How to Make Sponge Cake

How to Make Sponge Cake

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Makes: 1 Cake | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Adapted From: Chinese Grandma

Sponge cake is steamed, rather than baked, to create a softer, chewier feel. The Chinese name (aka mah lai goh) is reflective of its Malaysian origin.

Steamed sponge cake is perfect for an on-the-go breakfast or snack. It works well to break off into pieces by the handful, accompanied by a hot cup of tea or a bowl of light fruit.

Preparation is surprisingly easy and the final product resembles a moist angel food cake, with a pleasing light vanilla sweetness. Its flavor and texture offer a fun contrast to baked Western-style cakes.

Can you share any expert tips from your experience making sponge cake? Want to ask a question before you try making it yourself? I’d love to hear from you in the comments section below!


Sponge Cake Recipe

Makes: 1 Cake | Prep Time: 15 Minutes | Cook Time: 30 Minutes
Adapted From: Chinese Grandma

Ingredients

5 large eggs, at room temperature
3/4 cup granulated sugar
1 cup cake flour
1/2 teaspoon baking powder
pinch of salt
1 teaspoon vanilla extract

Directions

1. Line an 8-inch cake pan with wax paper or parchment paper. Identify a wide pot or wok that can accommodate the pan and a rack that can fit in the pot and hold the pan above water level. Add water to about 1/2-inch below rack. Cover the pot and heat the water while you mix the cake batter.

2. Sift together the flour, baking powder and salt.

3. Add the eggs to a large mixing bowl. Using an electric mixer on high speed, beat the eggs for one minute and add sugar slowly. Beat until the mixture thickens, about five minutes.

4. Gradually whisk flour mixture into the eggs. Add vanilla extract.

5. Pour batter into prepared pan. Set pan on rack and cover pot. Turn heat to medium and steam until a toothpick inserted into the center comes out clean, about 20-25 minutes.


Learn more about Sponge Cake from these Experts

Watch Wantanmien make her Cantonese-style Sponge Cake (VIDEO)
Nasi Lemak Lover passes along her Ah Mah’s traditional Sponge Cake recipe
Emylogues in Boston includes Sponge Cake in her 52-week cooking challenge

HT: Photo by Blenpeams via Wikimedia Commons.

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