Chinese Steamed Cake / Traditional Chinese Steamed Cake Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps to create a light, airy texture when beaten with eggs.

Cake flour: A finely milled flour that gives the cake its delicate crumb.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Water: Adds moisture to the batter, ensuring a soft and tender cake.

When beating the eggs and sugar together, make sure to do so until the mixture becomes light and fluffy. This step is crucial for incorporating air into the batter, which will help the cake rise properly when steamed. Use a hand mixer or a stand mixer on medium-high speed for best results.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes to thicken. This works well as a binding agent in baking.

• large eggs - Substitute with applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a slight sweetness to the cake.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds a unique flavor and moisture to the cake.

• sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. Maple syrup provides a rich, distinct flavor.

• sifted cake flour - Substitute with all-purpose flour: Use 1 cup of all-purpose flour minus 2 tablespoons, then add 2 tablespoons of cornstarch. Sift together to mimic the texture of cake flour.

• sifted cake flour - Substitute with pastry flour: Use an equal amount of pastry flour. It has a similar protein content and will yield a tender cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination provides the necessary leavening.

• baking powder - Substitute with self-rising flour: If using self-rising flour, omit the baking powder and reduce the amount of flour accordingly. Self-rising flour already contains leavening agents.

• water - Substitute with milk: Use an equal amount of milk. It adds richness and a slight creaminess to the cake.

• water - Substitute with orange juice: Use an equal amount of orange juice. It adds a citrusy flavor and a bit of acidity, which can enhance the cake's texture.

• Allow the Chinese steamed cake to cool completely before storing. This prevents condensation from forming, which can make the cake soggy.
• Wrap the cake tightly in plastic wrap or place it in an airtight container to maintain its moisture and prevent it from drying out.
• Store the wrapped cake at room temperature if you plan to consume it within 2-3 days. For longer storage, refrigerate the cake.
• If refrigerating, place the wrapped cake in the fridge. This will keep it fresh for up to a week. Before serving, let it come to room temperature or gently warm it in a steamer for a few minutes to restore its soft texture.
• For freezing, wrap the cake in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Alternatively, place the wrapped cake in a freezer-safe container.
• Label the package with the date to keep track of its storage time. The cake can be frozen for up to 2 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. Reheat by steaming for a few minutes until it’s soft and warm, just like freshly made.
• Avoid storing the cake near strong-smelling foods like garlic or onions to prevent it from absorbing unwanted odors.

• Steaming Method: Place the leftover Chinese steamed cake in a steamer basket. Steam over boiling water for about 5-7 minutes until it is heated through. This method helps retain the cake's original moisture and texture.

• Microwave Method: Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.

• Oven Method: Preheat your oven to 300°F (150°C). Wrap the cake in aluminum foil to keep it from drying out. Place it on a baking sheet and heat for about 10-15 minutes. This method is great for reheating larger portions.

• Pan Method: Heat a non-stick pan over low heat. Place the cake slice in the pan and cover it with a lid. Heat for about 2-3 minutes on each side. This method gives a slightly crisp exterior while keeping the inside moist.

• Mixing bowl: A large container used to combine and mix the eggs and sugar until they are light and fluffy.

• Electric mixer: A device to beat the eggs and sugar together efficiently, ensuring they become light and fluffy.

• Sifter: A tool to sift the cake flour and baking powder, ensuring they are free of lumps and well aerated.

• Measuring cup: A tool to measure the water accurately.

• Spatula: A utensil to gently fold in the sifted flour and baking powder into the egg mixture.

• Cake pan: A container to hold the batter while it steams, ensuring the cake takes shape.

• Steamer: A device to cook the cake by steaming, maintaining moisture and ensuring even cooking.

• Toothpick: A small stick to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Cooling rack: A tool to allow the cake to cool evenly after steaming, preventing it from becoming soggy.

Prepare ingredients in advance: Measure and sift cake flour and baking powder ahead of time to streamline the mixing process.

Use an electric mixer: Beat the eggs and sugar together quickly and efficiently with an electric mixer.

Preheat the steamer: Start heating the steamer while preparing the batter to save time.

Grease the pan beforehand: Grease the cake pan before you start mixing the ingredients to avoid delays.

Use room temperature eggs: Room temperature eggs mix more easily and create a fluffier batter.