Chinese sponge cake

    Chinese sponge cake


    72 people made this

    About this recipe: This cake is cooked in a bamboo steamer over boiling water. The results are a light, moist sponge. Dust with icing sugar before serving.

    Serves: 12 

    • 6 eggs
    • 250g caster sugar
    • 2 1/2 tablespoons water
    • 215g cake flour
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons almond extract
    • 4 tablespoons icing sugar for dusting

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Arrange a large bamboo steamer or regular steamer over simmering water. Ensure it is large enough to hold the cake tin. Line a 23cm square tin with greaseproof paper.
    2. 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 almond extract.
    3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk mixture. Pour the cake mixture into the prepared tin, and smooth out to edges. Tap the tin a few times to get rid of large air bubbles.
    4. Place the tin into the steamer. Cover the top of the steamer with a tea 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 skewer inserted into the centre comes out clean. Cool on a wire rack.

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