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If you don’t have an oven to bake that cake, fret not as a steamer would do the job nicely too. Alex Goh’s book entitled “Magic Steamed Cake” has a wide array of interesting and easy to follow steamed cake recipes. So long as you’ve a pan big enough to hold a 22cm square tin, you’re good to start. If not, you may also divide the batter into two smaller tins or several cupcake cases, and steam it in two batches. Either way, rest assured you won’t fail and that the steamed cakes taste as good as baked ones. For now, I’m in a steamed-cake mood so do watch out for more recipes!




4 nos egs (60gm each)
250gm fine sugar (I reduce the sugar to 240gm)

150gm mango puree
50gm passionfruit pulp

150gm melted unsalted butter (or 150gm corn oil)

(D) – sieved together
300gm self raising flour
1/2 teaspoon sodium bicardonate


1) Prepare a 22cm square pan or 2x18cm loaf tins lined with parchment or 12 cupcake cases. Set aside.

2) Prepare steamer and bring to boil.

3) Whip A until thick and creamy.

2) Add in (B), whip until well blended.

2) Add in (C), mix until well-blended.

3) Add in (D) gradually, mix until well combined and batter is smooth. (If you’re using an electric mixer, lower speed to 1)

4) Pour into prepared pan/tins/cupcake cases. Bring a pan of water to boil and steam batter on high for 40 to 50mins until done or test with skewer. (If using smaller tins or cupcake cases, the steaming time will be reduced (about 25-30mins for smaller tins or 18-20mins for cupcake cases).

5) Take out the cake from tin, remove parchment and leave to cool thoroughly.

6) Slice and enjoy the spongy steamed cake!

There's no excuse not to make a cake!

There’s no excuse not to make a cake!