Steamed cake

Overview

Steamed cakes are moist, soft and sweet, not greasy and not irritating. They are especially suitable for the elderly and children. They are delicious as breakfast or snacks. I steam them every three to five times at home, and the elderly and children love to eat them.

Tags

• dessert
• afternoon tea
• cake mix
• egg
• olive blend oil
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and steam the cake yourself. It is made with real ingredients, without any additives, and you can eat it with confidence.

   

2. 2 Take two oil-free and water-free basins and separate the 3 egg whites and yolks.

   

3. 3 Add 20g milk, 15g olive blended oil, and 10g white sugar to the egg yolks, stir evenly, and stir thoroughly until emulsified.

   

4. 4 Sift in the cake flour and mix evenly. Remember to mix and not stir. Do not stir in circles.

   

5. 5 Add salt to the egg whites and beat with lemon juice. Add the remaining 20g of sugar in three batches and beat until there are two small sharp corners that do not fall when you lift the electric beater.

   

6. 6 Add the whipped meringue to the egg yolk liquid in three batches and mix evenly in a zigzag pattern. While cutting and mixing the cake liquid, add an appropriate amount of water to the steamer and boil the water over high heat.

   

7. 7 Brush a 6-inch removable base cake mold with a thin layer of oil, pour the mixed batter into the mold, shake it lightly, or use a toothpick to scratch the cake batter back and forth a few times to remove large air bubbles. Wrap the mold in plastic wrap, use toothpicks to poke a few small holes for ventilation, pour water into the steamer, and steam over high heat for 40 minutes.

   

8. 8 When the time is up, turn off the heat, open the lid and take out the pan immediately. The cake will be steamed.

   

9. 9 Peel off the plastic wrap, turn upside down on a plate, and unmold after cooling.