After much experimentation I have settled on a couple of things. "@type": "HowToStep", That does NOT mean they’re directly interchangeable, though, because they work in different ways. So here it is – most cake recipes employ one or a combination of baking powder, baking soda, air, steam and yeast to make them rise during baking. The cake will keep for 4-5 days in the fridge and leftovers can be reheated in the steam oven at 120˚C/combination steam. What you can’t see in that photo is the difference in the crumb – the split batch is even, soft and springy while the one-tin batch is heavy and dense under a thick and uneven crust (it’s not a bad cake even then, but side by side the split batch is the outright winner for both looks and eating). I don’t know if these apply to every cake baked in a steam oven (though I’ve found them to also be true for carrot cake and pound cake), but they certainly work as far as this one is concerned. steam for 70 … I'm not sure how, but it quickly degenerated into a quest to replace my old faithful chocolate cake recipe. The one with the peaks and valleys is today’s recipe baked in a single tin for 55 minutes, and the other two are exactly the same recipe split in half and baked in the same tin for 22 minutes apiece. So the final result, after all the experiments, is the recipe below – Simple Steam Oven Chocolate Cake. Grease and line the bases of two 22cm/9” cake tins (or one if that’s all you have – you can turn out the first cake, pour the batter in for the second and bake in two batches. Baking crab cakes in the oven is the solution, and it's as easy as can be. However, I was thinking a similar tactic could be utilized in the oven.I would guess that baking a cake at the usual temperature and time would be enhanced by steam--slightly more oven "@context": "http://schema.org/", Sometimes that will be to their benefit, but if you don’t understand exactly what’s going on with your ingredients you might be in for a not so happy surprise in the form of a peaked, over-risen cake with enormous cracked canyons running across the top, or something which is so dense and pudding-like it almost isn’t a cake at all. If you can get air into your batter or dough, it provides lift to your baked goods. I have these great cake tin liners which I love and try to always keep around. ", It really bothered me despite the fact the texture and taste were really great. 3. // Leaf Group Lifestyle, On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee. "description": "2 bowls, one whisk and a few minutes in the kitchen. }] If the recipe specifies greasing and flouring your pan, use a piece of wax paper to apply a thin layer of shortening to its interior surfaces. Cover the saucepan, increase the heat and bring water to boil. "text": "Sour Cream Chocolate Frosting: Melt 400g dark chocolate, then stir in 300g room temperature full fat sour cream until it’s incorporated and you have a smooth, shiny mixture. The water is injected into the boiler through a pump and the heat from the oven turns the water into steam. Pour the batter into your prepared cake pan. }, Cook with confidence | real food and steam oven recipes, ← Steel Cut Oat Porridge in the steam oven, Everyday Recipes | Steam Oven Recipes I Convection Steam RSS. "250ml (1 cup) vegetable oil", Pour this wet mixture into the dry mixture and whisk until it’s just smooth. Serve barely warm or at room temperature with thick cream or yoghurt. Most steam ovens contain a water canister inside the oven cavity. Before I began using a steam oven for a lot of my cooking, I baked most cake recipes as one single large cake (and I have baked A LOT of cakes in my lifetime). },{ If the toothpick comes out clean, cassava cake may be taken out from the steamer.) "70g (¾ cup) Dutch process cocoa", It uses two bowls and a whisk. Set it on the top rack. "250ml (1 cup) whole milk", About: Steamed Sponge cake made with condensed milk and without oven. "1 tsp lemon juice", Pour this wet mixture into the dry mixture and whisk until it’s just smooth. Their chocolate is also fantastic and worth buying in bulk so long as you can stop yourself eating it all before you bake with it). I’ve called for milk + lemon juice below because it’s what I most often have available, but if you have buttermilk hanging around in your fridge, use that instead as your acidic component. Baking soda, also sold as sodium bicarbonate or bicarbonate soda, is a base which needs an acid to react with it in order to provide the tiny bubbles of carbon dioxide which make your baked goods rise. "text": "Grease and line the bases of two 22cm/9” cake tins (or one if that’s all you have – you can turn out the first cake, pour the batter in for the second and bake in two batches. If I wanted them to become layer cakes I just split them after baking, and that has always worked well for me – the texture