Steamed Chocolate Sponge Cake | No Fail Light and Fluffy Cake Recipe
Moist, fluffy steamed chocolate cake that melts in your mouth with every bite
How To Make Steamed Chocolate Chiffon Cake No Oven Needed| 戚风蛋糕
Are you craving a dessert that’s both indulgent and light? Look no further than Steamed Chocolate Sponge Cake! This delightful treat combines the rich flavor of chocolate with a fluffy, airy texture that melts in your mouth. Perfect for any occasion, this cake is not only easy to make but also a healthier alternative to traditional baked cakes.
Steamed Chocolate Sponge Cake is a moist and fluffy cake made using the steaming method rather than baking. This technique helps retain moisture, resulting in a cake that is incredibly soft and tender. The rich chocolate flavor makes it a favorite among chocolate lovers, while the steaming process ensures that it’s lighter than conventional cakes. Whether served plain, dusted with powdered sugar, or topped with whipped cream, this cake is sure to impress.
Scroll down to check out the ingredients needed for the Steamed Chocolate Chiffon Cake Recipe with step by step instructions!
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Chocolate Sponge Cake | 戚风蛋糕
Chocolate Sponge Cake Ingredients
✿ 3 Eggs
✿ Lime Juice
✿ 30 Milliliters Oil
✿ 45 Milliliters Milk
✿ 15 Grams Chocolate
✿ 35 Grams Cake Flour
✿ 40 Grams Sugar
✿ 10 Gram Cocoa Powder
✿ 1 Tsp Espresso Powder
Chocolate SPonge Cake INSTRUCTIONS | Click here for the recipe video
Make Batters
Beat Egg Whites.
Mix Batters
Fold In Batter To Beaten Egg Whites.
Steam
Medium Heat | 50 Min
Cool Down Completely
Enjoy!
Add Chocolate to the milk. Heat up in microwave until chocolate is melted.
Separate egg yolks and whites. Whisk the yolks. Add the oil and whisk again. Lastly add the milk chocolate mixture and whisk again until combined. Sift in the dry ingredients. Whisk until smooth and clump free.
In another bowl beat up egg whites. Add a little bit of lime juice. Add sugar in 3 batches. Beat until stiff peaks.
Add ⅓ off the egg white mixture to the egg yolk batter. Gently whisk until combined. Once combined add mixture to the remaining egg whites. Gently fold with a spatula until combined.
Pour batter in chiffon cake mold until 3/4 full.
*Do NOT grease the chiffon cake mold. Tap the mold on the table to remove air bubbles.
Steam at medium heat for 50 minutes.
Cool the cake upside down.
Let it cool for 1 - 2 hours before cutting.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Do NOT grease the tube pan mold.
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