Rose’s Kitchen

Steamed Sponge Cake


10 eggs

500g plain flour

400g sugar

3/4 can ice cream soda

some sultanas (optional)


1.  Line a round tin with cellophane paper.

2.  Beat eggs with sugar till very thick and white.

3.  Fold in sifted flour with ice cream soda alternately.  Add in sultanas (if used).

4.  Pour batter into cellophane-lined tin.

5.  When water in steamer is boiling vigorously, place the tin of batter onto the steaming tray.  Cover and steam over high heat for 1 hour.  Do not lift the lid until the cake is cooked.  If you need to top up water in steamer, use hot water.

6.  Remove cake and place on a wire rack to cool.

February 2, 2007 - Posted by | Desserts and Snacks


  1. Hi Rose,
    I tried making the ‘steamed sponge cake’ a couple of times:

    1)After beating the eggs with the sugar until the mixture became thick, white and fluffy, I folded in the flour alternating with ice cream soda, then I steamed the cake. The cake turned out hard, and the texture was harsh (I could still see raw flour in the texture). I am assuming that because the egg mixture was so well beaten, that when I folded in the flour, the flour got captured in the air bubles of the egg mixture.

    2) The second time I made the cake, I folded in the flour alternating with cream soda, but this time, I mixed a bit longer, and the egg mixture lost its volume. The cake turned out hard, and not very tasty…

    Rose, I am not sure now what I am doing wrong…can you please help? do I fold in the flour and the ice cream soda with the spatula? for how long? or do I use the beater when folding in the flour? for how long? should the cake mixture in the end (after adding the flour and ice cream soda) still be fluffy?

    thank you Rose.

    Comment by Jaz | October 1, 2007 | Reply

  2. Rose,
    I want to wish you a belated ‘Happy Birthday’! and Best Wishes!
    May good fortune always follow you!

    Comment by Jaz | October 1, 2007 | Reply

  3. Thank you Jaz,
    This steamed sponge cake is a heavy cake and is popular with the kampong folks. If it is well-made, the top of the cake will open out like a flower. We used to beat the eggs with an old fashioned wire whisk and then fold in the flour with our hands. My mum gave up after many attempts because whenever she made it, the top was always flat! I’ll try to make it again and see if I can come out with a photograph.

    Comment by rose | October 4, 2007 | Reply

  4. Dear Rose,
    It is really kind of you…thank you!
    I will try again this long weekend (Thanksgiving); I didn’t realize that this cake was supposed to puff up, and open up :), in fact I didn’t know what to expect!…I will let you know if it comes out alright.

    I made the Kueh Lapis Kulus the other day, and it came out really good; tastier than the one I had eaten a long time ago! thank you again!

    Strange though, I am not sure if there is something wrong with some of the pages on this website, I was so excited about the outcoming of my Kueh Lapis Kulus that I immediately let you know, however the message was never posted…

    Thank you again, and take care…

    Comment by Jaz | October 5, 2007 | Reply

  5. Dear Jaz,
    You can also use a bamboo basket to steam the sponge cake. I remembered we always stamped some tiny red pattern on top of the cake to make it look pretty.
    Glad you enjoyed the Kueh Lapis Kukus, do try the Kueh Sarlat, you will love it.
    I faced the same problem too, sometimes after sending my replies, it just disappeared!
    All the best!

    Comment by rose | October 5, 2007 | Reply

  6. Rose, I will be trying the Kueh Lapis Kulus today after work! thank you!
    Wish you a Nice weekend!

    Comment by Jaz | October 6, 2007 | Reply

  7. Rose,
    oops…I meant, will start making the Kue Sarlat today, since I need to soak the rice…I can’t wait to make the Kueh Lapis Kulus again, maybe next week since I have planned to try to make the steamed cake and the Kue Sarlat…really busy with your wonderful recipes 🙂
    Thank you!

    Comment by Jaz | October 6, 2007 | Reply

  8. Hi Rose,
    Hope you are doing well, and healthier each day.

    I have made this steamed sponge cake 2 times since last time; one time I made with pastry flour and the cake turned out very tasty, looked very light and spongy but didn’t puff up and open up; the second time I tried with rice flour, it turned out very tasty too, and the top opened up from the side but it had a bit of raw rice flour smell. We all enjoy eating these cakes even though not sure if they turned out as good as you make it; somehow I like the taste of steamed cakes more than the baked ones.

    I also made the Kue Sarlat without the pandan leaves; I was surprised that it turned out good and I really liked it as I had never tasted it before! I am tryign to find out where to get pandan leaves around here, and can’t wait to try making it again!

    I have tried making many of your savoury dishes, I followed every step, and I was very happy with my results!

    Thank you again Rose!

    God Bless and Best Wishes.

    Comment by Anonymous | October 26, 2007 | Reply

  9. Hi Jaz,
    Glad to hear of your success. Since you are so enthusiatic, I’ll try to post some other recipes for steam cakes.
    If you can’t find pandan leaves, you can try adding some rose water and custard powder instead of plain flour. It will be quite tasty too. All the best!

    Comment by rose | November 2, 2007 | Reply

  10. Thank you Rose! very much appreciated!
    Take care…

    Comment by Jaz | November 7, 2007 | Reply

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