Steamed sponge cake is soft, fluffy, and perfectly moist every time. It’s so simple to prepare and doesn’t require an oven, just a steamer and a little patience. If you’re a fan of light, airy cakes, this recipe is a must-try!
Why You‘ll Love This Recipe
I know many of you are used to baking cakes in the oven, but have you ever tried making a steamed cake?
After sharing the rice cooker cake recipe, I thought I’d introduce the steamed sponge cake. It’s a must-try!
This cake is fragrant, sweet, and incredibly soft. The texture is delicate, and it practically melts in your mouth.
If you follow my steps carefully, you’ll find it really simple to make. The method is quite similar to making chiffon cake, so if you’ve tried that before, you’ll feel right at home with this one!
This steamed sponge cake is perfect for both adults and kids. If you prefer less sugar, you can easily skip it in the recipe—it still tastes delicious!
Every time I hear my daughter say, “Mom, this is really good!” I feel so happy and proud to share this recipe with my family.
Getting the Perfect Batter Consistency
For this recipe, I’m using two large eggs. It’s important to note that eggs can vary in size, and the type of flour you use can make a difference in the texture as well.
If you find the batter too thick after mixing, you can add a little more milk to thin it out. The batter should be smooth and flow easily, and when dropped from a height, it should form a gentle, stacked mound—this means it’s ready!
Based on feedback from others who’ve tried this recipe, I’ve summarized some key tips for success:
Why Does My Cake Rise High in the Steamer, but Shrink Once I Open the Lid?
This is a common issue that many people face, but don’t worry—it’s fixable! Here’s how to get it right:
- Steam the cake for at least 45 minutes. If you don’t steam it long enough, the cake won’t have time to set, and it will collapse. Don’t rush the steaming time.
- Check the egg whites. Make sure you’ve whipped them to stiff peaks. If they’re under-whipped, the cake will have trouble rising. Similarly, ensure that the batter is properly folded, as uneven folding can lead to uneven rising.
- Steam on medium-low heat. Steaming on too high a heat can cause the cake to puff up too quickly and then shrink once cooled. A steady, gentle heat will give the cake the perfect rise.
- Invert the cake to cool. Once the cake is steamed, immediately remove it from the steamer, take off the plastic wrap, and invert the mold onto a cooling rack. This helps the cake hold its shape as it cools.
- Prevent water from getting into the cake. It’s very important to keep the moisture out during the steaming process. I recommend covering the mold with two layers of plastic wrap and tying it with string to seal it tightly. This prevents water from dripping into the cake batter, which could affect its texture.
With these tips, you’ll be able to make a light, fluffy, and perfectly steamed sponge cake every time! Trust me, it’s easier than it sounds, and the results are absolutely worth it.
Ingredients:
- 2 large eggs
- 30g cooking oil (can use neutral oils like corn oil or soybean oil for a smoother cake texture)
- 40g full-fat milk
- 60g low-gluten flour
- 40g white sugar
- A few drops of white vinegar (you can substitute with lemon juice)
Instructions:
Preparation
Prepare two clean bowls, free of water and oil. Crack the eggs into one of the bowls and set it aside. The other bowl will be used for the batter.
Making the Batter
- Pour 30g of cooking oil and 40g of full-fat milk into the empty bowl. Use a whisk or chopsticks to stir until the oil and milk are fully emulsified, forming a smooth, uniform mixture.
- Sift 60g of low-gluten flour into the emulsified liquid, and gently stir with a spatula. Be careful not to overmix, just until the flour is fully combined with the liquid and there are no dry flour spots.
- Separate the egg whites and egg yolks. Add the egg yolks into the batter and mix well. If the batter is too thick, you can add a small amount of milk to thin it slightly. The batter should be smooth and drop in a smooth, stacking manner from a height.
Whipping Egg Whites
- Add a few drops of white vinegar to the egg whites to reduce any odor.
- Add 40g of white sugar, and start whipping the egg whites with a low-speed mixer to create large bubbles. Gradually increase to medium speed until the egg whites become finer with distinct lines, then switch to high-speed to whip until the egg whites form stiff peaks, where the peaks stand straight when the whisk is lifted.
Mixing the Batter with Egg Whites
- Take one-third of the whipped egg whites and fold it gently into the batter using a spatula, moving from the bottom to the top. Be quick and light-handed to avoid deflating the mixture.
- Once well mixed, pour the batter back into the remaining egg whites and continue folding until fully incorporated
Preparing for Steaming
- Pour the mixed batter into the 6-inch chiffon cake mold. Tap the mold gently on the countertop to remove any large air bubbles.
- Cover the mold with two layers of plastic wrap and tie the wrap tightly with string (this step is optional but helps prevent steam from entering the mold during steaming).
Steaming the Cake
- Add enough water to a steamer and bring it to a boil over high heat. Once boiling, place the mold with the batter into the steamer. Reduce the heat to medium-low and steam for 45 minutes.
- During steaming, keep an eye on the water level in the steamer to avoid it running dry, which could cause the cake to shrink.
Unmolding and Cooling
- After 45 minutes, check if the cake is fully steamed. Remove the mold from the steamer immediately, take off the plastic wrap, and gently tap the mold again to release any excess steam.
Invert the mold onto a cooling rack and let the cake cool naturally. Handle quickly but gently. Once the cake has cooled completely, it should easily release from the mold. Enjoy your delicious steamed cake!
Frequently Asked Questions:
1. Can I use a different size mold?
Yes, you can use a larger or smaller mold, but the steaming time may vary. Adjust accordingly—if the mold is smaller, the cake will cook faster; if it’s larger, it may need a bit longer.
2. Can I add flavorings or fillings to the cake?
Absolutely! You can add a few drops of vanilla extract, a spoonful of lemon zest, or even some fruit puree to the batter for different flavors.
3. Can I store this cake?
This steamed sponge cake is best enjoyed fresh, but you can store leftovers in an airtight container for up to 2-3 days. The texture may change slightly after refrigeration, but it still tastes delicious.
4. Why Is My Cake Not Fluffy?
The most important factor is properly whipping the egg whites to stiff peaks. This is what gives the cake its light, airy texture. If the egg whites are not whipped to the right consistency, or if water leaks into the batter while steaming, the cake will not rise properly and may turn out dense.
Classic Steamed Sponge Cake: Easy, Light, and Delicious
Ingredients
- 2 large eggs
- 30 g cooking oil can use neutral oils like corn oil or soybean oil for a smoother cake texture
- 40 g full-fat milk
- 60 g low-gluten flour
- 40 g white sugar
- A few drops of white vinegar you can substitute with lemon juice
Instructions
Preparation
- Prepare two clean bowls, free of water and oil. Crack the eggs into one of the bowls and set it aside. The other bowl will be used for the batter.
Making the Batter
- Pour 30g of cooking oil and 40g of full-fat milk into the empty bowl. Use a whisk or chopsticks to stir until the oil and milk are fully emulsified, forming a smooth, uniform mixture.
- Sift 60g of low-gluten flour into the emulsified liquid, and gently stir with a spatula. Be careful not to overmix, just until the flour is fully combined with the liquid and there are no dry flour spots.
- Separate the egg whites and egg yolks. Add the egg yolks into the batter and mix well. If the batter is too thick, you can add a small amount of milk to thin it slightly. The batter should be smooth and drop in a smooth, stacking manner from a height.
Whipping Egg Whites
- Add a few drops of white vinegar to the egg whites to reduce any odor.
- Add 40g of white sugar, and start whipping the egg whites with a low-speed mixer to create large bubbles. Gradually increase to medium speed until the egg whites become finer with distinct lines, then switch to high-speed to whip until the egg whites form stiff peaks, where the peaks stand straight when the whisk is lifted.
Mixing the Batter with Egg Whites
- Take one-third of the whipped egg whites and fold it gently into the batter using a spatula, moving from the bottom to the top. Be quick and light-handed to avoid deflating the mixture.
- Once well mixed, pour the batter back into the remaining egg whites and continue folding until fully incorporated
Preparing for Steaming
- Pour the mixed batter into the 6-inch chiffon cake mold. Tap the mold gently on the countertop to remove any large air bubbles.
- Cover the mold with two layers of plastic wrap and tie the wrap tightly with string (this step is optional but helps prevent steam from entering the mold during steaming).
Steaming the Cake
- Add enough water to a steamer and bring it to a boil over high heat. Once boiling, place the mold with the batter into the steamer. Reduce the heat to medium-low and steam for 45 minutes.
- During steaming, keep an eye on the water level in the steamer to avoid it running dry, which could cause the cake to shrink.
Unmolding and Cooling
- After 45 minutes, check if the cake is fully steamed. Remove the mold from the steamer immediately, take off the plastic wrap, and gently tap the mold again to release any excess steam.
- Invert the mold onto a cooling rack and let the cake cool naturally. Handle quickly but gently. Once the cake has cooled completely, it should easily release from the mold. Enjoy your delicious steamed cake!