Traditional Steamed Sponge Cake (鸡蛋糕)
Huat ar! That’s the first thing whenever people this this Traditional Steamed Sponge Cake. I’m sure it is almost everyone’s favorite. Simple yet so satisfying. It is something that you don’t crave for, but will definitely tuck in when someone offer you.
My mum used to make 500 of these everyday when she was young. Gave me the recipe and is still good. Lovely!
Sweet, eggy and so fragrant. This will sure to impress your family and friends if you are giving it to them as a gift. I like to give them this Huat Kueh when they have some obstacle in life to brighten up their day and give them luck! Like when an examination is coming. Eat liao huat huat, marks also huat huat!
I am so proud that it rose beautifully. To make sure that it rises well, do note that you have to make sure that your steamer is well preheated and is always on high heat so that it will rapidly boil. Do not open until you have reached the time stated in the recipe because moisture from the lid may drop into your cake it it will not look good. But of course, time varies depending on your basket/pan you using.
In this recipe, I used sponge gel emulsifier. If you are against or couldn’t find it, just omit it.
- 175 grams of plain flour
- 175 grams of cake flour
- 1 tbsp. of baking powder
- ¼ tsp. of salt
- 3 eggs
- 185 grams of white fine sugar
- 170 grams of water
- 1 tsp. of vanilla extract
- 1 tsp. of sponge gel emulsifier (optional)
- Line 6 inch round bamboo basket with parchment paper. Use a normal pan if don’t have basket.
- Preheat steamer while you prepare.
- In a large bowl, sift together plain flour, cake flour, baking powder and salt.
- In your mixing bowl, whisk eggs, sugar, and sponge gel emulsifier together on high speed for 10 minutes until pale and fluffy.
- Turn your mixer down to low and drizzle vanilla extract and water.
- Lastly, gradually fold in dry ingredients.
- Transfer into your lined basket, and drop the pan to raise large air bubbles out.
- Place it in steamer for 35 to 40 minutes over rapidly boiling water.
- Let it cool for 20 minutes before serving.
15 Comments
Jennifer
Hello, thank you for sharing the recipe, but why is the top of my cake won’t split like yours?
Ellen
Hi ZongHan, good morning! I made this cake yesterday following your recipe. You said not to open steamer lid till steaming time is done. But the water in my wok dried up and my cake is slightly burnt on top and the bottom of basket is blackened. Fortunately the parchment paper was thick so bottom of cake not burnt (I have a big wok so I did put plenty of water in.) Cake can still be eaten but the texture is dense. Is the water of 170g enough? I used the same kitchen mixer to beat the eggs too.
Appreciate your response. Thank you
Ivy Yap
Hi Han Chua, may i know what’s the different between plain flour and cake flour? Tnx 🙂
Zong Han Chua
difference between plain flour and cake flour is the protein content (which becomes gluten). The protein content of cake flour is about 8%, while the protein content of plain flour is about 10-11%.
Cynthia Lim
If I would like to make the brown type of steamed cake, which ingredients do I have to change ?
Zong Han Chua
Just replace sugar with brown.
Cynthia Lim
Thanks. I tried the cake today and it seems very dry. What should I take note of in order to make it more moist?
Jonathan
HI! I was wondering if i can add some ingredients as side with the cake like fruits or nuts?
Zong Han Chua
Sure
Henry Quek
Hi Zhong Han,
Tried your traditional steamed sponge cake but was not hard, not as sponging. I am in Perth and unable to find the basket.
Is there other cake pan that I can use. Thanks.
Flo
Hi Zhong Han
I tried your recipe yesterday and the cake was very dense. What did I do wrong as I followed your youtube instructions.
Zong Han Chua
This traditional steamed sponge cake recipe is a little denser than the conventional recipe as it is a very old recipe. However, I feel that it still taste very yummy when consumed warm.
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Can I use a rice cooker instead of a stemaer for this recipe?
Zong Han Chua
You could try I’m not too sure!