Chinese · Dessert
Steamed Sponge Cupcakes
A Cantonese-style steamed sponge cupcake built light: whisked egg foam carries the crumb instead of butter, cocoa adds a fibre floor without tipping the calorie ceiling, and fresh raspberries finish each cake with colour and tang rather than frosting.
$1
12 minsPrep
15 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
201Calories
6.1gProtein
6.2gFat
31.9gCarbs
12.5gSugar
2.8gFiber
200mgSodium
93mgChol
1.3gSat Fat
152mgPotassium
42mgCalcium
2mgIron
0.3mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Sauvignon Blanc
local
Chinese Oolong Tea
international
vegetarian
sweet-spot
Instructions
1
Line 2 holes of a 6-hole muffin tin with paper cupcake cases, and half-fill the remaining 4 holes with water so the tin steams evenly.
2
Whisk the egg and sugar together in a bowl for 3-4 minutes until pale, doubled in volume, and thick enough to leave a ribbon trail.
3
Sift the cake flour, baking powder and cocoa powder together, then fold gently into the egg mixture in two additions, keeping as much air in the batter as possible.
4
Warm the skim milk and vegetable oil together until just combined, then fold through the batter along with the vanilla extract until no streaks remain.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Set the tin into a steamer over briskly simmering water, cover with a lid wrapped in a cloth to stop condensation dripping onto the cakes, and steam for 14-16 minutes until a skewer comes out clean.
7
Remove the tin carefully and let the cupcakes rest for 5 minutes before lifting out onto a rack.
8
Top each warm cupcake with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 egg, whisked (50g)
- 0.8 oz22g sugar white
- 1.4 oz40g sifted cake flour
- 0.1 oz3g baking powder
- 0.7 oz20g skim milk
- 0.2 oz6g vegetable oil
- 0.1 oz2g vanilla extract
- 0.3 oz8g sifted cocoa powder
- 1.1 oz30g halved raspberry
