Cantonese sponge cake

This cake is very light and perfect to end a summer diner with some fresh fruit coulis. It is apparently quite famous in Hong Kong although it comes from the Malay community in Singapour.

You don’t necessarily need a steam basket but you’ll need to find a way to cook it with steam. I’ve used a baking pan that fit on a top of a big cooking pot without touching the bottom (which was filled with water).

The recipe is from a French blog done by a Chinese girl.




  • 100g plain flour
  • 10g custard powder
  • 70g icing sugar
  • 3 tsp baking powder
  • 2 eggs
  • 40g melted butter
  • 50ml milk
  • 4 tsp water
  • A bit of vanilla extract


  • Beat the eggs with electric whisk for 3 minutes
  • Add progressively the sugar and beat for an additional 3 minutes
  • Add the flour and custard powder. Gently stir the batter and finish by adding the milk.
  • Cover the batter with cling film and let it rest at room temperature for 2 hours
  • Add melted butter to the batter and slowly mix
  • Mix the baking powder with water and mix with the batter
  • Bring water to boil
  • Put the batter in a pan covered with baking sheet
  • Place over the water and cover the pot

  • Cook for 30 minutes
  • Enjoy 🙂




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