- Dish type
This cake is cooked in a bamboo steamer over boiling water. Dust with icing sugar before serving.
95 people made this
- 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
MethodPrep:15min ›Cook:20min ›Ready in:35min
- 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.
- 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.
- 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.
- 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.
Reviews & ratingsAverage global rating:(54)
Reviews in English (45)
It would be a good site if the calories per serving was included-25 Mar 2017
Some one please help!I want to know what is "cake flour"? Does this mean self-raising flour or plain flour?I used plain flour (the type with reduced wheat protein)which is not self-raising and added 1/2 teaspoon baking powder as instructed in this chinese steam cake recipe, but it did not work out as it did not rise, and was tough as rubber! Should I use self-raising flour? Or where did I go wrong. Please help to confirm wether cake flour is self-raising flour. Many thanks.-11 Jul 2007
This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract. I didn't have a steamer or a large enough wok for my cake pan, so I placed it in a 9x13 pan, filled the larger pan with enough hot water to go halfway up the cake pan, covered the whole thing securely with foil, and baked it at 400 for 40 minutes. This would probably solve the problem with the undercooked bottom. It worked fabulously! Another suggestion would be to try serving the cake hot, and keep the remaining cake covered because it dries out easily. Wrap any leftovers with plastic and refrigerate. It reheats nicely in the microwave covered with a damp paper napkin.-28 Mar 2002
Chinese Egg Cake—Old Style Baked Version
Old style Chinese egg cake calls everybody’s childhood memory. This is also referred as mini Chinese sponge cake.
I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.
Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.
There are many easy and quite yummy cakes during my childhood. This one is made with egg and flour and we have another one made with yeast and rice flour, check that recipe here-Chinese steamed rice cake(sometimes is also known as sugar cake)
The muffin tin I am using is around 50*15mm for each cupcake.
The most important step of this recipe is to whip the egg until really light(white and no large bubbles anymore). I would suggest using warm water to speed up the process in cold winter days.
I got lots of requests concerning about measuring the ingredients in volume like cups, tablespoons and teaspoons.For traditional Chinese stir fries or soups, I used to skip any measurement process and made adjustment based on personal experience. But I started measure in volume especially for seasonings once I realize that reliable personal experience need years of practice. I use my kitchen scale for almost all of my baking and dessert recipes, as the precise ingredient amounts are so important of a successful baking. So Elaine still highly recommend buying yourself a kitchen scale. Technology changes cooking skill only if you use it.
However, I understand that many of you come across with a desperately needed recipe but there is no kitchen scale on hand. So I update this recipe with volume measurement. I am using US volume measurement. So 1 cup=240ml, 1 tablespoon=15 ml and 1 teaspoon=5ml.
How to Make Sponge Cake
Sponge cake is steamed, rather than baked, to create a softer, chewier feel. The Chinese name (aka mah lai goh) is reflective of its Malaysian origin.
Steamed sponge cake is perfect for an on-the-go breakfast or snack. It works well to break off into pieces by the handful, accompanied by a hot cup of tea or a bowl of light fruit.
Preparation is surprisingly easy and the final product resembles a moist angel food cake, with a pleasing light vanilla sweetness. Its flavor and texture offer a fun contrast to baked Western-style cakes.
Can you share any expert tips from your experience making sponge cake? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!
Sponge Cake Recipe
Makes: 1 Cake | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Adapted From: Chinese Grandma
5 large eggs, at room temperature
3/4 cup granulated sugar
1 cup cake flour
1/2 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract
1. Line an 8-inch cake pan with wax paper or parchment paper. Identify a wide pot or wok that can accommodate the pan and a rack that can fit in the pot and hold the pan above water level. Add water to about 1/2-inch below rack. Cover the pot and heat the water while you mix the cake batter.
2. Sift together the flour, baking powder and salt.
3. Add the eggs to a large mixing bowl. Using an electric mixer on high speed, beat the eggs for one minute and add sugar slowly. Beat until the mixture thickens, about five minutes.
4. Gradually whisk flour mixture into the eggs. Add vanilla extract.
5. Pour batter into prepared pan. Set pan on rack and cover pot. Turn heat to medium and steam until a toothpick inserted into the center comes out clean, about 20-25 minutes.
