But for those of you who do not have an oven, you can steam your cake, too.
Steamed cakes are healthy!
Here are three recipes for you to try out.
Steamed Sweet Potato Cake
Ingredients
- 100g purple sweet potato, skinned and cubed
- 80g castor sugar
- 2 eggs, separated
- 1/8 tsp cream of tartar
- 70ml evaporated milk
- 130g superfine flour
- 1/2 tsp double-action baking powder
- 1/3 cup grated white part of coconut
Method
Lightly grease sides of several heatproof cups. Scatter a little grated coconut over the base of each cup.
Steam sweet potatoes till soft and tender. Remove and mash finely. Sift the flour and baking powder together; set aside.
Place egg yolks and egg whites into two separate mixing bowls. Whisk the egg yolks and half the sugar until light and thick. Add sifted flour mixture, evaporated milk and mashed sweet potato. Whisk until well combined and smooth.
Whisk egg white until just frothy. Add cream of tartar and remaining sugar. Whisk until mixture is stiff and holds its shape.
Fold egg yolk mixture into egg white mixture in two to three batches using a metal spoon. When well blended, spoon batter into prepared cups and steam for 10-11 minutes or until cooked through.
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Red Date and Orange Steamed Cake
Ingredients
- 3 large eggs
- 1/4 tsp cream of tartar
- 100g castor sugar
- Grated orange rind from 2 oranges
- 50g finely chopped seedless red dates
- 50g corn oil
- 60ml orange juice
- 110g superfine flour
- 1/2 tsp double-action baking powder
- A pinch of salt
Method
Sift flour, baking powder and salt together. Grease and flour two mini chiffon cake pans.
Whisk eggs, cream of tartar and sugar until fluffy and stiff. Add orange rind and red dates. Continue to whisk for a few seconds. Beat in orange juice and corn oil. Lightly fold in sifted dry ingredients.
Turn batter into prepared pans and steam over rapid high heat for 25-30 minutes. Leave cakes in the mould till completely cooled, then remove cakes.
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Walnut Palm Sugar Cake
Ingredients
- 105g palm sugar (gula melaka)
- 70ml water
- 2 screwpine leaves, knotted
- 30g plain flour
- 1/2 tbsp castor sugar
- 1/2 tsp instant yeast
- 30ml water
- 2 eggs
- 1 tbsp soft brown sugar
- 130g plain flour, sifted
- 2 tbsp evaporated milk
- 60g melted butter
- 30g chopped toasted walnuts
Palm sugar syrup
Ingredients (A)
Ingredients (B)
Topping
- Some extra chopped walnuts
Method
To prepare palm sugar syrup: Combine palm sugar, water and screwpine leaves in a saucepan. Cook gently over low heat for a while until sugar dissolves. Discard screwpine leaves and strain the syrup. Leave to cool completely.
Stir yeast, sugar, flour and water into a small bowl. Cover and stand for one hour to allow it to ferment.
Whisk eggs and soft brown sugar until creamy in texture. Gradually stir in flour followed by fermented yeast mixture.
Add the palm sugar syrup, evaporated milk, melted butter and walnuts to mix, then rest batter for five minutes.
Spoon batter into greased moulds until three-quarters full and steam over rapidly boiling water for six to seven minutes.
Remove steamer cover and scatter some extra chopped walnuts on top of each cake. Cover and steam for a further four to five minutes or until cake is cooked through.
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