This steamed condensed milk cake is soft and fluffy so easy and very simple to make and just a few ingredients from your pantry. The good thing about this cake is we do not need an oven to bake it, just a good old steamer will do! You can now make your loved ones or give your friends something special and delicious cake, and you will be truly proud of it. This is a no oven and no mixer condensed milk but if you feel like using a mixer you are free to do so, it’s just need a lot of patience especially in making the meringue by hand.
WHAT YOU’LL NEED TO MAKE STEAMED CONDENSED MILK CAKE
- Eggs – contain a variety of proteins that create the structure of a cake and when beaten they can act as the leavening agent by adding air to the cake batter, I use 3 large eggs, room temperature.
- Condensed milk – adds another layer of creaminess and sweetness to the cake.
- Melted butter – adds richness to the batter and allows the ingredients to blend together easily.
- Vanilla flavoring – Just by adding small amount of vanilla extract to the mixture it gives warmth, sweetness and flavor enhancer to the cake.
- All Purpose flour – I am using all purpose flour as that is the only available in my pantry but if you have cake flour feel free to use and it has a nice tender fluffy texture.
- Cornstarch – when added to the cake, cornstarch help create a crumbly and tender texture.
- Baking powder – act as the leavening agent that’s essential for fluffy cakes.
- Salt – enhance the flavor and provides balance to the sweetness of cake batter.
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Steamed Condensed Milk Cake
Description
Soft, moist and fluffy cake perfect with coffee and tea!
Ingredients
Instructions
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In a bowl, separate egg yolk to egg white.
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Add condensed milk to egg yolk and mix. Add unsalted butter and vanilla extract and mix.
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Add sifted flour, cornstarch, baking powder and salt. Mix just until combine.
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Whip egg whites until foamy and medium stiff. Fold in the meringue to the batter.
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Pour batter into an 8x3 pan size. Cover with aluminum foil.
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Steamed for 45 minutes on medium high heat or until the toothpick inserted comes out clean.
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Allow to cool down before serving. Serve and Enjoy!
Note
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Do not over beat eggs. If you beat the egg whites until they are dry, they will break down as you fold them into the batter, creating a heavier, denser cake.
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Cut and fold is very important in mixing meringue to the batter, this allows the batter to keep its gentle shape without deflating the air out of the lighter ingredient.
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preheating of the steamer. We need to add water to preheat the steamer before making the batter, so after we make the batter, the water just boils. Otherwise, when the batter is made, the water still unboiled. The air in the batter will dissipate a lot.
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After steaming, turn off the heat and simmer for 5 minutes. Let the temperature in the pot drop slightly before opening it. This will prevent the cake from collapsing suddenly when encountering cold air.