Learn more about Sponge Cake from these Experts
Chinese Sponge Cake
In China, cakes are normally steamed, which makes them moist. Traditionally, the sponge cake would be served plain, but you can also add fresh or canned fruit or top it with a bit of ice cream.
Chinese Sponge Cake Recipe:
- 1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
- 1 tsp baking powder
- 1/4 tsp salt
- 5 eggs
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 tsp almond extract
Line an 8 X 8-inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift 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 add the flour mixture to the egg mixture, stirring. 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 - 25 minutes or until a toothpick comes out clean.
Remove the cake pan from the wok (take care when removing the wok lid to keep condensation from dripping onto the cake). 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 Chinese Sponge Cake Recipe
Bai Tang Gao: Recipe Instructions
In a heat proof mixing bowl, mix the rice flour with 80g (80 ml) water to form large clumps. Set aside.
In a small pot, add the sugar and 200g water. Bring to a boil and stir just until the sugar is completely dissolved. Turn off the heat and immediately pour the boiling sugar water into the clumped rice mixture.
Whisk for a few minutes, until smooth (there should be no lumps). The mixture will look like a thin batter. Cool until lukewarm.
While the mixture is cooling, dissolve 3g active dry yeast (or instant yeast) into 2 tablespoons lukewarm water.
Let stand for 15 minutes so the yeast can bloom.
When the rice mixture is lukewarm and the yeast has activated, stir the yeast mixture into the batter and whisk for 3 minutes.
Cover the bowl with an overturned plate, and allow it to ferment in a warm place for at least 3 hours. I left mine inside the microwave with a large mug of boiled water sitting next to it and the door closed. After each hour, I replaced the mug of water with another mug of boiling water to keep the environment warm.
the last 10 minutes of fermentation, prepare your steamer, and make sure there’s enough water in it to last for 20 minutes of steaming over high heat.
After the 3 hours of fermentation are complete, you’ll see foamy bubbles have formed on the surface of your batter. Turn on the heat to boil the water in the steamer.
Pour the rice mixture into a 8″ or 9″ pie pan or other shallow heatproof dish that will fit inside your steamer. When the water is at a rolling boil, carefully place the dish into the steamer, cover, and steam for 20 minutes on high heat.
After 20 minutes, turn off the heat but do not uncover the steamer. Let the cake rest for 2 minutes. After 2 minutes, you may open the lid and remove the cake from the steamer.
Brush the top of the cake lightly with vegetable oil to give it a nice shine and keep it moist.
Allow it to cool on the counter before cutting. Brush your knife with oil before slicing.
Store in an airtight container in the refrigerator (during spring/summer) or on the counter (fall/winter). I enjoy these cold or at room temperature, but if you want to reheat them, simply steam for 5 minutes.
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Chinese sponge cake recipe - Recipes
Hello everyone! I'm so happy right now because I got my school year book today. I'm so excited to look at it.
Anyway, as you know, I made Chinese sponge cake yesterday. I'm so happy because it actually turned out this time. It took 5 tries until it turned out right. I'm so happy.
On top of that, the cake is delicious. My family already devoured it. It's only been a day since I made it too. It tastes a lot better than the bakery cakes and it is healthier. It uses canola oil instead of butter. That, I am happy about. No saturated fat.
Anyway, it can take a while to master making a sponge cake. Don't worry if it doesn't turn out the first time. I'm so happy because now, I can make those Chinese fruit sponge cakes that they make for birthdays. All I have to do is add frosting, cream, and fruit.
Anyway, here's the recipe.
- 1 cup cake flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 cup vegetable or canola oil (any type is fine)
- 1/2 cup water
- 8 egg yolks
- 1 tsp vanilla extract
- 8 egg whites
- 1 tsp cream of tartar
- Mix batter A with a hand mixer until just mixed.
- In another bowl, using an electric mixer, whisk the egg whites and cream of tartar (B) for 5 minutes until soft peaks form.
- Then, mix batter A with an electric mixer for about 4 to 5 mintues.
