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Easy Chinese White Sugar Sponge Cake

Name: Easy Chinese White Sugar Sponge Cake
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 10 servings
Cuisine: cantonese
Ingredients: rock sugar; water; dry yeast; white rice flour; oil

groups10 servingsspeedMediumcountertopsPrep: 120 minsskilletCook: 20 minsscheduleTotal: 140 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

schedulePrepare in advance

circleThe rice batter needs to be fermented at room temperature in advance until bubbles appear on the surface (about 45-60 minutes in summer, about 2 hours in winter).1h

Active Cooking

00:00:45

In a pot, add 250g water and 200g rock sugar. Cook over medium heat until the rock sugar completely melts, stirring frequently. This step takes about 12 minutes. Once the sugar is fully melted, pour out the sugar syrup and let it cool completely before using, otherwise the heat will kill the yeast.

local_fire_departmentMedium heat, about 12 minutes

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Watch out

The sugar syrup must be completely cooled before use, otherwise the high temperature will kill the yeast.

Ingredients:rock sugar (200 g)water (250 ml)

Tools:potWhisk

Active Cooking

00:01:50

In a bowl, add 6g dry yeast and 30g water. Combine water and yeast together, mix well, and set aside for 10 minutes to activate.

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Watch out

The yeast mixture must rest long enough to ensure it dissolves completely and starts foaming.

Ingredients:dry yeast (6 g)water (30 ml)

Tools:Bowl

Active Cooking

00:02:33

In a large bowl, add 250g rice flour and 250g water. Mix well until no lumps remain, then stir in the cooled sugar syrup. Next, add the activated yeast liquid and mix thoroughly. Let the batter ferment at room temperature until plenty of bubbles appear on the surface.

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Watch out

The rice batter must be mixed thoroughly with no lumps remaining, otherwise the steamed cake texture will be uneven.

Ingredients:white rice flour (250 g)water (250 ml)rock sugardry yeast

Tools:mixing bowlWhisk

Preparation

00:05:04

Once fermentation is complete, prepare a steam pan, line it with parchment paper, and brush 1 tsp of oil on the bottom and sides to prevent sticking. Then, pour the fermented rice batter into the pan.

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Watch out

Make sure to brush oil evenly on the parchment paper, otherwise the cake will stick badly and cannot be removed intact.

Ingredients:oil (1 tsp)white rice flour

Tools:steam panparchment paperbrush

Active Cooking

00:05:48

warningStay safe

Be careful of hot steam and boiling water. Use heat-resistant gloves when removing the hot steam pan to avoid serious burns.

Add 500g water to a wok with a steam rack and bring to a boil over high heat. Place the pan with the batter onto the rack, cover with a lid, and steam over medium heat for 15 to 20 minutes until the cake is fully cooked and set.

local_fire_departmentMedium heat, 15 to 20 minutes

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Watch out

Do not open the lid during steaming, otherwise steam loss will cause the cake to collapse and fail to rise.

Ingredients:water (500 ml)

Tools:steam rackWoklid

Active Cooking

00:06:31

After steaming, remove the cake, peel off the parchment paper, slice the white sugar cake into diamond shapes, and serve.

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Watch out

Let the cake cool slightly before slicing, otherwise it is too soft and the cuts will deform or break apart.