Fuzzy Monkey's Kitchen

How To Make Traditional Steamed Sponge Cake

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Traditional Sponge Cake 33
Traditional Sponge Cake

Recently we had a small baking contest at work. My boss mentioned something about liking traditional steamed sponge cake. We ended up having a competition to find out who can make a better sponge cake. I choose to make the recipe you see below.

It has been adapted from: Agnes Chang Delightful Snacks & Dim Sum. (affiliate link)

As it turns out this recipe is a winner.

Anyway enough about our office baking competitions.

Here is how I make Traditional Steam Sponge Cake.

First, gather the ingredients.

Traditional Sponge Cake 04

Line a bamboo steamer with parchment paper.

Traditional Sponge Cake 12

Grab 4 eggs, white, brown it doesn’t matter we welcome all colors here at FMK.

Whip the eggs until frothy.

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Measure 1 teaspoon vanilla.
Add the vanilla to the mixture.

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Measure 3/4 cups castor sugar (just another name for saying fine sugar).
Add the sugar to the egg, vanilla mixture.

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Whip together until smooth and creamy. I’m using a Kitchen Aid mixer with the wire whisk attachment.

Traditional Sponge Cake 17Measure 1 1/3 cups flour.
Slowly add the self-rising flour to the mixture.

Traditional Sponge Cake 16Open a can of 7-up and drink half the can. I’m kidding of course that would be gross to drink out of the can first and then pour into your batter. Gross!

Measure 2 ounces

Pour the 7-up, into the batter and drink the remainder of 7-up.

Traditional Sponge Cake 21Mix well, batter will be liquid.

Traditional Sponge Cake 24

Pour the batter into your parchment lined bamboo steamer.

Traditional Sponge Cake 28

Crazy but I ended up buying a brand new Joyce Chen 26-0013, 10-Inch Bamboo Steamer Set
just so I could make this.

 

Steam on high for 30 minutes.

Traditional Sponge Cake 30

Remove from steamer and let cool on wire rack.

Traditional Sponge Cake 33

Once it cools slice and enjoy!

Traditional Steamed Sponge Cake Recipe
Cuisine: Asian
Author: David Gates – Fuzzy Monkey’s Kitchen
Adapted from Agnes Change Delightful Snacks & Dim Sum. Converting grams to american measurements is always a challenge. In order to Americanize this I’ve stuck with just american measurements.
Ingredients
  • 4 eggs
  • 3/4 cups castor sugar
  • 1/2 teaspoon vanilla
  • 1 1/3 cups self-rising flour
  • 3 oz 7-up
Instructions
  1. Line a bamboo steamer with parchment paper.
  2. Beat the eggs in a mixer until they are frothy peaks.
  3. Add the vanilla to the eggs and mix.
  4. Add the castor sugar and mix.
  5. Keeping the mixer on slowly add the self-rising flour.
  6. Add in the 7-up and mix.
  7. Pour the batter into the parchment lined bamboo steamer.
  8. Steam for 30 minutes.

To me this looked pretty plain, one variation of this was to add in red maraschino cherries. What variations have you tired? Please comment and share below. There has to be creative ways to dress this up. I’ll just need to make it more often.

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