- Pour batter B into A. Then, mix them together, stirring in only one direction using a rubber spatula.
- Pour into the rice cooker and set it to the cake setting. It should take about 45 minutes.
- Once it's done cooking, open up the rice cooker and take the cake out.
- You can decorate the cake with frosting, fruit and with whatever you want. You can even cut the cake in the middle to add pastry cream.
- Enjoy. :)
I hope you guys enjoy the cake. :)
Anyway, now, back to the Spanish movie project. My group filmed Jaque mate en dos jugadas. I had so much fun filming the movie, even though it took 4 hours to film a 5 to 6 minute movie. Then again, my friend got distracted by Avatar the last airbender and we also ate pizza too.
We also messed up so many times, laughing. It was hard to keep things serious. There was a light saber fight and it took so much effort to not laugh. There was also a scene where I was suppose to drive to this one place. Well, I had to use my friends car, first of all. He said he unlocked the car and all I had to do was pretend to unlock in and then get in. He gave me the keys, and then we filmed and I walked up to the car. But, when I opened the car door, the alarm rang. My friend got really mad at me while the rest of us were laughing our heads off. It was so funny. I said sorry and he said that I shouldn't have pushed any buttons and that I should stay off the roads. It's not my fault. He still blames me.
Here's the video. Comments and suggestions would be nice.
The link is here: http://www.youtube.com/watch?v=GLlMGk7VF30
I hope you guys enjoy watching it. Some parts are really hilarious. Tell me what you think, especially about my Spanish speaking and my acting.
Anyway, do you guys like acting?
What's your favorite type of cake?
How to Make Super Soft Sponge Cake – Egg White Tips
The technique for making sponge cake or chiffon cake is not as hard as it seems. If you’ve ever made a chiffon cake, it’s the same thing. Separate the egg yolks and whites. Beat the whites to stiff peaks. Mix everything else with the yolks. Then fold the two mixtures together. Whenever a recipe calls for beating yolks and whites separately, it always seems intimidating. But here are some tips:
- Watch some videos on youtube to see what stiff peaks looks like. You probably are more likely to underbeat than overbeat.
- Make sure there are NO egg yolks in the white mixture. I crack my eggs and separate them in a small bowl first before adding to the large bowl.
- Wipe down the bowl with a paper towel soaked in vinegar before you beat the egg whites. This helps make sure there is no leftover oil on the bowl that will mess up your whites.
- Be gentle when folding your batter. Use a baking spatula to cut down the middle of the bowl and gently scoop from underneath, rotating the bowl as you go.
- If you’re scared about folding the batter, you can mix the whites into the yolks in thirds. Working in smaller batches sometimes helps.
Chinese sponge cake recipe - Recipes
If you&rsquove ever been lucky enough to have a Chinese spongecake delight like this, you&rsquove probably considered yourself to be very lucky. This is an amazingly light tasting cake with incredible texture that will leave you wanting more. The good news is, that while the recipe is quite involved, it&rsquos not particularly difficult to put it together.
What You Need
- 1 package vanilla or chocolate mousse*
- 1 package of vanilla or chocolate custard*
- One fully-baked and cooled Sponge Cake
- Fruit, cut into small pieces. In our photos, we are using strawberry, canteloupe and mango, but you can include kiwi, other berries, canned mandarins and more.
- 2 cups of stabilized whipped cream
- 1 extra cup of stabilized whipped cream or icing for decorating **
* Most authentic Chinese sponge cakes include vanilla mousse and custard, but if you like a little chocolate, by all means go for it.
** You can do some decorative piping with whipped cream, but more complex designs are difficult. If you plan to do any detailed decorating, you may want to have some butter or shortening-based icing available to do your decorating. Most Chinese sponge cakes are decorated with whipped cream and fruit, so it&rsquos not necessary to get too complicated.
Prepare the mousse and custard according to the package decorations. Cover and refrigerate to set for several hours or overnight.
Bake your sponge cake in advance as well, so it has time to cool completely. You can use a package mix or try our scrumptious recipe.
Cut the fruit into small pieces. You will need enough to cover 2 layers of your cake. If you plan to decorate the top of your cake with fruit as well, save some for that. If you use frozen fruit or berries, you may want to drain any excess liquid before you put them in your cake.
