Marble Chocolate Steamed Sponge Cake (Bolu Kukus Cokelat Marmer), Soft with a Pretty Pattern
🧂 Ingredients
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- 250 grams medium-protein all-purpose flour
- 180 grams granulated sugar
- 3 eggs
- 150 ml liquid milk
- 100 ml vegetable oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp vanilla powder
- 1/4 tsp salt
- 2 tbsp cocoa powder
- 2 tbsp hot water
- a few drops brown/chocolate food coloring (optional)
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👩🍳 Instructions
- 1 Prepare a steamer, fill it with enough water, and heat over medium heat until boiling. Wrap the steamer lid with a clean cloth so that water droplets don't drip onto the batter.
- 2 Beat the eggs, granulated sugar, and salt using a mixer on high speed for about 5-7 minutes until the batter is fluffy, pale, and thick enough to leave a ribbon trail.
- 3 Lower the mixer speed, then gradually add the flour, baking powder, baking soda, and vanilla powder while sifting them in. Fold gently with a spatula using a cut-and-fold technique so you don't knock out too much air.
- 4 Pour in the liquid milk and vegetable oil little by little while continuing to fold gently until the batter is well combined, smooth, and free of lumps.
- 5 Take about a third of the batter and mix it with the cocoa powder that has been dissolved in hot water, along with the chocolate food coloring if using. Stir until well combined to form the chocolate batter.
- 6 Prepare steamed cake molds or paper cups, and fill them with the vanilla batter first until about 3/4 full.
- 7 Pour a small spoonful of chocolate batter on top of the vanilla batter, then create a marble pattern by poking the batter with a toothpick or skewer in a circular motion.
- 8 Steam the batter in the preheated steamer over high heat for 15-20 minutes without opening the steamer lid during the first 10 minutes so the cakes rise perfectly.
- 9 Check for doneness by inserting a skewer into the center of the cake; if it comes out clean with no batter sticking to it, the cake is done.
- 10 Remove the steamed cakes from the steamer and let them cool briefly at room temperature before serving or storing in an airtight container.
💡 Tips
• Make sure the steaming water is fully boiling and at maximum heat before adding the batter so the cakes can rise and puff up perfectly.
• Don't open the steamer lid during the first 10 minutes of steaming, as a sudden change in temperature can cause the cakes to collapse or turn dense.
• Wrap the steamer lid with a clean cloth so water droplets don't fall onto the surface of the cakes and ruin their texture.
• Beat the eggs and sugar until they reach the thick ribbon stage, as this is the key to letting the cakes rise well without needing a lot of leavening agents.
📊 Nutrition Facts / serving
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