Tuesday, 10 November 2015

Steamed Chocolate Cake with Vanilla Cream

A 20-minute steaming and a 10-minute whipping were all I did to put together this delicious steamed chocolate cake layered with hand-whipped vanilla cream *\(^o^)/*
The chocolate steamed cake has a fine, soft and moist texture. With the vanilla whipped cream sandwiching in between layers helps to enhance the aroma of the chocolate taste. Yum~ :P
Yield: One 14cm round cake

Vanilla whipped cream
50g whipping cream
1/2 tsp vanilla extract
1 tsp fine/icing sugar

1. Place one stainless mixing bowl, a piece of damp kitchen towel and a hand whisk in the freezer for at least 30 minutes.

2. Pour whipping cream, vanilla extract and icing sugar to the cold mixing bowl. Return to the freezer for 1 to 3 minutes to cool all the ingredients down.

3. Whisk the mixture till it almost reaching stiff peak. 

When the cream started to thicken, stop and check more frequently.

Once whisk beyond this point, the cream will start to become grainy.

4. Keep the cream in the fridge till needed.

Chocolate Sponge Cake

65g top/cake flour
3 tsp cocoa powder 
1/8 tsp baking powder 

50g fresh milk, room temperature
15g condensed milk
10g rice bran/vegetable oil

2 egg whites, room temperature
65g fine sugar
2 egg yolks

2粒 蛋,蛋白蛋黄分开
65g 细糖
3 小匙 可可粉
1/8小匙 泡打粉


1. Line a 14cm round cake pan with parchment paper. Wrap the base with aluminum foil if you are using a removable base pan.

2. Mix top/cake flour with cocoa powder and baking powder. Set aside.

3. Mix fresh milk, condensed milk and rice bran oil in a small bowl. Set aside.

4. In a clean and dry stainless steel mixing bowl, beat egg white till frothy. Add in fine sugar in three batches, beat at medium high speed, till firm peaks formed. Towards the end of the whipping, gradually reduce the speed to low.

5. Add in the egg yolk, one at a time. Whisk till the pulled up batter can stay on the batter for more than than 5 seconds.

6. Add in the flour mixture (2) and milk mixture (3) in alternate sequence. Starting with flour and end with flour. 
Do not over mix the batter, or you'll end up with a tough cake.

Give the batter a few more thorough mix, by scrapping the side and the bottom with a spatula, to ensure no liquid ingredients settle below.

7. Pour the batter into the prepared cake pan. Bang the cake pan against the work top to get rid of trapped air parcels.

8. Steam the batter in a pre-heated pot of water at medium high heat for 3 minutes. Then lower the temperature to medium for 2 minutes, and further reduce to low and steam for about 15 minutes, or till an inserted cake tester came out dry.

9. Remove the cake from the pot, drop it from a height of about 5cm to a kitchen  towel, and let the cake cool down in the pan for 5 minutes.

After 5 minutes, remove the cake from pan, and let it cools down on a wire rack.

10. When the cake has cooled down, slice and enjoy :) 
Or, you can sandwich whipped cream in between for a richer taste ^^

11. Slice the cake laterally into 3 layers.

12. Apply cold whipped cream in between layers. Keep the cake in the fridge for an hour to "harden" the cream.

13. Slice and enjoy it cold :)


  1. This comment has been removed by the author.

  2. Hi again I didn't notice the word steating it's steaming. And the word stEames it's steamed recipes. Thank you .

  3. Hi again I didn't notice the word steating it's steaming. And the word stEames it's steamed recipes. Thank you .

  4. Hello I just want to ask you what is that pot that you are using for steating? Is that a steamer. Where can I get that in Singapore? I l Iove to make all your stEames recipes they seem to be very yummy and healthy. Thanks

    1. Hi Grace, thank you for liking my steamed recipes 😄 The green pot I was using in this recipe is an Happycall brand 18cm alumite pot. You can get it in Fair Price Xtra, and major departmental stores like Metro 💕


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