Prepare your whipped cream. Always use fresh whipped cream for your cake as it will taste much better. To keep your whipped cream stable for a longer period of time, try our stabilized whipped cream recipe. It will make it easier to decorate your cake and make it last longer, while still looking beautiful.
There is really no right or wrong way to assemble this cake because it&rsquos going to be delicious no matter what, but here is our suggestion.
To start with, cut your cake twice to create 3 layers. You can use a knife, thread or a cake leveler&hellipwhichever is your tool of choice. The idea is to get 3 layers that are as even as possible.
Bottom Layer: Mousse and fruit. In the picture below, we&rsquore using chocolate mousse and we topped it with fruit.
Next Layer: Custard and Fruit. Now you can top the next layer with custard and some more fruit.
Next, place the top on the cake. It may look a little lopsided, but you can usually smooth this out in when you top it with whipped cream.
TIP: If you want to avoid lopsidedness as much as possible, you can actually pipe some whipped cream in circle around each layer, going as close to the edge of the layer as possible. Do this before you add the mousse / custard and simple put the mousse and custard inside the whipped cream circle.
Top with Whipped Cream: Now you&rsquore ready to ice the cake with whipped cream. Using a spatula, start by spreading the whipped cream on top and then work on the edges. Use a clean cloth to wipe off any mess from your cake board&hellipthere was definitely plenty of mess to clean up before the lovely picture below was taken. We also used a decorating turntable to produce a smoother result.
Decorate Your Cake: Now you can decorate your cake as you will. As mentioned, many traditional Chinese Sponge Cakes are simply decorated with whipped cream and topped with fruit.
Chinese bakery-style cake
This was my first year hosting a holiday and probably the first time in over 10 years that I haven&rsquot had to travel for Thanksgiving. Also, my mom is celebrating a milestone birthday at the end of the month, so I wanted to make something special for her while she was visiting us for Thanksgiving.
I know that she (and my dad) aren&rsquot big fans of American sweets. They claim that our desserts are too sugary for their tastes. They much prefer the more subdued sweets that Chinese bakeries offer. We used to order Chinese bakery cakes all the time when we went to Philadelphia&rsquos Chinatown for a meal. There was always a reason to celebrate some momentous occasion, and therefore, always a reason to eat these cakes.
The sponge cake layers are light and fluffy and do not taste too sugary. Two cake layers are sandwiched on top of vanilla custard and fresh fruits. The entire cake is covered in a freshly made whipped cream frosting and garnished with additional fresh fruits. I can see why my parents love this cake &ndash it just seems healthier because the cake is lighter than their American counterparts.
I&rsquove had this cake bookmarked from Christine&rsquos Kitchen Chronicles for a long, long time. And now was the perfect time for me to tackle it. Don&rsquot be overwhelmed with the long list of ingredients and directions. The cake is actually very easy to make, and you&rsquoll be rewarded with a beautiful Chinese style cake at the end.
Mom actually helped me bake this cake and had a blast making it. My dad happily ate the remaining custard with a spoon and is already looking forward to the day that my mom recreates it for him. This cake was a huge success and was enjoyed by all.
Cake Wrapped in Paper Recipe
By Christine’s Recipes
Prep time: 10 mins
Cook time: 40 mins
Yield: Makes 6 cup cakes
- 5 eggs
- 50 grams butter
- 60 ml milk
- 100 grams cake flour (available at supermarket or Asian stores)
- 80 grams sugar
- 1/4 teaspoon vanilla extra
- 1/4 teaspoon cream of tartar
- Preheat the oven to 180C. Melt butter in a microwave oven or heat over boiling water in a bowl. Separate the egg yolks and the egg whites.
- Add the melted butter into milk, then sift cake flour into it and mix well. Add whisked egg yolks and vanilla extra into the mixture, mix thoroughly.
- Use an electrical mixer to beat egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with small amount at a time for 3 times.
- Pour batter into cup cake molds that are already lined with baking paper. Bake at 180C for 25 to 30 minutes. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Allow the cakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.