Steamed Chinese Sponge Cake is a pretty simple recipe requiring only 4 ingredients. The cake is steamed instead of baked. The end result – light & spongy with only a hint of butter. It is not a rich cake, so I don’t feel guilty eating a few at a go.
I think the next time I cook this, I will add some milk (perhaps 1/2 cup) and use coconut or dark brown sugar instead of white sugar. That should give it a better flavour.
- 4 eggs
- 90 gm sugar
- 30 gm butter (melted)
- 100 gm self raising flour
1. Prepare the steamer and line the baking tin with baking paper, ready for use.
2. Fill a large basin with warm water (about 3-4 inches). Place a mixing bowl in the warm water.
3. Add eggs and sugar and whisk until thick & fluffy. Test for consistency – lift the beater, the mixture should form a ribbon.
4. Sift the flour twice and add one third at a time into the egg mixture. Gently stir in the flour with a spatula.
5. Gently stir in the melted butter to combine.
6. Pour batter into the paper-lined baking tin. Tap the baking tin to remove some of the large bubbles.
7. Ensure the water in the steamer is steaming hot before putting the baking tin into the steamer.
8. Steam at high heat for 20 mins. Insert a skewer into the cake and if it comes out clean, it is cooked.
9. Place on a cooling rack on top of the cake and invert it. Peel off the baking paper and cut to serve.