of my cakes was even and they didn’t require multiple tins to be greased and lined. Prepare your cake as directed in the recipe. Most western-style cakes are intended for baking in an oven, but in cultures where ovens aren't traditional, cakes are often steamed. Almost! That's where oven-baked crab cakes come into play. },{ Layers, people. Digital Vision./Digital Vision/Getty Images, Copyright © 2020 Leaf Group Ltd., all rights reserved. Lift the lid from your steamer, and wait for the cloud of hot steam to dissipate. Place cake pan on top of the steamer and cover with a lid. Baked cakes will have a more rounded flavor, and this is because of the browned edges. It’s a not unhappy place to be, but the way is littered with chocolate cake cast-offs deemed unworthy of further development. Lets quickly go through the recipe. This one is pretty simple. (To test if it is already cooked, prick it using toothpick. When the time is up, remove the steamer's lid, and wait for the steam to dissipate. Put all the wet ingredients except the water in another bowl or a large jug and whisk to combine. "recipeInstructions": [{ "2 tsp baking soda (sodium bicarbonate)", This is where things get interesting, fantastic and sometimes frustrating when you’re baking in a steam oven. You can use it straightaway as a pouring consistency frosting (if you only want a thin coating), or wait for it to cool and thicken slightly before spreading over the cooled cakes." Add the bread flour. Preheat your oven to 160⁰C (combination steam mode). "@type": "HowToStep", Cover it with plastic or cheesecloth. bake the cake at 180-degree celsius or 356 degrees fahrenheit for 40 minutes. }, The sourness cuts the richness of the chocolate just a little, but you still get a deeply flavoured and really silky frosting. Line a cake tin with baking paper on all sides and the bottom Remove the cake from your steamer, and allow it to rest for at least 10 minutes before turning it out onto a cooling rack. While this may not seem like a big deal, it can and does affect the flavor. Then add the fruit and mix well (see … Sieve the bread flour. Yes, that's a pretty big bag, and yes, I buy it in that quantity. 1. "prepTime": "PT10M", Fill the bottom of a wok with 2 to 3 inches of water, enough to bake the cake without boiling dry. Remove from oven and leave to cool in the tin for 30 minutes, then remove using the baking paper and cool completely on a wire rack. "@type": "HowToStep", So if you’re trying to cook a recipe in your steam oven which you’ve made for years in a standard convection oven (exactly where I was at before this crazy cake show kicked off), it will likely bake up with an entirely different texture than you’re used to. Cover the ramekins loosely with clingwrap, then steam immediately in the Cubie oven using the ‘steam-medium’ function for 10-12 minutes. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. Lava rocks absorb heat and steam … If your oven has variable steam settings, use 60%. Cream of tartar will work if need be – I substitute ¼ tsp baking soda and ½ tsp cream of tartar for every 1 tsp baking powder. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. "name": "Emily Rhodes" You’ll see there is no chocolate in the cake, only cocoa. The cooking temperature is lower when steaming. For more information about what these are and how they help this site, click here. The go-to recipe I’ve made for about the past fifteen years is quite heavy (in a good way),  with an almost-mud-cake texture when made in a conventional oven, but in the steam oven it was giving me all sorts of trouble. "@type": "NutritionInformation", Run knife around cake and turn out onto a late. place the cake pan into a steamer with enough water. },{ This means moisture is kept at optimal levels, reducing the need for oils and seasoning. Baking Bread with Steam Fill a cast iron skillet with lava rocks. No melting, no beating, and, if you’re lazy like me, not even any sifting. The bread on the left was baked with a Dutch oven, and the one on the right was baked using the pizza stone and metal bowl method. Insert a cake tester in the middle of the cake. "100g (½ cup, firmly packed) dark brown sugar", If your oven has variable steam settings, use 60%." If you have a self-clean steaming option, you’ll be selecting that instead. Place cake tin on the second lowest shelf (or whichever shelf one usually use for baking) and bake at 150C for 1 hour or the skewer insert in comes out clean. You can use it straightaway as a pouring consistency frosting (if you only want a thin coating), or wait for it to cool and thicken slightly before spreading over the cooled cakes. },{ Bring the water to a boil while you prepare your cake. Once it comes to a boil, reduce heat to low and steam until the cake is firm to touch at the center, about 40 to 45 minutes. "recipeYield": "8", You want the