The Steamed Sponge Cake Recipe is a delightful, airy treat that combines simplicity and elegance in every bite. This cake’s tender crumb and gentle sweetness come from a delicate balance of basic ingredients, steamed to perfection rather than baked, which results in an incredibly moist texture that simply melts in your mouth. Whether you’re new to steaming or a seasoned home baker, this recipe offers a charming twist on traditional cake-making that’s sure to impress your friends and family with its lightness and subtle flavor.
Ingredients You’ll Need
The beauty of this Steamed Sponge Cake Recipe lies in its straightforward list of ingredients, each playing a vital role in creating the fluffy, smooth cake you’ll love. From the richness of the butter to the crisp lift of whipped egg whites, these essentials work harmoniously to build texture, taste, and that irresistible golden hue.
- 2 Egg Yolks (A size): Add richness and color while helping bind the cake’s structure.
- 35 g All Purpose Flour: Provides the essential body and crumb structure to the cake.
- 10 g Corn Starch: Lightens the flour for an extra tender crumb.
- 35 g Milk: Moistens the batter for smoothness and soft texture.
- 25 g Butter: Adds a subtle richness and flavors the cake deeply.
- 2 Egg Whites (A size): Whipped to stiff peaks, they create the cake’s airy lift and soft sponge texture.
- 20 g Caster Sugar: Sweetens the batter without weighing it down.
- A few drops of Lemon Juice/White Vinegar: Stabilizes egg whites for perfect meringue peaks.
How to Make Steamed Sponge Cake Recipe
Step 1: Preheat and Prepare
Begin by adding enough water to your steamer and turning on the heat to bring it to a gentle boil. This step ensures your steaming environment will be ready to cook the cake evenly. Meanwhile, prepare your cake mold by lightly greasing it with butter or lining it with baking paper to prevent sticking later.
Step 2: Combine Butter and Milk
Melt the butter over low heat, then add the milk, stirring until smoothly blended. This warm mixture will enrich the batter and help blend your dry and wet ingredients seamlessly in the next steps.
Step 3: Separate Eggs and Mix Yolks
Carefully separate your egg yolks from the whites. Pour the yolks into the bowl with your butter and milk mix, stirring until well combined into a smooth, golden base for your cake batter.
Step 4: Incorporate Flour and Corn Starch
Sift together the all-purpose flour and corn starch to avoid lumps, then gradually add them into the egg yolk mixture. Stir gently until the batter is smooth with no dry powders left, forming the foundation of your cake’s structure.
Step 5: Prepare the Meringue
Add a few drops of lemon juice or white vinegar to the egg whites—this helps stabilize them as you beat. Using a high-speed mixer, whip the egg whites until they form large bubbles, then gradually add one-third of the caster sugar while continuing to beat. Repeat twice more as the bubbles become finer until you have a glossy, stiff meringue with firm peaks.
Step 6: Fold Meringue into Batter
Gently fold one-third of the meringue into the yolk batter to lighten the mixture. Then gradually add the remaining meringue in batches, folding carefully to maintain the airy texture. This step is crucial to keep the batter light and full of volume.
Step 7: Pour and Steam the Cake
Pour the batter into your prepared mold, tapping it lightly a few times to release any large air bubbles. Place it into the steamer with the lid slightly ajar to allow steam to circulate; steam on medium heat for 40 minutes. Once done, turn off the heat but leave the cake inside for another 5 minutes to finish cooking gently and prevent cracking.
Step 8: Cool and Unmold
Carefully remove the cake from the steamer, allow it to cool, and then unmold onto a cooling rack or plate. Once cool, slice it into your desired sizes and get ready to enjoy a piece of fluffy, steamed perfection.
How to Serve Steamed Sponge Cake Recipe
Garnishes
Enhance the elegance of your steamed sponge cake with fresh garnishes like a dusting of powdered sugar, a few sprigs of mint, or a light drizzle of honey or fruit syrup. These simple touches add color and flair, turning every slice into a mini celebration.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for indulgent sweetness. If you prefer something fruitier, fresh berries or a compote bring brightness and balance to the cake’s mild flavor.
Creative Ways to Present
Try layering slices of the steamed sponge cake with fruit and cream to create a quick trifle or use it as a soft base in a layered dessert. Alternatively, cut the cake into small cubes and serve alongside tea or coffee for an inviting afternoon treat.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover steamed sponge cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. Keeping it well sealed helps retain the cake’s moisture and softness.
Freezing
If you want to save your cake for longer, freezing is a great option. Wrap it securely in plastic wrap and then foil to protect against freezer burn. Frozen steamed sponge cake can last up to 1 month without losing much of its texture and flavor.
