Tuesday, July 10, 2012

Steamed Sponge Cake - Cranberries & Lemon Zest


















This is another healthy steamed cake that uses  egg whites instead of egg yolks....did I get your attention ? Yessss...it is a meringue based sponge cake...healthy eh ?  The flavor is further enchanced by the lemon juice and zest.  Lovely lemony flavor and cranberries taste !   And the texture turns out to be a light , soft and fluffy . A healthy steamed cake for the family and I shall make this again for our cell group meeting . When I read through the recipe , I knew I just had to try it out...knowing me, I will jump queue and make this first before the next item on my to do list :)   No regrets making this, it is so healthy and I don't feel guilty serving this to Wild Boar :p   and he as usual will shoot me with his " why not butter cake ?  you always make funny cake !  "  LOL!  


















This recipe is taken from Craft Passion....a blog full of creative crafts and recipes :)  I made two small round cakes and though Joanne recommended that it is best served fresh while it is still warm , it still tasted good and remained soft even though I kept one for the next day.  I warmed it up for our breakfast and it was still soft and fluffy.   This is a nice cake to have for afternoon snacks . Goes well with a cup of black coffee ! mmmm this would be great for Sunday tea !

















a meringue based sponge batter


















I  like them small and cute , so I 
make two small ones ...one for supper and
one for breakfast :)


















like the lemony fragrant and the cranberries in it


















steam for 25-30 minutes in a steamer


















lovely lemony fragrant
filled the dining hall....can't wait
to savor it :p


















love the cranberries in it, next time I will add more
of it so that is is packed with cranberries goodness :)


















I have half all to myself and WB took the other half even
though he was grumbling and wished it was a butter cake LOL!


















it is light ,soft and fluffy......


Steamed Sponge Cake : Cranberries & Lemon Zest - taken from Craft Passion

Serve: 2-4 person as snack or dessert.
Ingredients:-
A:
Egg White – 2 (Size: large, around 60g net without shell)
Sugar – 60 gram
Salt – 1/8 teaspoon
B:
Vegetable Oil – 30 gram
Lemon Juice – 20 gram (squeezed from 1 large lemon)
Water – 20 gram
Lemon Zest – from 1/2 lemon (1/2 for mixing and 1/2 for sprinkles)
C: sieved twice
Cake Flour – 70 gram
Baking Powder (double action) – 1/2 teaspoon
D:
Dried Cranberries – 20 gram (chopped and dust with C)
Method:
Whip A until smooth and soft peak.
Add B, mix well with low speed. Fold in sieved C with silicon spatula gradually, then D, mix until well combined. Pour batter into lined cake tin. Place into steamer and steam for 25-30 minutes in high heat. Or, until skewer comes out clean.
Let cold and remove from tin. Serve fresh.
Note:  
Steamed cake tends to be denser than baked cake and has more moisture in it. If you make a larger cake, increase the ingredient proportionally. The steaming time need to be increase as well.

Enjoy !


3 comments:

  1. Angel cake with steam method, interesting and new to me.

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  2. ang moh kai dan gou? whatever it is, the cranberries make it look very christmas-y in this white steamed cake!

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