White sugar sponge cakes, also known as Bai Tang Gao 白糖糕, are a Chinese childhood favorite. It is a dim sum classic recipe known for its light and airy texture, which offers a combination of subtle sweetness and a fluffy texture that's hard to resist. In this post, I'll explain how to make this delicious treat step by step so you can make it in your own home.
Jump To
What is white sugar sponge cake?
Chinese White Sugar Sponge Cake, also called Chinese steamed sponge cake. It's a light and slightly sweet cake with a distinct sponge-like texture. The unique texture is one of the key characteristics of white sugar sponge cake. This cake gets its name from its unique texture, which resembles a sponge. It is soft, tender, and has a honeycomb structure. The flavor is not overly sweet and also has a slightly sour taste due to fermentation. When properly made, it offers the right amount of chewiness and a fluffy, bouncy texture that is hard to replicate in other Chinese cakes. Furthermore, the traditional Chinese white sugar sponge cake has minimal ingredients!
Nowadays, this white sugar pastry remains a beloved snack among Chinese communities worldwide.
Simple ingredients
Rice: You can also use rice flour to shorten the process, but I enjoy making this delicious recipe from scratch.:)
Water: To blend with the rice.
Sugar: Feel free to adjust the amount of sugar depending on your preference.
Instant yeast: It acts like a leavening agent. It is also known as fast-acting yeast or rapid-rise yeast. Fast-acting yeast lives up to its name—it works quickly. Unlike active dry yeast, which requires proofing in warm water before use, fast-acting yeast can be directly added to the dry ingredients in your recipes. I prefer the instant yeast option due to its convenience and reliable performance.
Avocado oil: for brushing.
Step-by-step recipe for white sugar sponge cake
Making Bai Tang Gao at home is a rewarding experience, allowing you to savor the flavors of this classic childhood snack. Here's a simplified recipe for you to try:
Soak the rice for at least 2 hours and drain the water. Then add water and soaked rice into the blender, with a ratio of 1 part of water to 2 part of rice. Blend it until it becomes smooth. Pour the rice mixture into a mixing bowl,
Fill a wok with water and bring it to a boil, then turn it to very low heat. Place the rice mixture bowl in the middle of the wok. Gradually add the sugar to the rice flour mixture, stirring continuously until you have a smooth, thicker batter. Turn off the heat and remove the mixing bowl.
Add the instant yeast after the rice batter has cooled to room temperature. Let sit for 10 minutes.
Pour the yeast mixture into the rice batter and stir until combined.
Cover the rice batter and let sit in a warm place until the mixture bubbles, which indicates fermentation of the batter. (Depending on which type of yeast you use, mine took about 1 hour for the yeast to bloom.
Grease a baking tin and pour the batter into it. Steam the cake in a steamer over medium-high heat for about 25-30 minutes or until a toothpick inserted into the cake comes clean.
Once the cake is done, allow it to cool slightly before cutting it into individual pieces. Serve and enjoy!
Variations on the white sugar sponge cake
Chinese white sugar sponge has variations that offer different flavors, textures, and ingredients. You can add toasted sesame seeds to the batter, giving the cake a nutty flavor and a slightly crunchy texture. You can add nuts, dried red dates, or dried fruit to the batter for extra texture and a fruity taste.
Storing and reheating
Storing: If you plan to consume the cake within a day or two, you can store it in an airtight container in the refrigerator. If you want to store the cake longer, you can freeze it.
Reheating: Steaming is the preferred method for reheating Chinese sponge cake, as it helps maintain its soft and moist texture. Place the frozen or refrigerated cake slices on a steaming rack or a heatproof plate, and steam over boiling water for 3-5 minutes or until heated. You can also reheat the refrigerated cake in the microwave. Heat for 10-15 seconds at a time until it's warm and soft. If you reheat from frozen, use the defrost setting to avoid overcooking.
Remember that the cake's texture may not be exactly the same as when it's freshly made, but with proper storage and reheating techniques, you can still enjoy its deliciousness.
Final thoughts
While the Chinese steamed cake has been enjoyed in Chinese households for centuries, it is a treat anyone can enjoy. This Chinese rice cake is not just a type of Chinese pastry; it's a symbol of tradition and memories. Whether enjoying it as part of a dim sum spread or serving it as breakfast, the light texture and sweet, comforting flavor will surely leave a lasting impression. Now you know how to make this white sugar cake step-by-step in your home. Share your experience in the comments section below. Enjoy your homemade white sugar sponge cake.:)
White Sugar Sponge Cake Recipe (Bai Tang Gao – 白糖糕)
Ingredients
- 4 cups rice
- 2 cups water
- 1 cup sugar
- 1 teaspoon instant yeast
- 1 teaspoon avocado oil for brushing
- ½ teaspoon salt (optional)
Instructions
- Soak the rice for at least 2 hours and drain the water. Then add water and soaked rice into the blender, with a ratio of 1 part of water to 2 part of rice. Blend it until it becomes smooth. Pour the rice mixture into a mixing bowl,
- Fill a wok with water and bring it to a boil, then turn it to very low heat. Place the rice mixture bowl in the middle of the wok. Gradually add the sugar to the rice flour mixture, stirring continuously until you have a smooth, thicker batter. Turn off the heat and remove the mixing bowl.
- After the rice batter has cooled to room temperature, add the yeast to the rice batter, and stir until combined.
- Cover the rice batter and let sit in a warm place until the mixture bubbles, which indicates fermentation of the batter. (Depending on which type of yeast you use, mine took about 1 hour for the yeast to bloom.)
- Grease a baking tin with a teaspoon avocado oil and pour the batter into it. Steam the cake in a steamer over medium-high heat for about 25-30 minutes or until a toothpick inserted into the cake comes clean.
- Once the cake is done, allow it to cool slightly before cutting it into individual pieces. Serve and enjoy!
Leave a Reply