STEAMED SPONGE CAKE FOR QING MING

Since I was joining my family for the qing ming, I decided to make this classic Steamed Egg Sponge Cake to bring along as my offering.

This recipe called for 4 eggs and 1 egg white. I made 2 cakes and the 2 egg yolks were given to my dogs as treats. This type of steamed sponge cake is zero fat which makes me feel guilt-free when snacking on it.

Eggs and sugar are whisked together till you get a thick batter. When you lift up the whisk and the batter leaves behind a thick ribbon then you are ready to add the flour in batches.


Add the flour in small batches and make sure that it is thoroughly combined. Here I have added around 100 gm of black sesame seeds, roughly grounded.


Pour into lined pan and steam over boiling water (high heat) for around 30-40 minutes.


Be quick when you remove the pan cover, so that the water will not drip onto the cake.

Leave cake in the pan for a few minutes before turning out on rack to cool.

The crumbs are not fine but the cake is soft and does not stick to your mouth. It is not too sweet either and the sesame seeds adds a nutty flavour when you bit into it.

Recipe adapted.

I was feeling adventurous and decided to try another recipe from Kitchen Snippets. She did this using the Royal Selangor Pewter jelly mould and she used coconut milk. I did not have any coconut milk so i substituted with just around 50ml of whipping cream. I used this new jelly mould which I bought from my trip in Hongkong.

The batter whipped up beautifully but when I added the whipping cream, the mixture immediately deflated! Hence it only came half way of the mould.

Anyway, just went ahead to steam it.

I love the clean lines of the jelly mould and the red colour made the steamed cake looked so pretty.

Cross section of the cake. The texture of this cake is dense and it did not taste sweet.

I still preferred the classic Steamed Sponge cake though.