Cantonese Steamed Sponge Cake
A light, springy sponge cake made with whole eggs, steamed until set.
Ingredients
eggs
4
sugar
1 cup
all-purpose flour
1 cup
Instructions
1
Prepare the Steamer
Set up a steamer (see other steaming options on page x). Add water to the steamer until half full, and bring to a boil over high heat. Reduce to medium heat until ready to steam.
2
Mix the Batter
In a medium bowl, use a hand whisk to beat the eggs and sugar until the sugar is fully dissolved, about 2 minutes. Check with your fingers for any remaining granules. Add the flour and continue mixing until the mixture turns pale and fluffy, 4 to 5 minutes. Pour the batter into an 8-inch round glass casserole dish or soufflé dish.
3
Steam
Bring the water in the steamer back to a boil. Place the container with the batter onto a steaming rack or trivet inside the steamer. Cover with the lid and steam over medium heat for 20 to 25 minutes, until a knife inserted in the center comes out clean. The cake will puff up and the surface will be covered with small dimples (like the moon).
4
Remove and Cool
Once steamed, turn off the heat and wait for the steam to dissipate before lifting the lid. Lift the lid away from you to avoid burns and to prevent condensation from dripping onto the cake. Carefully remove the cake, let it cool completely, then slice.
