Chinese Steamed Cake

Chinese Steamed Cake


"Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake."


servings 193 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 193 kcal
  • 10%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
  2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
  3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
  4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 52 Ratings


Some one please help! I want to know what is "cake flour"? Does this mean self-raising flour or plain flour? I used plain flour (the type with reduced wheat protein)which is not self-raising ...

This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanil...

This was my first attempt at making a steamed cake. I altered the recipe a little and it came out perfect. It tasted great and had a moist, spongy texture. My daughter even commented about how i...

It has a spongy texture. I reduced the amount of sugar to 3/4 cup. It would have been too sweet for me if I used the specified amount of sugar. I used a 9" round cake pan. My bamboo steamer wasn...

I split the batch in which I steamed half of them and baked the other half using a muffin pan. I liked the flavour of the baked ones better. They were more fragrant, fluffier and sweeter to tast...

Cake can be steamed in a wok without a "steamer". Place 4 pairs of chopsticks in wok and fill with water just to cover. Bring water to a boil and put cake pan on top of the chopsticks. Cover ...

This cake was really soft and spongy, and would be really suitable to split in half and top with strawberries. I reduced the sugar by about 1/4 cup and tried vanilla flavoring. You need a big ...

I made this cake and it turned out rather dry and heavy. Not at all a reasonably light and moist cake I was expecting. Perhaps I was expecting this to be like the Ma Lai Gou served at dim sums....

I've originally wanted to bake another kind of cake that's also found in Chinese bakeries, so I was a little upset when it didn't turn out to be the kind of cake I was looking for (I think what ...