I enjoy experimenting with both recipes and alternative cooking methods, which is why I tried steaming with this colorful Steamed Harlequin Donut, perfect to brighten up the table during Carnival or for a party!
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Steaming
- Cuisine: Italian
Ingredients
- 3 eggs (medium)
- 6.3 oz sugar
- 1.6 cup all-purpose flour
- 0.4 cup milk
- 0.4 cup water
- 0.35 oz effervescent magnesia
- 1 packet baking powder (16 grams)
- 2 ml food coloring (red gel)
- 2 ml food coloring (blue gel)
- 2 ml food coloring (yellow)
- 2 packets vanillin (0.4 grams)
- to taste butter (for greasing the pan)
- to taste all-purpose flour (for flouring the pan)
Preparation
Place the egg yolks in a bowl, separating them from the whites, add 4.6 oz of sugar and beat them with a whisk until they become frothy.
Add the milk and the water in which you have dissolved the effervescent magnesia, and mix well with a whisk.
Incorporate the flour, baking powder, and vanillin into the mixture, mixing all the ingredients together.
Beat the egg whites until stiff, adding 1.8 oz of sugar.
Now add the beaten egg whites to the yolk and flour mixture, mixing gently with a spatula.
Divide the mixture into 4 equal parts and place them in separate bowls.
Color one part with blue, one with red. If you want brighter colors, use a greater amount.
One with a mix of red and blue coloring, leave the last one in the color of the batter, if you want it more intense add some yellow.
In a 22 cm (8.7 inch) diameter donut mold greased and floured, alternately place the mixture: two tablespoons of red, on top in the same spot add two tablespoons of green, two tablespoons of purple, and then two of the neutral color, continuing this way until you finish the batter. If it’s too much, prepare some muffins, steam for about 20 minutes.
Place the mold in the steamer, close with the lid and cook for about 60 minutes. Be sure not to open it for the first 30 minutes of cooking.
Always check with a toothpick to see if the cake is cooked inside, otherwise continue cooking for a few more minutes. Ensure that the surface is not too moist; it will be slightly sticky but not overly so. Let the donut cool in the steamer once turned off, leaving the lid on.
Tips/suggestions
If you don’t have a steamer, you can steam the donut using a bain-marie method. Place about 4 inches of water in a pot along with a trivet or the appropriate steaming basket and bring to a boil. Place the mold with the mixture on the trivet or basket, close well with a lid, and cook for about 60 minutes. To prevent condensation from the lid from falling on the batter, you can wrap it with a towel. I always try to tilt it when opening, so the condensation drips inside the pot and not onto the donut.
I recommend using gel or powder food coloring, as liquid ones tend to deflate the batter and make it less dense.
Steaming is not very simple; there is a risk that the cake won’t cook inside or won’t rise well, even if you follow the instructions to the letter. If this happens, you can try to fix it by slicing the donut and placing it again on an oven tray covered with parchment paper at 300°F for about 20 minutes. The less cooked part should be facing up. You can use the slices as a base for cheesecake or serve with powdered sugar sprinkled on top.
If you liked the Steamed Harlequin Donut, try the other donuts:
Shortcrust filled with figs, apples, and almonds
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