Steamed sponge cake ~ 'malaysian monday no. 4'

4 servings
20 min
30 min
Very Easy


Number of serving: 4
4 whole eggs

1 egg white

4 oz caster sugar

4 oz superfine flour

1  tsp vanilla

1/2 level tsp baking powder

Some wolfberries for decoration


  • Line an 8 inch sq. cake tin with greaseproof paper, set aside.
  • Sift the superfine flour with the baking powder, set aside.
  • Beat eggs, egg white and sugar on low speed, then on high till creamy and thick.
  • Meanwhile, heat up a steamer with water and bring to a rapid boil.
  • Using a hand whisk fold in the flour mixture into the egg mixture in 3 batches and blend well. Pour batter into the prepared cake tin. Tap tin lightly to remove air pockets.
  • Immediately place cake on steamer rack, covered. Steam for 30 to 35 mins. on high heat.
  • Remove the steamer lid quickly and carefully so that condensed steam will not drip onto the cake.
  • Test with skewer inserted in the centre of the cake till it comes out clean. Remove from steamer.
  • Sprinkle in some prewashed wolfberries as desired. Carefully lift up the cake and remove the greaseproof paper.
  • Let cake cool for about 10 mins. Cut cake with a serrated knife before serving.


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