Chinese · Dessert
Steamed Sponge Cake
A Cantonese-style steamed sponge cake lightened by trading butter for a small measure of vegetable oil and whole milk for skim, keeping the egg-driven whisked structure intact while cutting calories per serving to under 250.
$0
12 minsPrep
19 minsCook
36 minsTotal
MediumLevel
Nutrition per serving
220Calories
6.1gProtein
7.3gFat
31.7gCarbs
15.8gSugar
0.3gFiber
158mgSodium
123mgChol
1.3gSat Fat
78mgPotassium
35mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Pils Lager
local
Jasmine Tea
international
vegetarian
sweet-spot
Instructions
1
Whisk the eggs and sugar together in a heatproof bowl set over a pan of warm water until pale, thick and roughly tripled in volume, about 5-6 minutes.
2
Sift the cake flour and baking powder directly over the whisked egg mixture in two additions, folding gently with a spatula each time to keep as much air as possible.
3
Warm the skim milk and vegetable oil together just until combined, then fold into the batter along with the vanilla extract until no streaks remain.
4
Pour the batter into a greased and lined 10cm round cake tin, tapping gently to release large air bubbles.
5
Set the tin into a steamer basket over simmering water, cover the lid with a cloth to stop condensation dripping onto the cake, and steam on medium heat for 18-20 minutes.
6
Insert a skewer into the centre to check it comes out clean, then remove the tin and let the cake cool for 5 minutes before turning out.
7
Slice into 2 pieces while still faintly warm and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 3/81 3/8 eggs, whisked (66g)
- 1.1 oz30g sugar white
- 1.4 oz40g sifted cake flour
- 0.7 oz20g skim milk
- 0.3 oz8g vegetable oil
- 0.1 oz2g baking powder
- 0.1 oz2g vanilla extract
