Monday, September 20, 2010


Steamed sponge cake is moist and not so spongy. Not bad for a change.

( Chinese Steam Sponge cake taken from Google images)


5 large eggs
200g castor sugar
1 tsp vanilla essence

Sift twice

200g plain flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda


  1. Grease side of round cake pan with butter.
  2. line the base with non-stick baking sheet.
  3. Bring water in a large steamer to boil over high heat.
  4. Place eggs in a bowl of electric mixer and whisk for 3min until frothy.
  5. Add sugar. Continue to beat until pale and fluffy.
  6. Beat in vanilla essence.
  7. Carefully, fold in sifted dry ingredients 1/3 at a time. Keep beating.
  8. Pour mixture into pan.
  9. Wipe the steamer cover and wrap a large tea towel to prevent water from the cover dripping into the sponge cake.
  10. Steam over boiling water for 40min.


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