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Cantonese Sponge Cake

  • Difficulty

    super easy

  • Serves

    3

  • Preparation time

    20min

  • Total time

    1h 20min

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Ingredients

  • Brown sugar
    80g
  • White sugar
    35g
  • Water
    290g
  • Medium gluten flour
    200g
  • Cassava starch
    130g
  • Dried yeast
    3g
  • Baking powder
    5g
  • Corn oil
    15g

Preparation

  • step 1

    Put 280g water, 80g brown sugar, 35g white sugar, and 3g dried yeast into the mixing bowl

  • step 2

    Put on the measuring cup, heat the ingredients at 3min/37°C/REV2

  • step 3

    Add 200g medium gluten flour and 130g cassava starch

  • step 4

    Put on the measuring cup, and mix the ingredients at 4min/REV4

  • step 5

    Pour the mixture into a clean container, cover it with plastic wrap, ferment it to double size in a warm place, and clean the mixing bowl

  • step 6

    Put 10g baking powder and 10g water in a small bowl and mix them uniformly

  • step 7

    Pour the prepared baking powder liquid and 15g corn oil into the fermented batter

  • step 8

    Stir the baking powder liquid and batter sufficiently until there is no air bubble

  • step 9

    Spread oil paper in a 6” cake mould, pour the batter into the cake mould, and keep still for 10min

  • step 10

    Pour 1,000g water into the mixing bowl

  • step 11

    Place the cake mould into the steamer, put on the steamer set and steam the batter at 45min/120℃/REV1

  • step 12

    Cool and demould the Cantonese Sponge Cake

  • step 13

    Cut the cake into small segments for enjoyment

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