Japanese Steamed Sponge Cake

Soft, Fluffy, Moist & Milky Japanese Steamed Cake

Ingredients

• All-purpose flour – 1 cup (125g)

• Eggs – 2 large

• Granulated sugar – ½ cup (100g)

• Milk – ¼ cup (60ml)

• Vegetable oil – 2 tablespoons (30ml)

• Baking powder – 1 teaspoon (4g)

• Vanilla extract – 1 teaspoon (5ml)

• Salt – ⅛ teaspoon

Instructions

Prepare the steamer

Fill a pot with water to a level below the steaming rack. Bring the water to a gentle boil. Place cupcake liners in small heatproof cups or moulds.

Mix the wet ingredients

Crack the eggs into a mixing bowl. Add the sugar and whisk until the mixture becomes pale and slightly fluffy.

Add the milk, vegetable oil and vanilla extract. Whisk until everything is well combined.

Add the dry ingredients

Sift the flour, baking powder and salt into a separate bowl.

Gradually fold the dry ingredients into the egg mixture using a spatula. Mix gently until you have a smooth batter without lumps. Avoid overmixing.

Fill the moulds

Pour the batter into the prepared cupcake liners, filling each one approximately two-thirds full.

Steam the cakes

Arrange the moulds in the steamer, leaving enough space between them.

Cover the pot with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the cakes. Keep the towel away from the flame.

Steam over medium-low heat for approximately 15–20 minutes, or until a toothpick inserted into the centre comes out clean.

Avoid opening the lid during the first 12–15 minutes, as sudden temperature changes may affect the cakes’ rise.

Cool and serve

Remove the cakes from the steamer and allow them to cool for a few minutes before taking them out of the moulds.

Serve warm or at room temperature.

Tips for Perfect Japanese Steamed Sponge Cake

• For a fluffy texture: Sift the flour and fold it in gently.

• For an even rise: Keep the steaming temperature steady.

• To prevent soggy tops: Wrap the steamer lid with a clean kitchen towel to catch condensation.

• For a milky flavour: Replace 1 tablespoon of milk with 1 tablespoon of sweetened condensed milk, reducing the sugar slightly.

• For chocolate flavour: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder.

Storage

• Room temperature: Store in an airtight container for up to 2 days in a cool environment.

• Refrigerator: Store for up to 4 days in an airtight container.

• Freezer: Freeze for up to 1 month, well wrapped. Thaw and gently steam to restore softness.

Enjoy your soft, fluffy Japanese steamed sponge cakes!