Steamed White Sugar Sponge Cake Recipe
Steamed White Sugar Cake (Bai Tang Gao) is a traditional Cantonese rice cake with a soft, springy texture and delicate sweetness.
Ingredients
For the yeast
- ¼ cup warm water, 100–110°F
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
For the batter
- 1¾ cups room-temperature water, divided
- 2 cups rice flour
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon avocado oil, for brushing
Instructions
- To proof the yeast, in a bowl, combine the warm water, yeast, and sugar. Whisk together and let sit for 10 minutes, or until foamy. If the mixture does not foam, the yeast may be expired.
- To make the rice flour mixture, in a large bowl, whisk together the rice flour and 1 cup of water until smooth. Set aside.
- To make the sugar syrup, in a small pot over medium heat, combine the remaining ¾ cup of water and the sugar. Stir until the sugar dissolves and bring to a boil.
- To combine the batter, slowly pour the hot sugar syrup into the rice flour mixture, whisking constantly until smooth. Let the batter cool to about 100°F before adding the yeast.
- To add the yeast, stir the proofed yeast mixture into the cooled batter until fully combined. Cover the bowl.
- To ferment the batter, place it in a warm environment for about 1 hour, or until large bubbles form on the surface. To create a warm environment, preheat the 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.
- To prepare the pan, brush a 9-inch round cake pan or another heatproof container with the avocado oil.
- To finish the batter, whisk the baking powder into the fermented batter until evenly combined.
- To 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, maintaining a steady boil throughout.
- To cool the cake, turn off the heat and let it rest in the steamer for 5 minutes before uncovering. Remove the pan and let the cake cool for another 15 minutes. Unmold, slice, and serve.
Video
Notes
- Use warm—not hot—water: Water that is too hot can kill the yeast, while cooler water may slow fermentation.
- Look for bubbles: Large bubbles on the surface indicate the batter is properly fermented and ready for steaming.
- Use rice flour only: Glutinous rice flour will produce a completely different texture and should not be substituted.
- Maintain strong steam: A vigorous boil helps the cake rise properly and develop its signature honeycomb texture.
- Let the cake rest: Allowing the cake to cool slightly before unmolding helps it hold its shape and makes slicing easier.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by steaming until warmed through.