Sponge cakes, while light and airy in texture, can often feel quite sinful because of all the butter and sugar that they have in them—not to mention the thick layers of buttercream that often top these delicious treats. This recipe, however, makes use of steaming to help the cake rise, as opposed to butter or shortening compounded by the heat of an oven—making for a cake that requires very little oil for you receive your desired fluffy cakes. Easy to make and even easier to eat up with a cup of coffee or hot chocolate, these cakes are lighter on the calories, making your dessert time guilt-free and kinder to your waistline. You can slather on a light, quick icing or simply top it with some peanut butter and fruity jelly—it’s also quite portable and perfect as a sweet treat in a lunchbox.
Steamed Sponge Cake Recipe
- 4 eggs
- 2 cups all purpose flour, sifted
- 1 cup sugar
- 1 tsp. corn oil
- Separate egg whites and egg yolks. ( Save egg yolks for other uses. )
- Beat egg whites until fluffy.
- Add sugar and oil. And mix well. If it’s still too sticky, add a little more oil.
- Pour the mixture into the flour and mix to make batter.
- Spread a sheet of cellophane wrap in steamer.
- Pour batter in carefully.
- Put boiling water into steamer. Steam batter over high heat for 30 – 40 minutes.
- Remove, cool, and cut into small pieces.
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