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.
Egg White – 2 (Size: large, around 60g net without shell)
Sugar – 60 gram
Salt – 1/8 teaspoon
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
Dried Cranberries – 20 gram (chopped and dust with C)
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.
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 !


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

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