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Steamed White Sugar Sponge Cake Recipe

Steamed White Sugar Sponge Cake Recipe
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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.

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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