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Steam Cake

Ingredients

Eggs (in room temperature) 5 pcs
Low- Gluten Flour 150 g
Sugar 90 g
Salt some
Strawberry some

Directions

  1. Separate the egg white and egg yolk.

  2. Use Panasonic Hand Blender MX-SS40, select ‘Rotational Cycle 1’ to beat the egg yolk; select ‘Rotational Cycle 3’ to add 45g of sugar slowly to the egg yolk in three times.

  3. Add the salt into the low- gluten flour, sieve it and gradually add into the egg yolk in three to four times, and mix them with rubber spatulas well.

  4. Use hand blender, select ‘Rotational Cycle 1’ to beat the egg white; select ‘Rotational Cycle 3’ to add 45g of sugar slowly to the egg yolk in three times. Change to ‘Rotational Cycle 5’ beat until the egg white become creamy and white.

  5. Gradually add the egg white to the mixture in three times.

  6. Pour the mixture into the non-stick baking molds, put into the Panasonic Steam Oven NU-SC100W, select ‘Steam-High’ for 20 minutes. After finish, let it stand in the oven for 2 minutes then take out wait for cold down.

  7. Blende the strawberry to strawberry pulp by using the chopper attachment of blender.

  8. Coat the strawberry pulp above the cake and cover the pulp with another cake, decorate and serve.

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