Steamed Sponge Cake

Steamed Sponge Cake

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"If this is baked in an oven, the texture is quite different. This is a sweet cake."
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1 h servings 165 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold a 10 inch tube pan.
  2. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until stiff peaks form. In a medium bowl, beat together egg yolks, milk and vanilla. Quickly fold into whites until no streaks remain. Sift together flour and baking powder, then quickly fold into egg mixture. Pour batter into 10 inch tube pan.
  3. Place the pan into the steamer. Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.


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This cake just didn't do it for us. The texture was rather strange and to me, really didn't taste much like a sponge cake.

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