Mini Lemon Steamed Cake

5 from 1 vote

Meet my Lemon Steamed Cake—a light, refreshing dessert that’s perfect for any time of day! Bursting with bright citrus flavor and super moist, this little cake will capture your heart.

Prep Time15

Cook Time20

Total Time35

Course: Cake, Dessert, Desserts

Cuisine: Asian, Indonesian

Servings: pieces

Calories: 155kcal

Author: Claudia

Equipment

17 cake molds

Ingredients

4 whole eggs
120 gr sugar
1 gr salt
140 gr all purpose flour
20 gr cornstarch
50 gr milk powder
½ tsp baking powder
75 ml evaporated milk
60 ml coconut oil
50 ml condensed milk
1 tsp lemon paste ½ lemon juice
1 tsp yellow coloring

Instructions

Preheat the steamer. In a large mixing bowl, combine eggs, sugar, and salt. Beat at high speed for 10 minutes until the batter turns pale and white. The batter is ready when it leaves a trailing ribbon when lifted.
Sift the flour, cornstarch, milk powder, and baking powder into the batter. Gently fold with a spatula until fully incorporated. Then, pour in the condensed milk.
Add the coconut oil, evaporated milk, lemon paste, lemon juice, and yellow food coloring. Mix well until the batter is smooth and uniform.
Immediately pour the batter into greased cake molds. Place the molds on a tray for easy transfer to the steamer. Steam over high heat for 15–20 minutes.
Carefully remove the cakes from the steamer. Let them cool slightly—they’ll release easily from the molds. Transfer to a cooling rack to cool completely. Serve with tea and enjoy!

Video

Notes

Grease the cake molds with oil to help the cakes release easily after steaming.

For quicker mixing, combine all liquid ingredients in one bowl. Use the tempering method: Take one scoop of the egg mixture and gently mix it into the liquid ingredients until well combined. Pour this mixture back into the larger batch. Fold everything together until fully incorporated.k to the bigger batch, and fold them until incorporated.

Nutrition