White Sugar Sponge Cake
A classic Hong Kong street snack, this White Sugar Sponge Cake (Bai Tang Gao) is known for its unique honeycomb-like texture and a delicate balance of sweetness and slight tanginess. It's a simple yet delightful steamed cake perfect for breakfast or afternoon tea.
🧂 Ingredients
- 150 g Rice flour
- 450 ml Water(divided)
- 80 g White sugar
- 5 g Instant dry yeast
- 1 tsp Neutral oil(for greasing the dish)
👨🍳 Instructions
- 1
In a small bowl, combine the yeast with 3 tablespoons of warm water. Let it sit for about 10 minutes until foamy.
- 2
In a separate bowl, whisk together the rice flour with 150 ml of water until smooth, ensuring there are no lumps.
- 3
In a saucepan, combine the remaining 150 ml of water with the white sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Let the syrup cool slightly.
- 4
Pour the slightly cooled sugar syrup into the rice flour mixture and whisk until well combined. Then, add the activated yeast mixture and stir well.
- 5
Cover the bowl with plastic wrap and let it rest in a warm place for 1 to 2 hours, or until the mixture is bubbly and has increased in volume, indicating fermentation.
- 6
Lightly grease a steaming dish with neutral oil. Pour the fermented batter into the prepared dish.
- 7
Prepare a steamer by bringing water to a rolling boil. Carefully place the dish of batter into the steamer, cover, and steam over high heat for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- 8
Let the cake cool completely in the dish before inverting it onto a serving plate. Cut into squares or desired shapes and serve.
💡 Pro Tips
- ✓The fermentation time can vary depending on the ambient temperature. On cooler days, it may take longer.
- ✓Ensure the steamer is fully heated before placing the cake in to achieve the characteristic honeycomb texture.
- ✓The slight tanginess of the cake comes from the yeast fermentation; do not skip this step.
🔄 Variations
- Some recipes add a pandan leaf to the sugar syrup while heating to infuse a subtle pandan flavor.
- A small amount of baking powder can be added with the yeast for a lighter texture, though it's not traditional.