Steamed Sponge Cake – a delicious recipe with egg yolks, egg whites, sugar, flour, baking soda, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
2
Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, 1/2 portion of the flour, 1/2 portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
3
Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, 20 tin cups.
4
Close the steamer lid, let it steamed for 20 minutes with high temperature. Then use low temperature for another 5 minutes.
5
For 20 tin cup cakes.
847
kcal
Calories
24
g
Fat
124
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 egg yolks, 4 egg whites, 250 g granulated sugar, 300 g flour, and more.
Yes, Steamed Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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