Cakes

Steamed Sponge Cake (Mom's Version)

Mom's bouncy, tender steamed sponge cake — the homey, everyday kind you eat with congee, not the fancy dim sum version. Made simple with pancake mix.

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Steamed Sponge Cake (Mom's Version)

This is my mom's steamed sponge cake — the soft, bouncy kind we ate at home, usually alongside a bowl of congee. It is not the tall, refined version you get at a dim sum restaurant. It is the everyday one, the one that shows up on the table without any fuss and disappears just as fast.

Mom's trick was using pancake flour for part of the mix, which keeps it light and forgiving. No fancy technique, no oven — just a steamer and a little patience. The result is tender, a little springy, and quietly delicious in the way home food always is.

Steam it, let it cool a touch, and tear off a piece while it is still warm. It goes with everything, and it tastes like home.

At a glance

Prep
10 min
Cook
30 min
Total
40 min
Yield
One steamed cake (6 to 8 servings)
Difficulty
Easy

Ingredients

  • 1 cup pancake flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3 eggs
  • 1 cup milk or water
  • 1 cup sugar
  • 1/2 cup oil

Method

  1. Set up your steamer and get the water heating so it is ready to go. Line or lightly grease your steaming pan.

  2. In a bowl, beat the eggs with the sugar until well combined, then mix in the milk (or water) and the oil until smooth.

  3. In a separate bowl, sift together the pancake flour, all-purpose flour, and baking powder.

  4. Add the dry ingredients to the wet ingredients and stir just until combined — do not overmix, or the cake can turn tough.

  5. Pour the batter into the prepared pan and place it in the steamer once the water is boiling.

  6. Steam for 30 minutes in a 10-inch two-tier bamboo steamer — that's an affiliate link, so if you buy through it I may earn a small commission at no extra cost to you — or until a toothpick inserted into the center comes out clean.

  7. Let the cake cool slightly before slicing. Best enjoyed warm, on its own or with a bowl of congee.

Tips & Swaps

  • Do not lift the lid too early — steady steam is what gives the cake its bounce.
  • Stir the batter just until it comes together; overmixing makes the crumb dense.
  • Use water instead of milk for a lighter, more traditional version.