can i steam any cakes instead of baking?

Question

Hi, i got a recipe called chinese cake using cake flour and the procedure was to steam the cake instead of baking it. I tried it out and it came out really great. so much like a chiffon cake. Can i steam every cake that i will make, and use cake flour instead of all purpose flour? WHAT DO YOU THINK?

Answer 1

I am not certain if you can or not. There is a great book ( I do not know the name) of Crock Pot desserts & there were alot of cake recipes in it. They looked moist & delicious. Please post the recipe you have for the chinese cake. I would like to make one.

Answer 2

Steamed Chiffon Cake Recipe

Answer 3

The flour issue is really quite simple.. in any decent bakery you will NEVER find all purpose flour.. you find bread, cake, and party flour, along with some specialty one.. each flour serves its own purpose in baking.. bread flour is used solely in breads and things like choix paste (sp) because it gives strength and structure to the breads, cake flour is really light and weaker then bread flour, usually sifted to add airiness, and pastry flour is used for things like pies and things that dont have to rise alot but need a flaky consistancy in the end.. if i see all purpose flour in a formula for a cake yes i do use cake flour instead of it.. the product will end up being alot lightly and you will be happier with it! Dont seem every cake you make because the method used to blend and bake the cakes are specific to the methods.. ie. chiffon, angel food, pound, 2 stage, blending and so on... look for recipes you know can be steamed, in my oven there is a steam option to add a small burst of steam at different times during the baking process, crusty breads are done in this way. Steaming is the best cooking method because it minimalises nutrient loss in the product, granted in most cakes there arnt a whole lot but i thought i would throw that in ! Have fun

Answer 4

Recipes are formulated for how they are cooked -- steaming is a big change from baking. You could certainly try, but I'd guess that a recipe designed to be baked would not fare well steamed. If you want to experiment, note how the recipe you used varies from other cake recipes, and try modifying them similarly, and then steaming them. I'm rather curious myself actually, just what the differences would be.

Answer 5

If you look for British recipes for 'steamed sponge' you'll find lots of cakes that are steamed like this basic one

http://www.bbc.co.uk/food/recipes/database/steamedsyrupsponge_67510.shtml

They are heavier than oriental steamed cakes as they use more fat but they are a major part of British cooking and are really delicious. Especially when served with custard.

However not all cakes will steam well, even if you sub normal flour for cake flour. I'd stick with specific steamed recipes.

Answer 6

Steamed cake woulf be cooking it in a pan but over boiling water. Baking a cake would be in an oven, in pan, a dry method.

Answer 7

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Answer 8

English "puddings" were actually cakes that were steamed in the oven. You can give the steaming process a try, but your texture will probably be different.

Answer 9

my grandmother is a chef...so you prolly can steam every kind of cake...she does it all the time..but i does take more time then baking..but it taste better when you steam it...