Steamed Sponge Cake

Flavor: Sweet; Cooking method: Steaming; Time: Twenty minutes; Difficulty: Easy.

Detailed Steps for Making Steamed Sponge Cake

Ingredients: One pack of self-raising flour (250g), 200g brown sugar, 4 eggs. Put the sugar in 200g of water, boil it until dissolved, then let it cool. Of course, the amount of sugar can be adjusted according to personal preference for sweetness, more eggs will give the sponge cake a stronger egg flavor.

Peel the eggs, put them in a deep container, add a few drops of cooking oil, beat until foamy. A deeper container is more suitable for beating the sponge cake batter.

Gently pour the self-raising flour into the egg mixture. The key to a fluffy sponge cake lies in the consistency of the batter. The amount of sugar water used in the batter is crucial, so do not pour all the sugar water into the flour at once. Stir in the same direction while slowly adding the sugar water.

The batter should be thick enough to flow down from a chopstick like a line without breaking. If it’s too thin, the batter won’t hold its shape on the chopstick, the cake won’t rise well after steaming, and it won’t have a soft texture, ending up hard.

To prevent sticking, grease the plate with some cooking oil, pour the prepared sponge cake batter into it. I divided the batter into two plates for steaming.

Fill the pot with more water, bring to a boil, then steam the cake over medium heat for about 25 minutes.

The steamed sponge cake after cooking

Once the sponge cake has cooled, you can cut it into pieces and enjoy!