The White sugar sponge cake is a sugary sweet Chinese pastry commonly found in Hong Kong. These little cakes are steamed which results in a moist and delicious cake. The consistency is spongy and soft, hence the name, and the taste is nice and sweet with a sour note (due to the fermentation of the dough). Every bite is so fluffy. It is almost like eating a tasty cloud. All that is required to make white sugar sponge cake is flour, sugar, water and a leveling agent. The end result is a very addictive pastry that is best served right out of the steamer. The appearance is very subdued but this cake is a stand out dessert item in Chinese culture.



Ingredients

  • 3 cups rice flour
  • 3 cups water
  • 1 ½ cup granulated sugar
  • 2 tablespoons hot water
  • ½ tablespoon dry yeast
  • 1 teaspoon vegetable oil
  • ¼ teaspoon salt


Direction:

First, add the warm water to a small bowl along with the yeast. Stir and set this aside. In a pot over medium low heat add water, sugar and salt. Make sure that the sugar and salt dissolves in the water. Follow by adding the flour and use a whisk to stir continuously for about ten minutes.


Remove the rice flour mixture from the heat. If you have a sieve on hand pour the mixture through a sieve and into a bowl to remove any lumps. For those who do not have a sieve simply whisk the mixture really well. You do not want lumps in this airy cake.


Allow the rice flour mixture to cool for about 20 minutes. Once it has cooled stir in the yeast mixture. Select a cake pan that will fit into your steamer and lightly grease. Allow the mixture to ferment for 2-3 hours in a warm location. You can use a slightly warm oven.


Once the fermenting process is almost complete heat up your steamer. Before steaming stir the cake mixture and steam on high for about 30 minutes. Remove from the steamer, allow to cool slightly and brush with oil. At this point the cake is ready.


Overall, white sugar sponge cake is a fantastic dessert. Every bite is extremely moist, light and airyy. If you need a dim sum dessert to serve after a heavy main course this is a great choice. Its subtlety is what makes it unique. Everything about the cake is very delicate. You will not find anything like it.