Steamed Egg Cake Recipe (Authentic Chinese Sponge Cake)
Steamed Egg Cake is a light, fluffy, and mildly sweet Chinese sponge cake often served in Hong Kong dim sum restaurants. Known for its airy texture and soft golden crumb, this classic steamed dessert is comforting, simple, and perfect with tea.
Menu: Steamed Egg Cake
Prep Time, Cook Time, Servings
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 50 minutes
- Servings: 6–8 slices
Ingredients
- 4 large eggs
- 3/4 cup sugar
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prepare the Steamer
Fill a steamer with water and bring it to a gentle boil. Grease a round cake pan or line it with parchment paper.
Step 2: Beat the Eggs
In a large bowl, beat eggs and sugar together until pale, thick, and fluffy. This step helps create the cake’s airy texture.
Step 3: Add Wet Ingredients
Mix in milk, oil, and vanilla extract until fully combined.
Step 4: Fold in Dry Ingredients
Sift together cake flour, baking powder, and salt. Gently fold into the egg mixture without overmixing to preserve air.
Step 5: Pour into Pan
Transfer the batter into the prepared cake pan and lightly tap to remove large air bubbles.
Step 6: Steam the Cake
Place the cake pan in the steamer and steam over medium heat for 25–30 minutes or until a toothpick inserted comes out clean.
Step 7: Cool and Serve
Allow the cake to cool slightly before slicing. Serve warm or at room temperature.
Tips for Perfect Steamed Egg Cake
- Beat eggs thoroughly for maximum fluffiness.
- Sift flour to avoid lumps.
- Steam over medium heat to prevent collapse.
- Wrap steamer lid with cloth to stop water droplets from falling onto the cake.
Common Mistakes to Avoid
- Overmixing batter – results in dense cake.
- High steaming heat – causes uneven texture.
- Opening lid too early – cake may collapse.
- Insufficient egg beating – less airy sponge.
Extra Info / Insights
Chinese steamed cakes are traditionally cooked without baking, making them extra moist and soft. Variations like Ma Lai Go became popular in Hong Kong tea houses and are often enjoyed alongside dim sum dishes and hot tea.
Nutrition Information (Approximate per serving)
- Calories: 180 kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 5g
- Sodium: 120mg
FAQ
- Can I bake instead of steam? – Yes, but steaming gives a softer texture.
- Why did my cake collapse? – Opening the lid too early or overmixing.
- Can I add flavors? – Yes, pandan or chocolate are popular variations.
- How do I store leftovers? – Keep in airtight container for 2–3 days.
- Can I freeze it? – Yes, wrap tightly before freezing.
Internal Links
Related recipes: Custard Buns, Turnip Cake
Conclusion
This Steamed Egg Cake Recipe delivers a soft, fluffy, and lightly sweet sponge cake that perfectly complements traditional dim sum meals or afternoon tea.
