Traditional Steamed Sponge Cake Recipes

MA LAI GAO (馬拉糕)

Steps:

• Combine plain flour, cake flour, and custard powder, in a mixing bowl, and mix well with a wooden spoon. Sift the flour mixture once, and set aside. In a separate mixing bowl, combine the brown sugar and white sugar, mix well, and set aside.
• Using an electric mixer fitted with a whisk attachment, whisk eggs on high speed (speed 4 to 5 on my Kitchen Aid mixer) for 15 to 20 seconds. While whisking, gradually add in the combined sugars, in a steady, continuous stream. Continue to whisk until the egg mixture turns pale in colour, thickens, and triples in volume (ribbon stage - see Recipe Notes below), about 5 to 6 minutes.
• Sift the flour mixture a second time. Divide the flour mixture into 3 portions. Fold the flour mixture, one portion at a time, into the egg mixture, using a light and quick hand. Cover the batter with a dry tea cloth, and set aside to rest for 1-2 hours.
• Meanwhile, prepare the bamboo steamer. Line the base and sides of a 10-inch bamboo steamer with greaseproof paper. When batter has sufficiently rested, prepare enough water (for at least 30 minutes of steaming) in a deep pot and bring to boil, over high heat.
• In a small bowl, combine evaporated milk, honey, baking powder, and baking soda. Fold into the batter until well incorporated. Lastly, add the oil, and gently fold into the batter, until well combined.
• Pour the batter into the prepared bamboo steamer, cover with bamboo lid, set it stably over the pot of boiling water, and steam for 30 minutes, or until a bamboo skewer inserted into the centre of the cake, emerges free of sticky batter. Slice as desired, and serve immediately.

CHINESE SPONGE CAKE RECIPE

Steps:

• Gather the ingredients.
• Line an 8 X 8- or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.
• Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.
• Separate the egg yolks and the egg whites.
• In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly.
• Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract.
• Gradually sift the flour mixture onto the egg mixture and gently fold in after each addition. Mix thoroughly, but do not beat.
• Pour the batter into the cake pan . Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 to 25 minutes or until a toothpick comes out clean.
• Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right-side up. Cut into squares.

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.

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:

• 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 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!