🧽 White Sugar Sponge Cake Recipe (Bai Tang Gao/Bak Tong Gou 白糖糕) Chinese Dessert Street Food

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

white sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index, and brown sugar is often less expensive.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture, and canola oil is often cheaper.

eggs

🥗Healthier: flaxseed meal + water

💰Cheaper: egg substitute

Flaxseed meal is a plant-based alternative, and substitutes can be less expensive.

Add 1 tablespoon of lukewarm water into a bowl and mix thoroughly to dissolve 1 teaspoon of instant dry yeast. Set aside for about 15 minutes until foamy.

Place 9 ounces of rice flour into a mixing bowl and whisk to break up any clumps.

Add 1 and 1/4 cup of room temperature water into the rice flour and whisk until thoroughly combined. Set aside.

In a small pot, add 1 cup of water and 3/4 cup of sugar, then bring to a slight boil while whisking to dissolve the sugar completely.

Pour the sugar water mixture into the rice flour mixture while stirring continuously to prevent lumps from forming.

Check the temperature of the batter using a thermometer; it should be between 85 to 95°F before adding the yeast mixture.

Add the foamy yeast mixture to the rice flour and syrup mixture and whisk to combine.

Cover the bowl with Saran Wrap and place it in a warm environment for about 2 hours or until large bubbles form.

Prepare a steaming vessel (stainless steel wok) and bring water to a boil.

After 2 hours, check the batter for bubbles, then add 1/2 teaspoon of neutral oil and mix until well combined.

Brush 1/2 teaspoon of neutral oil onto an 8x8 square baking pan to prevent sticking.

Carefully pour the batter into the greased pan.

Place a metal rack into the wok, rest the pan on the rack, cover with a lid, and steam for 30 minutes.

After 30 minutes, remove the lid and check the cake.

Let the cake cool for about 10 minutes, then run a knife along the edges and flip it over to remove from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens