Traditional Steamed Sponge Cake Recipes

STEAMED SPONGE CAKE

Steps:

• 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.

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.

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.

TRADITIONAL STEAMED SPONGE CAKE

Steps:

• Preheat steamer while you prepare.
• Line a six-inch round bamboo basket with parchment paper.
• In large bowl, sift together All-Purpose Flour (175 gram), Cake Flour (175 gram), Baking Powder (1 tablespoon), and Salt (1/4 teaspoon).
• In your mixing bowl, whisk Egg (3), Caster Sugar (185 gram), and Cake Stabilizer (1 teaspoon) together on high speed for ten minutes.
• Mix until pale and fluffy.
• Turn your mixer down to low and drizzle Vanilla Extract (1 teaspoon) and Water (170 gram).
• Lastly, gradually fold in dry ingredients.
• Transfer into your lined basket, and gently drop the pan against the worktop to get large air bubbles out.
• Place it in the steamer for thirty five to forty minutes over rapidly boiling water.
• Let it cool for 20 minutes before serving.
• Serve and enjoy!

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.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

CHINESE STEAMED CAKE

Steps:

• Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
• Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
• Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
• Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.