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.
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.
Line a bamboo steamer with parchment paper.
Grab 4 eggs, white, brown it doesn’t matter we welcome all colors here at FMK.
Whip the eggs until frothy.
Measure 1 teaspoon vanilla.
Add the vanilla to the mixture.
Measure 3/4 cups castor sugar (just another name for saying fine sugar).
Add the sugar to the egg, vanilla mixture.
Whip together until smooth and creamy. I’m using a Kitchen Aid mixer with the wire whisk attachment.
Measure 1 1/3 cups flour.
Slowly add the self-rising flour to the mixture.
Open 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.
Mix well, batter will be liquid.
Pour the batter into your parchment lined bamboo steamer.
just so I could make this.
Steam on high for 30 minutes.
Remove from steamer and let cool on wire rack.
Once it cools slice and enjoy!
- 4 eggs
- 3/4 cups castor sugar
- 1/2 teaspoon vanilla
- 1 1/3 cups self-rising flour
- 3 oz 7-up
- Line a bamboo steamer with parchment paper.
- Beat the eggs in a mixer until they are frothy peaks.
- Add the vanilla to the eggs and mix.
- Add the castor sugar and mix.
- Keeping the mixer on slowly add the self-rising flour.
- Add in the 7-up and mix.
- Pour the batter into the parchment lined bamboo steamer.
- 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.