Reheating
To refresh the texture after storage or thawing, gently warm slices in a steamer or microwave at a low setting for a few seconds. This brings back the moist, tender quality that makes this Steamed Sponge Cake Recipe so irresistible.
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will make the sponge even lighter and softer thanks to its lower protein content, making it a wonderful substitute for this recipe.
Why do I add lemon juice or white vinegar to egg whites?
The acid helps stabilize the egg whites as you beat them, which means your meringue will hold stiffer peaks and create a fluffier cake without collapsing.
Can I use a microwave steamer instead of a traditional steamer?
Yes, a microwave steamer can work for this recipe, but make sure to adjust the cooking time and power settings carefully to prevent overcooking or drying out the cake.
Is it necessary to fold the batter gently?
Definitely. Folding gently preserves the air bubbles from the meringue, which is essential for the cake’s light and airy texture. Stirring too aggressively will deflate the batter.
Can I add flavors to the steamed sponge cake?
Yes, you can infuse your batter with vanilla extract, citrus zest, or almond essence to add a personal touch. Just be mindful of the quantities so the delicate balance of the cake isn’t overwhelmed.
Final Thoughts
There’s something truly magical about this Steamed Sponge Cake Recipe that makes every slice a small moment of joy. It’s simple, comforting, and wonderfully versatile—a perfect treat whether for a special occasion or a casual snack. I hope you’ll give it a try and discover just how rewarding homemade steamed cake can be. Once you do, it’s sure to become a cherished recipe in your kitchen too!
PrintSteamed Sponge Cake Recipe
This Steamed Sponge Cake is a light and fluffy dessert made by steaming a delicate batter of eggs, flour, milk, and butter. Unlike traditional baked sponge cakes, this version uses steam cooking, resulting in a moist texture with a subtle richness from butter and a hint of lemon for balance. Perfect for those looking for a soft, airy cake without the use of an oven.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
- Diet: Halal
Ingredients
Dry Ingredients
- 35 g All Purpose Flour
- 10 g Corn Starch
- 20 g Caster Sugar
Wet Ingredients
- 35 g Milk
- 25 g Butter
- A few drops of Lemon Juice or White Vinegar
Eggs
- 2 Egg Yolks (A size)
- 2 Egg Whites (A size)
Instructions
- Preheat Steamer: Add enough water to the steamer and turn on the heat to bring it to a boil, preparing it for steaming the cake.
- Prepare Cake Mold: Grease the cake mold thinly with butter or line it with baking paper to prevent sticking.
- Melt Butter and Combine with Milk: Melt the butter gently, then stir in the milk until well combined.
- Separate Eggs: Separate the egg yolks and whites carefully. Place the yolks into the bowl with the butter and milk mixture. Put the whites into a clean, dry bowl free from any oil or water.
- Mix Egg Yolks: Stir the egg yolks with the butter-milk mixture until evenly incorporated.
- Add Dry Ingredients: Sift the all-purpose flour and corn starch and add them to the egg yolk mixture. Mix gently until no dry powder remains.
- Prepare Egg Whites: Add a few drops of lemon juice or white vinegar to the egg whites to stabilize them.
- Beat Egg Whites – First Stage: Whip the egg whites at high speed until large bubbles form, then add one-third of the caster sugar while continuing to beat.
- Beat Egg Whites – Second Stage: When bubbles become smaller, add the second third of caster sugar and continue beating at high speed.
- Beat Egg Whites – Final Stage: Add the remaining sugar and beat until the meringue reaches stiff peaks and the foam is smooth and hard.
- Fold in Meringue (First Portion): Scoop one-third of the meringue into the egg yolk batter and fold carefully to combine without deflating the mixture.
- Fold in Remaining Meringue: Gradually add the remaining meringue in batches, folding gently each time to maintain airiness.
- Transfer Batter to Mold: Pour the combined batter into the prepared cake mold and tap it a few times to release any large air bubbles.
- Steam the Cake: Place the cake mold into the preheated steamer. Close the lid slightly ajar to allow some steam to escape. Steam on medium heat for 40 minutes.
- Rest Cake in Steamer: After steaming, turn off the heat and leave the cake undisturbed in the steamer for 5 minutes to settle.
- Cool and Serve: Remove the cake from the steamer, unmold it, and let it cool to room temperature before cutting into desired pieces and serving.
Notes
- Ensure the bowl and utensils used for whipping egg whites are completely clean and free of fat to achieve proper meringue stiff peaks.
- The small gap in the steamer lid prevents condensation drops from falling onto the cake surface.
- Folding the meringue gently is key to keeping the cake airy and light.
- You can substitute caster sugar with superfine sugar if unavailable.
- Serving the steamed cake slightly warm or at room temperature both work well.
