Chinese Steamed Sponge Cake Perfect For Strawberry Shortcake Recipes

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.

MA LAI KOE (CHINESE STEAMED SPONGE CAKE)

Steps:

• Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
• Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
• Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
• Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.

KITTENCAL'S STRAWBERRY SHORTCAKE

Steps:

• Wash and remove the stems from each berry then slice.
• Place the sliced berries into a glass bowl, add in 3/4 - 1 cup cup sugar (the more sugar the better) toss with a spoon until well coated (the sugar will dissolve when chilled).
• Cover and refrigerate for 2 hours or up to 6 hours.
• Generously grease two 8-inch round cake pans.
• In a large bowl using an electric mixer at medium speed cream together the butter and sugar until well blended (about 3 minutes).
• Add in eggs and extracts beat on medium speed for 4-5 minutes or until no sugar granules remain in the mixture.
• Add in milk; mix until combined.
• In a small bowl mix the flour with baking powder and add to the creamed mixture; beat until combined.
• Divide and spread the batter between the two prepared baking pans (batter will be thick!).
• Set oven to 350°F (set oven rack to second-lowest position).
• Bake for about 22 minutes or until cakes test done (do not overbake cakes).
• Cool the cakes slightly in pan then invert each cake onto a plate to cool completely.
• Place HALF of the strawberries with a little juice over the top of one cake, then dollop HALF of the whipped cream.
• Top with the other cake, then strawberries and top with remaining whipped cream.

EASY STEAMED SPONGE CAKE

Steps:

• Put eggs and sugar into mixing bowl.
• Beat on high for 5 minutes until creamy.
• Add rest of ingredients.
• Blend on low for 3-5 minutes until smooth.
• Line 9-inch cake pan with wax paper.
• Pour mixture into cake pan.
• Sprinkle with sesame seeds.
• Steam for 15 minutes, knife should come out clean when inserted.

SUANNE AND BEN'S CHINESE SPONGE CAKE

Steps:

• The baking powder and flour are mixed together.
• They are then sifted and set aside.
• Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
• You will need four eggs. Crack it into a mixing bowl.
• Beat the eggs.
• Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
• You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
• You gradually mix in the flour mixture and blend.
• Whisk until smooth and completely blended.
• Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
• Bring the water to boil.
• Place the cake into the pan with boiling water.
• Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
• toothpick to check when the cake is done.
• Remove the cake from the pan and slice. Best served when warm. Enjoy!

SPONGE CAKE

Steps:

• Preheat oven to 350°F.
• In the bowl of your stand mixer, whip the eggs on high speed with the whip attachment until foamy.
• Gradually add sugar (very slowly).
• The eggs will take about 5 minutes to reach the ribbon stage. The ribbon stage is where the egg/sugar mixture is very light in color and very thick. When you lift your whip attachment, the batter runs back into the bowl and makes a ribbon effect before disappearing back into the mixture. You can also do a "figure 8″ pattern with the mixture, and if it stays visible for a few seconds before disappearing, you have reached the ribbon stage.
• In the meantime you can heat the milk and butter together, just until the butter has melted. Remove from heat and then add the vanilla extract.
• Sift flour, baking powder and salt in a separate bowl and set aside.
• When you have reached the ribbon stage, turn your mixer to low and add in all of the dry ingredients at once.
• Mix only until combined on low speed or you will deflate the batter.
• Next, prepare a liaison with the milk/butter mixture. A liaison is a technique in which rather than pouring the liquids straight into the main batter, which will deflate, you will take out about 1 cup of the cake batter into a separate mixing bowl, and with a hand whisk, add the liquids to that batter. Whisk it all together and then proceed to add this liaison to the original cake batter in the KitchenAid bowl.
• Fold gently to combine.
• Pour into greased 8 inch pan.
• Bake for 20 minutes, rotating pans halfway through, then lower the temperature to 325°F to continue baking until done (8 - 10 minutes).

STRAWBERRY SHORTCAKE CAKE

Steps:

• sift flour, salt, baking soda and corn starch.
• cream 9 Tb. butter with sugar until fluffy.
• Add eggs one at a time, mixing well.
• Add sour cream and vanilla and mix until combined.
• Add sifted ingredients and mix on low speed until barely combined.
• Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
• Remove cake from pan as soon as you pull it out of oven and cool completely.
• slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
• spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
• ICING:.
• cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
• Remove cake from fridge/freezer.
• Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
• leave plain or garnish with sliced strawberries.
• IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).