Homemade Steamed Cake

No oven? No problem. This homemade steamed cake cooks entirely over a pot of boiling water, turning out soft, springy little sponges with a gentle brown sugar and honey sweetness.

The texture comes from two quiet steps. Baking soda gives the lift, and a 30-minute rest before steaming lets the batter relax and the leavening start working, so the cakes rise tall and stay tender.

Steam is a gentler, more forgiving heat than a dry oven. It keeps the cakes moist and stops the crust from browning or drying out, leaving them pale, pillowy, and almost cloud-like.

Fill the paper cups only about 90 percent full, as the recipe directs, leaving room for the batter to dome as it puffs up. Keep the heat high and steady for a strong, even rise.

Kitchen Tips

• Don’t skip the 30-minute rest; it lets the batter develop and gives a better rise.
• Keep the water at a steady boil and the heat high so the cakes rise quickly and evenly.
• Fill the cups about 90 percent full so they dome without overflowing.
• Wrap the steamer lid in a cloth to keep condensation from dripping onto the cakes and pocking the tops.

Variations

• Stir in a pinch of cinnamon or cardamom for a spiced steamed cake.
• Fold in raisins, chopped nuts, or a spoonful of cocoa.
• Swap the brown sugar for palm sugar (jaggery) for a deeper, more traditional flavor.