CHINESE SPONGE CAKE (CHIFFON CAKE)
Steps:
- Preheat oven to 350 degrees F
- In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
- In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
- Whisk flour and baking powder in another bowl.
- Mix flour and yolk mixture.
- Gently fold the flour and yolk into the egg whites.
- Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
- For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
STEAMED SPONGE CAKE
This cake is made using the separated eggs method. The cake has a delicate texture, a soft and fluffy taste, and the aroma of eggs and butter. The good thing of steamed cake is not getting heatiness when you eat more!
Provided by My Lovely Recipes
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Add enough water to the steamer and turn on the heat to preheat the steamer.
- Prepare cake mold, spread a thin layer of butter or put baking paper for later use.
- After melting the butter, add milk and mix well.
- Separate the egg yolks and whites, and put the yolks in a bowl of butter and milk. Put the egg whites into a large bowl that is free of oil and water.
- Stir the egg yolks and mix evenly.
- Add sifted all purpose flour and corn starch to the egg yolk's bowl, and mix until there is no dry powder.
- Add a few drops of lemon juice or white vinegar to the egg whites.
- Beat with a high speed until the egg whites have large bubbles, add 1/3 caster sugar, and then continue to beat at high speed.
- Add 1/3 caster sugar after the bubbles are smaller, and then continue to beat at high speed.
- After the bubbles turned fine, add the remaining caster sugar, and continue to beat until the foam is hard and got stiff peaks.
- Scoop 1/3 of the meringue into the egg yolk batter and stir evenly with the folding method.
- Pour the mixed egg yolk batter into the meringue in batches and mix evenly with the folding method.
- Pour the mixed batter into the mold, knock it a few times to release out large bubbles.
- Put it into a boiling steamer. Close the lid slightly slant and leave a gap, steam on medium heat for 40 minutes, then turn off the heat and leave for 5 minutes.
- After the steaming, unmold it and let it cool. Cut into the size you like.
Nutrition Facts : ServingSize 1 portion, Calories 187 kcal, Carbohydrate 19.4 g, Protein 5.4 g, Fat 10 g, SaturatedFat 5.4 g, Cholesterol 128 mg, Sodium 95 mg, Fiber 0.3 g, Sugar 7.5 g
STRAWBERRY SHORTCAKE CAKE
This recipe comes from The Pioneer Woman. This is a pretty sweet, rich cake that is strawberry shortcake in the form of a cake, with cream cheese icing. The cake has a dense crumb and reminds me of a pound cake. Oh - my picture is a 9-inch cake from a springform pan...the picture just got stretched a bit! I recommend using an 8-inch springform pan though, so the cake layers will be a perfect size. NOTE: The recipe is as PW wrote it. However, I recommend cutting the butter in the frosting by half, and just using 1/2 cup (or one stick). It will be more like a regular cream cheese frosting that way.
Provided by Greeny4444
Categories Dessert
Time 1h20m
Yield 1 8-inch cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
- Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
- Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
- Add sour cream and vanilla and mix until combined.
- Add sifted dry ingredients and mix on low speed until just barely combined.
- Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
- Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
- After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
- To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
- Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
- Add the remaining icing to the top and around the sides, spreading evenly.
- Leave plain or garnish with strawberry halves.
- Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
- Store in the fridge!
Nutrition Facts : Calories 855.4, Fat 41, SaturatedFat 25.2, Cholesterol 169.7, Sodium 342.1, Carbohydrate 119.1, Fiber 1.4, Sugar 99.1, Protein 6.5
CHINESE STEAMED CAKE
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes Asian Chinese
Yield 12
Number Of Ingredients 7
Steps:
- Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
- Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
- Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
- Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g
EASY STEAMED SPONGE CAKE
I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan.
Provided by UW4Life
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 79.3, Sodium 26.9, Carbohydrate 29.8, Fiber 0.6, Sugar 19, Protein 4
SWEET SOUTHERN SUGARED STRAWBERRIES (STRAWBERRY TOPPING)
This is a family favorite handed down for generations. It is very basic and can be used in Strawberry shortcake, ice cream topping, cheesecake topping, pancake or waffle topping, etc. Be creative with it!
Provided by Jenn from New Orlea
Categories Breakfast
Time 1m
Yield 2-6 serving(s)
Number Of Ingredients 2
Steps:
- You will need a tupperware type container with a lid.
- First, slice as many strawberries as you would like and place them in the container.
- Then add as much sugar as you wish.
- The more sugar makes more syrup.
- I usually add enough to fully coat the strawberries.
- Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar.
- Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup.
- (I usually leave them in the refrigerator over night).
CHINESE SPONGE CAKE (BAKED, NOT STEAMED)
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Provided by Mama_Cito95
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
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.
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