It was out of sheer curiosity that I decided to stem a vanilla cake rather than bake it.
I was not disappointed but in for a pleasant shock. I was completely prepared to dump the cake pan into garbage knowing cakes can never be steamed, rather they ought no to be steamed! but baked to their gorgeous golden brown hue and a perfect color on the top.
When I came across a plethora of such yummy looking steamed desserts, cakes in particular, I flipped and knew it had to be done to check the truth. Am damn pleased, not only did I get the most perfect looking steamed cake, the crumb, texture, the moist bites were so alluring , I decided to do this again playing with different flavours.
Taste and tell..:-)
( adapted from JOC with changes )
3/4 tsp baking powder
1/4 cup yogurt (to replace 1 egg ) as required to make batter.
2 tbsp milk
2 tbsp sugar or as per your individual taste.
1 tbsp oil
1 tsp vanilla extract
Pinch of baking soda
In another bowl, mix remaining ingredients .Add the dry ingredients to the wet and mix gently.
In a large pan or cooker , add some water, and a perforated plate like we get in pressure cooker.
Prepare some steel cups or any suitable cups, greased well, put small amounts of batter in the cups leaving room for the batter to rise.
Let the cooker be pre heated well, place the cups carefully in the pan or cooker, cover with a plate and close the lid, dont place the whistle, let the cooker steam well for around 20 minutes, till done. Just like we steam idlis, you can also peek inside to check. This is the best part!!
These steamed cakes are good for decoration and as we make them in small individual serving bowls, easy to serve, decorate.