Steamed Milk Cake

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 3 small cupcakes

Freezer Friendly : No

  

Steamed cakes becomes my new favorite when it comes to preparing fresh cake for my pre-schooler as it consumes less time compared to conventional baked cake and it produces cake that is airy and fluffy enough for my pre-schooler to handle. 

I ran out of Milo powder today, so decided to replace with Mamil's formula milk (sample pack which my pre-schooler reject). See my earlier post on Milo cupcake here.

Ingredients:

3 eggs

3 tbsp Mamil formula milk powder

3 tbsp all purpose flour

1 tbsp brown sugar

1 tbsp pomace olive oil

1 tsp baking powder

Steps:

1) Mix everything except eggs in a bowl. Remove lumps by mashing action with fork.

2) Beat eggs and add to 1). Mix well using by mashing action with a fork.

3) Pour into stainless steel bowl (the lazy version) or cupcake liner (the cute version) and steam under high heat for 15 minutes or until inserted toothpick comes out clean. Cover the bowl with a clean tea towel to avoid steam water dropping on the cake when the lid is open. Just ensure the bowl is high enough that your mixture only reach half of the bowl after pouring to allow enough room to rise.

Tips for successful steamed cakes:

1) Ensure eggs are thoroughly beaten to trap enough air for fluffy texture. I found that using chopsticks is the best, yes, it yields better than a whisk. (Update: I prefer to use fork now as the same fork can be used to remove lumps in Step 1,which works well too)

2)  After adding the beaten egg into Step1, just mix well, there is no need to "beat".

3) Ensure the batter is steamed right after mixing. Waiting will make the baking powder lost its power, the cake will not rise as much.