Steamed Custard Sponge Cake Recipe
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 1/4 cup self raising flour
- 1/4 cup custard powder
- 1/4 tsp. baking soda
- 3 large eggs
- 2/3 cup brown sugar (I used light, but it doesn't matter, just use what you have)
- 1 tsp. pure vanilla extract
- 1/4 cup + 1/8 cup canola oil
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.