Fluffy Chinese Steamed Sponge Cake With a Tender Crumb

Steamed sponge cake is the fluffy one cooked over water, so it stays soft and never browns. I steam it gentle so the crumb springs instead of collapsing.

The process of steaming rather than baking gives this cake its unique texture, and it can be flavored with various ingredients such as coconut or pandan for added depth.

Delicate and Fluffy Chinese Sponge Cake

This Chinese steamed sponge cake is made with simple ingredients that combine to create an airy dessert, perfect for any occasion. The recipe yields 8 slices and takes approximately 40 minutes to prepare and steam.

Ingredients

4 large eggs, at room temperature
1 cup granulated sugar
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/4 cup vegetable oil
1/4 cup milk or coconut milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Prepare the Steamer: Fill a large pot or steamer with water and bring to a gentle boil. Line a 9-inch round cake pan with parchment paper.
Whisk the Eggs: In a mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for about 5-8 minutes, until the mixture becomes pale and fluffy.
Combine Dry Ingredients: In another bowl, whisk together the sifted flour, baking powder, and salt.

Mix Wet Ingredients: In a small bowl, combine the vegetable oil, milk, and vanilla extract.
Combine Mixtures: Gradually fold the dry ingredients into the egg mixture, alternating with the wet ingredients, until well combined. Be careful not to deflate the batter.
Pour Batter: Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

Steam the Cake: Place the cake pan into the steamer, cover it with a lid, and steam on medium heat for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once done, remove the cake from the steamer and allow it to cool for a few minutes before flipping it out onto a plate. Serve warm or at room temperature.