Chinese · Dessert
High-Protein Steamed Sponge Cake
A Cantonese-style steamed sponge cake reworked with whey protein isolate folded into the flour, keeping the pillowy, custard-like crumb of the classic ma lai goh-adjacent steamed sponge while turning it into a genuinely high-protein dessert.
$1
15 minsPrep
19 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
242Calories
20.3gProtein
9.3gFat
18.5gCarbs
10.1gSugar
0.2gFiber
272mgSodium
188mgChol
2gSat Fat
151mgPotassium
90mgCalcium
1.4mgIron
0.6mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne
local
Chinese Oolong Tea
international
vegetarian
sweet-spot
Instructions
1
Set up a steamer large enough to hold a 10cm/4 inch cake tin with a lid, and bring the water to a rolling simmer.
2
Line the base of the cake tin with parchment and lightly oil the sides.
3
In a bowl, whisk the whole egg with half the sugar (9g) until pale and roughly doubled in volume, about 3 minutes with a hand mixer.
4
In a separate clean bowl, whisk the egg white, gradually adding the remaining sugar (9g), until soft glossy peaks form.
5
Sift the whey protein isolate, cake flour and baking powder together over the whisked whole egg, then fold in gently until just combined.
6
Stir the vegetable oil, whole milk and vanilla extract into the batter until smooth and no streaks remain.
7
Fold one-third of the whisked egg white into the batter to loosen it, then gently fold in the remaining egg white in two additions, keeping as much air as possible.
8
Pour the batter into the prepared tin and tap gently on the counter twice to pop any large bubbles.
9
Cover the tin loosely with foil to stop condensation dripping onto the cake, then place into the steamer.
10
Steam over gently simmering (not boiling) water for 18-20 minutes, until a skewer inserted into the centre comes out clean.
11
Remove the tin from the steamer and let the cake rest in the tin for 5 minutes before turning out onto a wire rack.
12
Cool for at least 10 minutes before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 1/82 1/8 eggs, room temperature, whisked (100g)
- 1 7/81 7/8 egg whites, whisked to soft peaks (60g)
- 0.6 oz18g sugar white
- 0.8 oz22g sifted whey protein isolate
- 0.7 oz20g sifted cake flour
- 0.1 oz2g baking powder
- 0.3 oz8g vegetable oil
- 0.5 oz15g whole milk
- 0.1 oz2g vanilla extract
