A soft and smooth chiffon cake made using a steamer.
A soft and smooth chiffon cake made using a steamer.
Ingredients
For Cake Batter
- 3pieceegg yolk (medium)
- 1/4cupwhite sugar
- 1/4tsprock salt
- 1/2tspvanilla
- 1/4cupwater
- 1/4cupoil
- 1/2cupcake flour
- 1tspbaking powder
For Meringue
- 3pieceegg white (medium)
- 1/4tspcream of tartar
- 1/4cupwhite sugar
How to make Chiffon Cake in Steamer
Cake Batter
In a bowl, whisk together egg yolks and white sugar until well combined.
Add rock salt, vanilla, water, and oil. Mix until smooth.
Sift in cake flour and baking powder. Mix until the batter is smooth and well combined.
Meringue
In a separate bowl, beat egg whites until frothy.
Add cream of tartar and continue to beat until soft peaks form.
Gradually add white sugar while beating until stiff peaks form.
Combine and Steam
Gently fold the meringue into the cake batter until well combined.
Pour the batter into a 20cmx4 pan cake moulder.
Steam for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Tricks
Make sure to fold the meringue gently to keep the batter airy.
Do not open the steamer frequently to maintain a consistent temperature.
FAQS
Can I use a different type of flour instead of cake flour?
While cake flour is recommended for its fine texture, you can substitute it with all-purpose flour. However, the cake may not be as light and fluffy.
What can I do if I don't have a steamer?
If you don't have a steamer, you can create a makeshift one by placing a heatproof dish on a rack inside a large pot filled with water, ensuring the water doesn't touch the dish.
How do I know when the chiffon cake is done steaming?
The cake is done when a toothpick inserted into the center comes out clean. It should also spring back when lightly pressed.
Can I add flavors or ingredients to the chiffon cake batter?
Yes, you can add flavors such as lemon zest, cocoa powder, or almond extract to the batter for a different taste. Just be mindful of the overall liquid content.
How should I store leftover chiffon cake?
Store leftover chiffon cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to a week. You can also freeze it for longer storage.
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Genesis Gaerlan
(@genesis111685)
A government employee, an aspiring blogger and a certified food lover. A government employee, an aspiring blogger and a certified food lover....
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia