Japanese steamed cake: the recipe for a soft and light dessert
Although there is no yeast among the ingredients used to prepare it, the Japanese steamed cake it is tall and soft; the secret lies in slow and delicate cooking. The mixture is mixed well and poured into a cake tin, which is then inserted into a steamer.
It has a very simple and delicious taste, which goes well with a hot chocolate or a cup of tea, served as a snack.
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How to prepare Japanese steamed cake
Beat the egg yolks with the milk, vegetable oil and flour.
Whip the egg whites with the sugar until stiff.
Combine the two egg mixtures and mix well.
Pour the mixture into the circular pan, cover with aluminum foil and steam cook for 45 minutes.
Place the cake pan in a steamer or steamer.
Cook over medium heat and test with a toothpick to see if the cake is cooked enough.
Advice
If you want to add an extra touch of deliciousness, you can add some chocolate chips to the dough. Alternatively, just sprinkle a little icing sugar on the surface.
storage
The Japanese steamed cake must be consumed within the day after preparation, otherwise it will end up hardening.
