Indulge in the delightful lightness and sweetness of our Fluffy White Sugar Sponge Cake, a recipe inspired by the beloved Chinese Honeycomb Cake. This recipe simplifies the traditional method, making this airy masterpiece achievable even for beginner bakers. Forget dense, heavy cakes; this recipe results in a cloud-like texture, perfectly complemented by a subtle sweetness that's not overpowering. The delicate balance of ingredients creates a cake that's both incredibly moist and surprisingly easy to make.
Imagine a cake so light it practically melts in your mouth – that's the promise of this recipe. The secret lies in the careful whisking of eggs and sugar, creating a voluminous batter that transforms into a beautiful, golden-brown cake in the oven. Ready to create this culinary marvel? Let's dive into the step-by-step instructions and bake your way to fluffy perfection.
Tools Needed
- Microwave
- Medium bowl
- Measuring cup
- 9-inch round pan
- Steamer
- Spatula
- Toothpick
Ingredients
- Water: 2 cups
- Active dry yeast
- Rice flour
- Sugar
- Vegetable oil
Step-by-Step Instructions
Step 1. Prepare the Yeast and Batter
- Transfer 1/4 cup of room temperature water to a microwave-safe bowl. Microwave on high for 10 seconds, check temperature (100-110°F).
- Add active dry yeast and ½ tsp sugar to the warm water. Let rest for 10 minutes until foamy.
- In a medium bowl, combine rice flour and ¾ cup of water. Stir until smooth.
- Combine remaining water and sugar. Microwave on high for 45 seconds, stir to dissolve. Ensure the temperature isn’t too hot.
- Add the yeast mixture and the sugar-water mixture to the rice flour mixture. Stir well, scraping the bottom and sides of the bowl.
- Place the bowl in a microwave or oven. Place 2 cups of boiling water next to the bowl to create heat. Cover with plastic wrap and let rest for 1.5-2 hours (or until bubbly).
- Stir the batter well after resting.
Step 2. Steam the Cake
- Grease a 9-inch round pan with vegetable oil.
- Place the pan in a steamer. Fill the steamer basin halfway with water. Bring to a rapid boil over high heat.
- Reduce heat to medium, add the cake pan to the steamer, and cover.
- Stir the batter again and pour into the prepared pan. Skim off any large bubbles.
- Wrap a towel around the steamer lid to maintain heat. Steam for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Step 3. Cool and Serve
- Turn off the heat and let the cake rest in the steamer for 10 minutes. Remove and let cool for another 10 minutes.
- Loosen the cake from the sides of the pan and transfer to a plate to serve.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Nutrition
- Calories: Insufficient data to calculate
- Fat: Insufficient data to calculateg
- Carbs: Insufficient data to calculateg
- Protein: Insufficient data to calculateg
FAQs
1. Can I substitute the sugar?
While white sugar provides the best texture and rise, you can experiment with a small amount of granulated sugar replacement like coconut sugar, but the final result might be slightly different in taste and texture.
2. Why is my cake collapsing?
Overmixing the batter is a common culprit. Make sure you gently fold the dry ingredients into the wet, stopping once just combined. Also, ensure your oven is preheated correctly.
3. How can I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices for longer storage.
This Fluffy White Sugar Sponge Cake recipe delivers a delightful treat that’s both impressive and surprisingly simple to make. Enjoy the airy texture and subtle sweetness – perfect for any occasion. Now go ahead and bake your own slice of heaven!