Steamed White Sugar Sponge Cake Recipe

 

Steamed White Sugar Sponge Cake (Bai Tang Gao) is a classic Chinese dim sum dessert that’s light, bouncy, and subtly sweet. This version is easy to make at home using just a few pantry ingredients, and the result is a beautifully steamed cake with a honeycomb texture and delicate flavor.

Steamed White Sugar Sponge Cake Recipe

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

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

For the batter:
1 ¾ cups room temperature water, separated
2 cups rice flour
1 cup sugar
½ teaspoon baking powder
½ teaspoon avocado oil, for brushing

Steamed White Sugar Sponge Cake Instructions

1. Proof the yeast:

• In a bowl, combine warm water (100–110°F), yeast, and sugar. Whisk and let sit for 10 minutes until foamy.

2. Make the rice flour mixture:

• In a large mixing bowl, whisk together the rice flour and 1 cup of water. Set aside.

3. Make the sugar syrup:

• In a small pot over medium heat, combine ¾ cup of water and the sugar. Stir until dissolved and bring to a boil.

4. Combine the batter:

• Pour the sugar syrup into the rice flour mixture. Whisk until smooth. Let it cool until lukewarm (around 100°F).

5. Add the yeast:

• Pour the proofed yeast into the cooled batter. Mix well and cover the container.

6. Ferment the batter:

• To create a warm environment, preheat your oven to its lowest setting for 1 minute, then turn it off.  Place a pot of boiling water on the bottom rack and the covered batter on the middle rack. Close the oven door. (Skip this step if you live in a warm, humid climate.)
• Ferment the batter for 1 hour, until large bubbles form on the surface.

7. Prepare the cake pan:

• Brush a 9-inch round cake pan or another heatproof container with avocado oil.

8. Add baking powder:

• Whisk the baking powder into the fermented batter until evenly combined.

9. Steam the cake:

• Bring a large steamer to a boil over high heat. Pour the batter into the prepared pan and place it in the steamer.
• Cover and steam for 25 minutes, or until fully cooked through.

10. Cool and serve:

• Turn off the heat and let the cake rest in the steamer for 5 minutes before uncovering.
• Remove the pan and let it cool for another 15 minutes. Once cooled, unmold the cake, slice, and enjoy!

Tips & notes

• Use warm—not hot—water: Water that’s too hot can kill the yeast, while cooler water may slow proofing.
• Fermentation is key: Make sure large bubbles form in the batter before steaming. This gives the cake its signature honeycomb texture.
• Don’t skip the rest: Letting the cake rest after steaming helps it firm up, making it easier to remove from the pan cleanly.
• Rice flour only: Be sure to use rice flour, not glutinous rice flour, or the texture won’t come out right.