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Steamed White Sugar Sponge Cake Recipe

Steamed White Sugar Sponge Cake Recipe
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Today we are going to make Steamed White Sugar Sponge Cake (Bai Tang Gao). Our White Sugar Sponge Cake is going to be moist, fluffy, and bouncy. It’s also super easy to make with only a few ingredients. Let’s get started!

Steamed White Sugar Sponge Cake Recipe

Serves: 8
Prep time: 30 minutes
Rest time: 1 hour and 15 minutes
Cook time: 25 minutes

For the yeast:
¼ cup warm water (100 to 110 degrees F)
2 teaspoons active dry yeast
1 teaspoon sugar

For the batter:
1 ¾ cup room temperature water, separated
2 cups rice flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon avocado oil, for brushing

Steamed White Sugar Sponge Cake Instructions

  1. To proof yeast, in a bowl, add in the warm water (100 to 110 degrees F or 38 to 43 degrees C), active dry yeast, and sugar. Whisk and rest for 10 minutes.
  2. To make the rice flour mixture, in a large container, mix together the rice flour and 1 cup of water. Set aside.
  3. To make the sugar and water mixture, in a small pot over medium heat, place ¾ cup of water and sugar, stir until dissolved, and bring it to a boil.
  4. To create the batter, pour the sugar and water mixture into the rice flour mixture. Whisk until it becomes a smooth batter. Let it cool until lukewarm (around 100 degrees F or 38 degrees C).
  5. Pour the yeast mixture into the batter. Mix well. Cover the container.
  6. To speed up the fermentation, preheat an oven to the lowest temperature setting for 1 minute, and then turn it off. Place a pot of boiling water at the bottom rack. Also, put the batter on the middle rack. (The temperature inside the oven is at about 95 degrees F or 35 degrees C.) Close the oven door. (Skip this part if you lived at a hot and humid place.)
  7. Ferment the batter until large bubbles appear on the surface, for 1 hour.
  8. In a heatproof container (in my case, it’s a 9-inch round cake pan), coat it with about ½ teaspoon of avocado oil.
  9. Add the baking powder to the batter. Whisk until combined. Pour the batter into the heatproof container.
  10. To steam, in a large steamer over high heat bring it to a boil. Place the container in the steamer, cover the lid, and steam until completely cooked thought, 25 minutes.
  11. Turn off the heat. Rest for 5 minutes before uncovering the lid. Remove from the steamer.
  12. Cool down for another 15 minutes. (Once it has cooled down, it would easily be removed from the container.) Remove the cake from the container, cut, and serve!

14 thoughts on “Steamed White Sugar Sponge Cake Recipe”

    2. Forrest

      Growing up in Hawaii we’ve been eating rice cakes our entire lives. Now in Texas it’s can be hard to find, and some times they’re not very good. I made this yesterday, and it’s the best! Thank you for sharing this recipe ☺️

      Reply
      1. CiCi Li

        Hi Forrest, I’m glad that this recipe brought a bit of home to you in Texas. Rice cakes are such a comforting favorite, and I’m so glad you enjoyed it.

        Reply
  4. Serena

    Can you add vanilla extract to the recipe? My memory is a little vague whether that was used in my parent’s recipe.

    Reply
    1. CiCi Li

      Hi Serena,

      Thanks for the question! I didn’t add any vanilla extract in my recipe, but you could add it as well. Happy cooking! 🙂

      Reply
  6. Maryann

    Thank you so much for sharing your recipe. I made this and it took me right back to my childhood where my mom used to always buy this for me. I grew up in Hawaii and California. As an adult when I would buy it, it was always dry. Well, thank you to you, I can have it whenever I want. I think next time I’ll add a bit of jasmine flavor. But your recipe was very easy to make.
    Thank you
    Maryann

    Reply
    1. CiCi Li

      Hi Maryann, I’m so glad to hear that you enjoyed the white sugar sponge cake recipe! Food has a wonderful way of bringing back cherished memories, doesn’t it? I think adding a hint of jasmine flavor would be a delightful touch. Cheers to creating more delicious moments! 😀

      Reply

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