This is a print preview of "Steamed Custard Sponge Cake" recipe.

Steamed Custard Sponge Cake Recipe
by Little Corner of Mine

I wanted to create a recipe for steamed custard sponge cake. This was my second trials. I used a different recipe for the first attempt and for some reason the bottom half of the steamed cake was slightly hard, even though it rises beautifully. So, I played around with this second recipe and added oil into my steamed sponge cake. It didn't raise as high because my bamboo steamer was too big, I used a 12-inch bamboo steamer. This recipe is okay but I wanted to try it with separating egg yolk and egg white (like a chiffon cake method) and compare the result. And of course use a smaller pan! This cake was soft but after the second day, it was still soft but had a slightly dry texture.

The steamed custard sponge cake from the bamboo steamer had nice top, even though I didn't cover it with a cheese cloth. The first one I steamed using my electric steamer had bubbles top because the water condensation from the steamer kept dropping onto the cake.




1. Sift (A) in a bowl, set aside.

2. In a large mixing bowl, add in (B), beat with an electric beater until thick and double/triple in size.

3. Alternating adding flour and oil and stir with a spatula until combine.

4. Pour into parchment lined bamboo steamer, cover and steam on your wok for 20-30 minutes. Depending on the size of your bamboo steamer.

Note: If you don't have a bamboo steamer, you can use a round cake pan and steam it using your wok. Cover with a wok lid.