Delicious and Soft Hong Kong Sponge Cake Recipe Without an Oven

How to make Hong Kong Sponge Cake

• 1

  Mix the egg yolk mixture

  Put 4 egg yolks and 20gr of sugar into a bowl and stir well to combine.

  Then, add 60gr of fresh milk and 50gr of cooking oil and continue to stir well.

  

  
• 2

  Mixing the cake flour

  Sift 70gr of flour number 8 and 30gr of cornstarch into the egg bowl, gently stir until the flour is well combined.

  Note: Do not stir too long as it will make the cake tough.

  

  
• 3

  Whipping egg whites

  Add 4 egg whites and 1gr of salt into a new bowl and use a hand mixer on low speed until the eggs form bubbles like soap.

  Divide 80gr of sugar into 3 parts, slowly add one part at a time while mixing to dissolve. Mix each portion of sugar for about 30 seconds on low speed before adding the next part.

  When adding the last portion of sugar to the eggs, turn the mixer to high speed and whip the eggs until they are soft and fluffy, with a creamy texture, sticky, shiny, and smooth. Lift the whisk to form stiff peaks that bend slightly downwards when done.

  Note:

  • Divide the sugar into 2 or 3 parts and add it gradually. Avoid adding it all at once.
  • The egg whites need to be at room temperature (if taken out from the refrigerator) before whipping.

  

  
• 4

  Mix flour with egg whites

  Add a portion of whipped cream to the flour mixture and then gently whisk all the ingredients together with a balloon whisk.

  Then gradually add the remaining 2 portions into the bowl, using a flat whisk to gently mix the mixture from the bottom to the top. Bring the whisk down to the bottom of the bowl, push the heavier ingredients up, and fold them to the side. Continue this process until the mixture becomes smooth.

  Note: Make sure to mix the first portion of flour well before adding the second portion to mix further. Avoid adding everything at once as it will prevent the mixture from blending evenly.

  

  
• 5

  Pour into the mold and steam the cake

  Line the mold with parchment paper and pour the cake batter into the mold, tightly covering the mold with aluminum foil.

  Place the cake into a steamer that has come to a boil, cover tightly, and steam for 50 – 60 minutes.

  When the cake is done, drop the mold onto the table a few times to let the hot air inside the cake escape. This method will help prevent the cake from collapsing.

  

  

  
• 6

  Final Product

  Steamed sponge cake has a soft and moist texture, when eaten it feels like melting in the mouth, sweet and rich, incredibly delicious.