Print

Steamed Sponge Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 13 reviews

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.

  • Author: Chef
  • 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

  1. 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.
  2. Prepare Cake Mold: Grease the cake mold thinly with butter or line it with baking paper to prevent sticking.
  3. Melt Butter and Combine with Milk: Melt the butter gently, then stir in the milk until well combined.
  4. 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.
  5. Mix Egg Yolks: Stir the egg yolks with the butter-milk mixture until evenly incorporated.
  6. 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.
  7. Prepare Egg Whites: Add a few drops of lemon juice or white vinegar to the egg whites to stabilize them.
  8. 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.
  9. Beat Egg Whites – Second Stage: When bubbles become smaller, add the second third of caster sugar and continue beating at high speed.
  10. Beat Egg Whites – Final Stage: Add the remaining sugar and beat until the meringue reaches stiff peaks and the foam is smooth and hard.
  11. 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.
  12. Fold in Remaining Meringue: Gradually add the remaining meringue in batches, folding gently each time to maintain airiness.
  13. 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.
  14. 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.
  15. Rest Cake in Steamer: After steaming, turn off the heat and leave the cake undisturbed in the steamer for 5 minutes to settle.
  16. 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.

Find it online: https://cheftinaskitchen.com/steamed-sponge-cake-recipe/