Best Steamed Sponge Cake Recipes

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

EASY STEAMED SPONGE CAKE

Steps:

• Put eggs and sugar into mixing bowl.
• Beat on high for 5 minutes until creamy.
• Add rest of ingredients.
• Blend on low for 3-5 minutes until smooth.
• Line 9-inch cake pan with wax paper.
• Pour mixture into cake pan.
• Sprinkle with sesame seeds.
• Steam for 15 minutes, knife should come out clean when inserted.

STEAMED SPONGE CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10 inch tube pan.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. In a medium bowl, beat together egg yolks, milk and vanilla. Quickly fold into whites until no streaks remain. Sift together flour and baking powder, then quickly fold into egg mixture. Pour batter into 10 inch tube pan.
• Place the pan into the steamer. Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.

STEAMED MAMON (FILIPINO SPONGE CAKE)

Steps:

• Cream salt with yolks and add sugar slowly until consumed.
• Combine milk and water. Add flour and baking powder. Mix well. Add vanilla. Mix some more.
• Beat egg white and fold with the batter.
• Pour into ungreased muffin pan. Steam for 15 - 20 minutes.

MA LAI KOE (CHINESE STEAMED SPONGE CAKE)

Steps:

• Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
• Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
• Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
• Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.

MA LAI GO (STEAMED CHINESE SPONGE CAKE)

Steps:

• Beat eggs until light and foamy. Slowly add sugar while beating constantly. Add in vanilla. Mix remaining dry ingredients and fold into egg mixture. Pour batter into slightly greased pan. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.

STEAMED SPONGE CAKE

Steps:

• Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
• Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
• Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
• Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.
• For 20 tin cup cakes.