steam to billow throughout the oven. Some models connect to a water line. Now? The recipe uses baking powder as a leavening agent, and for some reason I still can’t explain, the combination of the baking powder and steam was causing the cake to rise so quickly and so much that it kept ending up with huge cracks and peaks on top. See recipes for "Puto Pao"♥️ (Filipino steamed cakes) too. "½ tsp salt", Heat up oven: Preheat your oven to 450 degrees Fahrenheit. "nutrition": { It keeps for ages in a cool, dark place and I find I get through a bag or two a year. The giant holes didn’t happen when I made it in cupcake form but I was still getting those cracks. If it comes out clean, the cake is finished. Worse, in large round cake or loaf cake form it baked up with a huge hole through the middle, which is pretty unattractive when cut! Simply patch up the hole with more foil if your pudding needs more time to Prepare your cake as directed in the recipe. Combine the flour with … This is a No-bake cake. I am more than happy to grease and line an extra tin, because using my steam oven I can get the cooking time to less than half of any previous efforts, and the texture is SO GOOD. Steam the cake for the same length of time it was supposed to bake in the oven. I hope you like it. },{ Some examples of acids you might add to baked goods include lemon juice, vinegar, buttermilk, sour cream, honey, and cocoa (there are lots of others!). "keywords": "steam oven chocolate cake, combi steam chocolate cake, steamed chocolate cake, combi steam oven recipes, simple chocolate cake", Steaming the chocolate cake: Place in prepared kadai/saucepan over simmering water. Pour the batter into your prepared cake pan. Along the way I ended up tossing the caramel frosting because it was just TOO much (I know! "@type": "HowToStep", You’ll taste the quality of the cocoa in the finished cake and I always figure there’s no point wasting your time in the kitchen for inferior baked goods. "text": "Put all the wet ingredients except the water in another bowl or a large jug and whisk to combine. Round bamboo steamers will usually accommodate an 8-inch or 9-inch cake pan. The lift it gives to the cake in the steam oven is lovely but not so extreme that it causes the aforementioned cracking and holes. We’ll leave yeast-risen cakes out of this particular discussion, but there’s a more in depth summation of how that works here if you’re interested. The first is that you can adapt almost any ‘regular’ cake recipe to be cooked in your steam or combi steam oven, but you probably shouldn’t. Use the very best you can afford – my absolute favourite is this one. This makes one 22cm/9” cake with two layers. Set aside to cool. Leave to cool in tins for 5-10 minutes before turning out to cook completely." Mix all the dry ingredients except the mixed fruit and sieve it. I mean, mostly they’ll come out ok, but as you may have heard before, baking is a science, involving chemical reactions between various ingredients plus (usually) leavening/raising agents and heat. When you steam a cake, you don't get the same browned edges as you would if it were baked. If you’d like to make it in a smaller tin I’d suggest splitting the batter in thirds and adjusting the cooking time down a few minutes, because the deeper the batter, the higher the risk of the dreaded cracked top and too-dense texture. "@type": "Person", Slide the cake pan into the steamer, and replace the lid. "datePublished": "2016-08-27", Paneer Cake Or Chena Cake (low Fat Cottage Cheese Cake) PK's Kitchen Equations curd, baking powder, strawberry, butter, salt, fruit syrup, whole wheat flour and 3 more Plan Shop The second cake won’t rise quite as much because the batter sits around, but the difference is negligible). If you’re sick of microwave food with overcooked edges and cool spots in the middle, here’s good news: Panasonic’s Inverter Technology enables a seamless stream of cooking power even when the power setting is low. 2. So if a recipe asks for baking soda but you don’t have any, you can use baking powder instead (though you’ll have to use roughly double the stated quantity). Today’s recipe started as a vehicle for frosting to use up some of the leftover burnt caramel sauce from this. So, despite my best efforts to search for information regarding baking a cake (in the oven) with steam, I can't find anything.I know one can 'bake' a cake on the range over simmering water. Who would have imagined that could be possible?! Then add half of it to the batter. 5. 