bake or steam?  Although cooking times may vary I'd imagine.

Recently, I've been baking biscuits or baking Madeleines and even bread or buns.  I had Kenwood Mixer out today so I thought I would whip up some Madeleines for my son - he loves his "Boat Cakes".  My Madeleine mould would not fit in my largest pot/wok so I decided to use silicone cake cases & steam them in a bamboo steamer over a wok.

I wondered if they'd be like Chinese Steamed Sponge: Ma-Lai Goh 馬來糕 but it is not nice, bubbly and fluffy like one.  I tink the Madeleine recipe is too dense for that kind of texture - too much flour.  Anyway, it has a nice flavour all the same and makes you think you are eating something healthy! (?!!)

Recipe is as pretty much similar to how I made Madeleines before.
Airy, but lacking big bubbles

Mini Steamed Vanilla Cakes

3 free range eggs
100g caster sugar
200g plain flour
10g baking powder
1 teaspoon Vanilla Extract
20g honey (I used a set honey but otherwise a runny one will be fine)
60ml milk
200g butter (melted, cooled)

Whisk the eggs and sugar in a large bowl until pale and thickened.

Add the milk and honey to the melted butter and mix.

Pour the melted butter mix into the egg batter but down side of bowl.  Be delicate with the whipped egg and air mixture! Add vanilla.

Sift in half the flour and baking powder and fold gently.  Sift in remaining flour and baking powder and fold.

Place a tablespoon of mixture into a small silicone cupcase.  Place the cases into a bamboo steamer and replace the steamer lid.  I used to lid to prevent condensation droplets making the cake tops soggy.  Steam over medium heat f or 15 minutes.

I am submitting this post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders.  Link HERE 


  1. Your steamed cakes look good! No worries about not getting it right the first time you steam. You just need to tweak your recipe a bit to get it right the next time. :)
    Steamed cakes usually contain baking soda, in addition to baking powder, some recipes even use ovalette (or what they called emulsifier) to make it soft and fluffy. ;p

    1. Thank you Miss B!
      I did have a different cake in mind to steam for the steamed cake but not got round to making it!