Honey Sponge Cake

Steamed cakes are a cornerstone of Chinese baking, and this honey sponge version delivers a texture you just can’t get from an oven. The crumb is impossibly soft, almost bouncy, thanks to stiffly beaten egg whites folded into a rich yolk batter flavored with honey and almond powder.

The steaming method keeps this cake incredibly moist from edge to center. No dry corners, no domed top to trim. Your batter goes into a greased flat-bottom bowl or tube pan, and an hour of steady steam does the rest. One detail worth noting: grease only the bottom of your pan so the batter can climb the sides as it rises.

And here’s the real beauty of a steamed sponge: it reheats perfectly. Pop leftovers back in the steamer and they come out just as soft and warm as the first time around.

Kitchen Tips

• Make sure your steamer water is at a full rolling boil before the batter goes in. Starting with anything less gives you a dense, flat cake.
• Beat egg whites until truly stiff, not just foamy. They’re doing all the leavening work alongside the baking powder.
• Fold the whites in quickly but gently. Overmixing deflates them, and you lose that signature bounce.
• Use cooled (not warm) melted butter so it doesn’t cook the egg yolks when combined.

Variations

• Swap almond powder for matcha powder (about 2 tablespoons) for a green tea version.
• Pour batter into cupcake tins for individual steamed cupcakes that cook in about 25 minutes.
• Add a few drops of pandan extract for a Southeast Asian twist with gorgeous green color.