4 Pour cake batter into a cake pan and cover with foil. I'm trying to bring things neatly back to steam oven chocolate cake. Don’t be tempted to use ‘light’ sour cream, the water content means your frosting might seize. You can’t replace baking powder with baking soda, though, unless you add something acidic as well. "totalTime": "PT32M", Fred Decker is a trained chef and certified food-safety trainer. I’d call that a pretty great recipe and you can bet it’ll be my new go-to cake for baking in the steam oven at our house. Put your steam oven to good use and make this your new go-to chocolate cake recipe. "name": "Simple steam oven chocolate cake", "text": "Divide the batter between your two tins and bake them for about 22 minutes, or until they’re springy and test clean with a skewer. Put it into a steamer and cook for about 30 minutes or until cassava cake gets hard and appear yellowish. "calories": "" Heat water in the oven (There's NO NEED to place cake tin "into" the water bath) Grease and lined with greased proof paper to two small loaf pan pour the cake mixture in. The frosted cake will keep, covered, for about 4 days. Incidentally, if you want to see the difference between baking as one single cake or as two separate layers, have a look here. 220g (1 cup) caster sugar (white or raw, doesn’t really matter), 100g (½ cup, firmly packed) dark brown sugar, 250ml (1 cup) vegetable, almond, grapeseed or other light flavoured oil (coconut oil is pretty popular and it’ll probably work but I really don’t like it in baked goods as I feel like I can taste it over everything else). I’ve never been that happy with the way it bakes in my steam oven, so it was high time to fix things. But I don’t have a steam/combi-steam oven! I don’t suggest using more of the baking soda + cream of tartar mix to get more rising as too much baking soda can leave your baked goods with a bitter, fizzy aftertaste. If you don't have access to a microwave, you can still make a cake using a stove, a large pot, and a steamer basket or glass dish.The results are similar to an oven-baked cake… "author": { Preheat your oven to 170⁰C and bake the layers for around 25 minutes apiece, until they test clean with a skewer. When done, remove cake from sack, twist glass and remove. Generally this is in the form of beating butter or egg whites a lot to incorporate air bubbles, then carefully mixing in the remaining ingredients in order not to knock out too much air before baking. In the many years I’ve been cooking and developing recipes using a combi steam oven, I’ve learned a few things about steam oven cakes and baking. It's quite simple. Lift the lid … Cover the lid with a kitchen towel to prevent condensation (please don’t skip!Fill a large frying pan with water about ½ inch (1.3 cm) deep. Use a clean skewer to poke through the centre of the cake to test if it is done – the skewer should come out clean. 180 homemade recipes for steamed cake from the biggest global cooking community! Read on! "text": "Preheat your oven to 160⁰C (combination steam mode). "recipeIngredient": [ Then turn back over on piece of foil. Cakes can be steamed as well as baked, resulting in a light, tender cake that is very moist and has fewer crumbs than a baked cake. "recipeCategory": "dessert", Put all the dry ingredients in a large bowl and give them a whisk to combine (I don’t sift but if your baking soda in particular is lumpy, give it a quick sieve so you don’t end up with fizzy lumps in your cake). Sour Cream Chocolate Frosting: Melt 400g dark chocolate, then stir in 300g room temperature full fat sour cream until it’s incorporated and you have a smooth, shiny mixture. alternatively, place in the preheated oven. Spray your cake pan evenly with your favorite cooking spray. "250g (2 cups) plain flour", "cookTime": "PT22M", "@type": "HowToStep", Baking a cake in an oven is the most popular method, but there are lots of other ways to prepare a cake. This post contains affiliate links. Remove the steamed cakes from the oven. "220g (1 cup) caster/superfine sugar", Just preheat, bake, relax, and enjoy. So you can use it in baked goods where you don’t want to add anything else acidic to the mix. Baking powder is a ready-mixed acid and base combination which, when it gets wet, will react to form carbon dioxide. I have these great cake tin liners which I love and try to always keep around." Loosely cover with foil (to avoid any steam from falling on the cake). Leave to cool in tins for 5-10 minutes before turning out to cook completely. 7. The biggest reason for this: steam is in itself a leavening agent, and will impact the way your cakes and other baked goods rise in the oven. But the biggest change? "image": "https://www.steamandbake.com/blog/2782016simple-steam-oven-chocolate-cake", If you don't have a wok, select a saucepan the same diameter as your steamer. Want a brief lesson in leavening agents, baking and steam ovens? but the moist air transfers heat more effectively, so baking times remain the same at 20 to 40 minutes depending on the size of the pan. It takes hot oil out of the equation too. Our all-time favorite preparation for crab cakes is this recipe for our Best-Ever Crab Cakes with Green Tomato Slaw.