Easy Steamed Sponge Cake
Delight in the simplicity and softness of this Easy Steamed Sponge Cake, a light and airy treat that’s steamed to perfection without the need for an oven! This foolproof recipe combines basic pantry staples like all-purpose flour, eggs, and sugar, resulting in a tender, moist cake ideal for any occasion. By steaming instead of baking, the cake retains its delicate texture and avoids drying out, making it a perfect dessert for those seeking a healthy, oil-free alternative. Infused with a gentle hint of vanilla and a buttery richness, this steamed sponge cake is ready in under an hour and pairs beautifully with fresh fruits, whipped cream, or a drizzle of syrup. Whether you're a beginner or a seasoned baker, this recipe is a must-try for creating a perfectly fluffy cake with minimal effort.
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 120 grams Granulated sugar
- 4 large Eggs
- 60 milliliters Whole milk
- 40 grams Unsalted butter
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
Instructions
Prepare your steamer by filling it with water and bringing it to a gentle boil. Line a 7-inch round cake pan with parchment paper.
In a small saucepan, melt the unsalted butter over low heat. Remove it from the heat and mix in the milk and vanilla extract. Set aside to cool slightly.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to whisk the eggs and granulated sugar on high speed for about 5-7 minutes, or until the mixture is pale, thick, and tripled in volume.
Reduce the mixer speed to low and slowly add the dry ingredients to the egg mixture, mixing just until incorporated. Avoid overmixing to maintain the cake’s airy texture.
Gently fold the melted butter mixture into the batter using a spatula, ensuring it's evenly combined without deflating the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the cake pan into the steamer, ensuring it’s elevated above the water and not submerged. Cover the lid of the steamer with a clean kitchen towel to prevent water droplets from falling onto the cake.
Steam the cake over medium heat for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, carefully remove the cake from the steamer and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.7 g | 73% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 1355 mg | 59% | |
| Total Carbohydrate | 241.4 g | 88% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 124.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 218 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
