How to Make Delicious, Soft, and Fluffy Steamed Milk Sponge Cake
Sponge cake is a delicious treat loved by many, with a variety of flavors to choose from. Today, COCOIRE will guide you on how to make a steamed milk sponge cake without the need for an oven!
Ingredients for Steamed Milk Sponge Cake (Serves 4-5)
- 3 eggs (55-60g each, including the shell)
- 90g all-purpose flour
- 1 teaspoon baking powder (optional, but it helps the cake rise more evenly)
- 45ml cooking oil
- 45ml fresh milk
- 8g vanilla sugar (can be substituted with vanilla extract and an additional 5g of sugar)
- 1/2 teaspoon lemon juice
- 50g fine sugar
Tools Needed
- Steamer, cake mold
Steps to Prepare Steamed Milk Sponge Cake
1. Mix the Batter
Separate the egg yolks and whites.
Note:
- Ensure the eggs are at room temperature. If stored in the fridge, let them warm to room temperature before baking. The egg whites should be free of any yolk, fat, or other contaminants.
- In a bowl, mix 3 egg yolks with 8g of vanilla sugar until dissolved.
- Once the sugar is dissolved, add 45ml of cooking oil and 45ml of fresh milk, then mix well.
- Sift 90g of all-purpose flour into the bowl to ensure a smooth mixture, then gently fold the batter using a spatula until smooth.
2. Whip the Egg Whites
- In a separate bowl, add 3 egg whites and 1/2 teaspoon of lemon juice.
- Beat the egg whites at low speed until bubbles form, resembling soap foam.
- When large bubbles appear, gradually add 20g of sugar while continuing to beat at low speed until dissolved. After 30 seconds, add another 20g of sugar, continuing to beat at low speed.
- When the final 10g of sugar is added, increase the speed to high, whipping until the egg whites form soft peaks and the mixture is smooth and glossy. Reduce the speed and beat for another 1-2 minutes. The egg whites are ready when they form a peak that slightly bends down when the beater is lifted.
Tip: You should divide the sugar into 2-3 parts and then measure each part so that the sugar dissolves more evenly.
3. Combine the Batter with the Whipped Egg Whites
- Add the whipped egg whites in small portions to the batter, gently folding with a spatula to combine.
- When mixing, use a folding technique (lifting and folding the mixture from the bottom of the bowl in one direction) to avoid deflating the batter. Mix just until the ingredients are fully combined.
Tip: Fold the batter gently to retain the air bubbles, ensuring a light and fluffy cake.
4. Pour into Mold
- Line a 16cm cake mold with parchment paper (adjust size based on your mold).
- Gently pour the batter into the mold, spreading it evenly. Tap the bottom of the mold lightly to release any large air bubbles.
- Cover the mold tightly with a lid or aluminum foil.
5. Steam the Cake
- Prepare a pot of boiling water, placing a smaller mold or trivet at the bottom so the water doesn’t touch the cake mold. Steam the cake over medium heat for about 40 minutes until cooked through.
- Once the cake is cooked, let it cool slightly before removing the aluminum foil. Sprinkle a little powdered sugar on top for added flavor.
Tip: Test for doneness by inserting a skewer into the cake. If it comes out clean, the cake is done; if wet, steam it a bit longer.
6. Finished Product
- Enjoy your delicious, soft, and fluffy steamed milk sponge cake with its light sweetness and beautiful golden color!
Success Tips:
- Avoid storing the cake in plastic bags while still warm, as condensation can form, leading to mold and spoilage. Let the cake cool completely, then wrap it tightly in plastic wrap (specifically for food) to keep out air.
- Store the wrapped cake in a cool, dry place. If the temperature is too warm, you can refrigerate it for a few days.
- Follow the recipe proportions carefully for the best results.
