Steamed Sponge Cake

Steamed Sponge Cake

20 servings
1 hour 30 min prep
Change to: servings US Metric
5 egg yolks
4 egg whites
250 g granulated sugar
300 g flour
1/2 teaspoon baking soda
175 ml soda water (Sprite/7Up)
1/2 teaspoon vanilla
1 tablespoon cocoa

Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.

Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.

Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.

Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.

For 20 tin cup cakes.

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