Delicious Steamed Milk Sponge Cake Recipe, Soft and Fluffy

How to make Steamed Milk Sponge Cake

• 1

  Mixing the cake batter

  Separate the egg yolks from the egg whites.

  Note:

  Keep the eggs at room temperature. If storing eggs in the refrigerator, let them reach room temperature before making the cake. The egg whites must not mix with the yolks, fats, or other impurities.

  Add 3 egg yolks to a bowl, then add 8g of vanilla sugar and whisk until dissolved.

  Once the sugar is dissolved, add all 45ml of cooking oil and 45ml of fresh milk, then mix the mixture well.

  Sift 90g of all-purpose flour into the bowl for smoothness, then mix the flour mixture evenly. Use a flat whisk to combine the flour until smooth.

  

  

  
• 2

  Whip the egg whites

  Add 3 egg whites and 1/2 teaspoon of lemon juice to a bowl.

  Using a hand mixer, beat on low speed until the egg whites start to froth like soap.

  When large bubbles appear, add about 20g of sugar and beat on low speed until the sugar dissolves. After 30 seconds of beating, add another 20g and continue beating on low speed.

  When adding the final 10g of sugar to the egg whites, increase to high speed, beating until the egg whites are soft and fluffy, with a creamy texture, sticky, shiny, and smooth, forming soft peaks. Lower the speed and continue beating for another 1 – 2 minutes. When lifting the whisk creates a drooping peak, it is done.

  Tip: It’s better to divide the sugar into 2 – 3 portions and add them gradually while beating the egg whites to ensure the sugar dissolves evenly.

  
• 3

  Mix the batter with egg whites

  Add small portions of the whipped egg whites into the bowl of batter, gently stirring until all the egg whites are incorporated.

  When mixing the ingredients together, it is advisable to fold gently (mixing by turning and lifting from the bottom of the bowl to the top in one direction) and not to mix too vigorously to avoid breaking too many air bubbles, which will prevent the cake from rising well. Just mix until the batter is evenly combined with the egg mixture.

  Tip:

  • Divide the whipped egg whites into smaller portions and add them multiple times for a more uniform mixture.
  • Folding the batter will help retain the air bubbles, reducing the risk of over-mixing that can cause the egg whites to separate. Additionally, folding helps the batter avoid clumping and mix more quickly and evenly. To make cakes that use egg whites for rising, it is necessary to fold the batter gently.

  

  
• 4

  Pour into the mold

  Line a 16cm mold with non-stick parchment paper (you can adjust according to your own mold).

  Gently pour the mixed batter into the mold, spreading it out evenly. Tap the bottom of the mold lightly to break any large air bubbles.

  Use a lid or aluminum foil to cover the mold tightly.

  
• 5

  Steaming the cake

  Prepare a pot of boiling water, place a small mold at the bottom of the pot so that the water does not cover the mold, and steam the cake over medium heat for about 40 minutes until cooked.

  When the cake is done, let it cool slightly, then peel off the aluminum foil, and sprinkle a little powdered sugar to make the cake more delicious.

  Tip:

  Use a skewer to poke into the surface of the cake and then pull it out. If the skewer comes out dry, the cake is done; if it comes out wet with batter, you need to steam it a little longer.

  

  
• 6

  Final product

  The steamed milk sponge cake is delicious, soft, and fluffy without needing an oven, with a moderate sweetness and a beautiful golden color. Enjoy it right away!