Steamed Sponge Cake

Need more explanation? Click here for Chinese Mandarin voice over version

Have you been troubled by steamed sponge cakes collapsing or turning into pancakes? I would like to share with you a little steaming tip that I got after countless failures. Without baking powder or baking soda, you can get an almost perfect steamed sponge cake. This cake is made using the separated eggs method. The cake has a delicate texture, a soft and fluffy taste, and the aroma of eggs and butter. The good thing about steamed cake is not getting heatiness when you eat more!

The ingredients of Steamed Sponge Cake
The ingredients of Steamed Sponge Cake

To steam a soft and fluffy cake, you must pay attention to the following points.

Water Vapour

To steam a cake that does not collapse, the little secret is on the lid! As long as the lid of the pot is slightly slanted and a small gap is left, the excess water vapor in the pot can be released, and the water vapor on the lid can also flow into the bottom of the pot diagonally. In this way, the cake will not absorb too much water vapor and become heavy. I tried many ways and finally found that it is the most effective and easiest way to just leave the lid on the pot so that the excess water vapor can be released.

This is also very similar to life. Sometimes we are too busy to breathe, try to open our hearts, many questions may have answers.

The little secret is on the lid
The little secret is on the lid

The Heat

Every time I look at the steamed cake through the glass cover, it’s about to expand out, but in the end it just a lie to me. Although steaming with high heat can shorten the time, but it expands quickly and also shrinks quickly.

Although steamed with a small heat can have a more delicate texture, but it takes too long. If it is not handled well, it will not be cooked, and it will taste powdery.

Therefore, medium heat is the most ideal. Steam for 40 minutes on medium heat during the whole process, keeping the water in a boiling state. After steaming, turn off the heat and simmer for 5 minutes. Let the temperature in the pot drop slightly before opening it. This will prevent the cake from collapsing suddenly when encountering cold air.

Another point is the preheating of the steamer. We need to add water to preheat the steamer before making the batter, so after we make the batter, the water just boils. Otherwise, when the batter is made, the water still unboiled. The air in the batter will dissipate a lot.

Medium heat is the most ideal
Medium heat is the most ideal

Egg

For eggs taken out of the refrigerator, there will be moisture on the eggshell, and moisture will affect the process of separating the egg whites, it will hard to become meringue. If the egg whites are difficult to beat and shape, a lot of the meringue will dissipate when mixed with the egg yolk batter. Then the steamed cake will shrink so much that it tastes solid and tastes a bit like Nyonya kuih.

Moisture on the eggshell
Moisture on the eggshell

The Method Of Mixing

Generally, cakes require a soft texture. If it is stirred quickly in the same direction, the batter will easily become gluten, causing the cake to collapse or not be fluffy. Therefore, when mixing the batter, you should mix with the folding method, so as to reduce the probability of defoaming and avoid the batter from becoming gluten.

Mix with the folding method

If you like steamed cakes, you might love this Dark Brown Sugar flavor Steamed Malay Cake.

Well, these are the tips and experience how I steamed cake. If you think this is helpful, please share it with your family and friends~

Steamed Cake

Steamed Sponge Cake

This cake is made using the separated eggs method. The cake has a delicate texture, a soft and fluffy taste, and the aroma of eggs and butter. The good thing of steamed cake is not getting heatiness when you eat more!

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Course: Dessert
Cuisine: Chinese
Keyword: Cake, No-Bake
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 Eggs Portion
Calories: 187kcal

EQUIPMENT

  • 6-inch Cake Mold
  • baking paper

INGREDIENTS

Egg Yolk Batter

  • 2 Egg Yolks A size
  • 35 g All Purpose Flour
  • 10 g Corn Starch
  • 35 g Milk
  • 25 g Butter

Meringue

  • 2 Egg Whites A size
  • 20 g Caster Sugar
  • A few drops of Lemon Juice/White Vinegar


INSTRUCTIONS

  • Add enough water to the steamer and turn on the heat to preheat the steamer.
  • Prepare cake mold, spread a thin layer of butter or put baking paper for later use.
  • After melting the butter, add milk and mix well.
  • Separate the egg yolks and whites, and put the yolks in a bowl of butter and milk. Put the egg whites into a large bowl that is free of oil and water.
  • Stir the egg yolks and mix evenly.
  • Add sifted all purpose flour and corn starch to the egg yolk’s bowl, and mix until there is no dry powder.
  • Add a few drops of lemon juice or white vinegar to the egg whites.
  • Beat with a high speed until the egg whites have large bubbles, add 1/3 caster sugar, and then continue to beat at high speed.
  • Add 1/3 caster sugar after the bubbles are smaller, and then continue to beat at high speed.
  • After the bubbles turned fine, add the remaining caster sugar, and continue to beat until the foam is hard and got stiff peaks.
  • Scoop 1/3 of the meringue into the egg yolk batter and stir evenly with the folding method.
  • Pour the mixed egg yolk batter into the meringue in batches and mix evenly with the folding method.
  • Pour the mixed batter into the mold, knock it a few times to release out large bubbles.
  • Put it into a boiling steamer. Close the lid slightly slant and leave a gap, steam on medium heat for 40 minutes, then turn off the heat and leave for 5 minutes.
  • After the steaming, unmold it and let it cool. Cut into the size you like.

INSTRUCTIONS VIDEO

NUTRITION

Serving: 1portion | Calories: 187kcal | Carbohydrates: 19.4g | Protein: 5.4g | Fat: 10g | Saturated Fat: 5.4g | Cholesterol: 128mg | Sodium: 95mg | Potassium: 61mg | Fiber: 0.3g | Sugar: 7.5g | Calcium: 33mg | Iron: 1mg
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2 thoughts on “Steamed Sponge Cake”

  1. Hi… thanks for the recipe 🙂
    I’d like to ask if i use cake flour instead all purpose + corn flour. How many gram should i put? What about cocoa powder usage, shall i less the flour if i need to make using cocoa powder?

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