Steam Sponge Cake “蒸鸡蛋糕”

Another easy recipe during this #stayhome period. The best thing is when I can make it as and when I feel like eating sponge cake because it takes less then 10 minutes to prepare and only 10 minutes to cook. Also, I believe some of you have limited ingredients in the house. So hopefully this recipe has all the ingredients you need.

Top tips:

  • Fill up the cupcakes till 3/4 full. Try not to fill to the brim as the cupcake will not be able to rise well
  • Serve while warm. If you keep in the fridge overnight. Best to steam the cakes again to warm it up
  • This recipe is not very sweet. So if you have a sweet tooth, feel free to add more sugar in the recipe
Prep timeCooking timeTotal timeServing
10 min10min20 min8 muffins

Size of ramekin/pumpkin bowl: 9 cm diameter


  • 130 grams plain flour 中筋面粉 130克
  • 90 grams sugar 白糖 90克
  • 2 teaspoon baking powder 泡打粉 2茶匙
  • 80 ml milk 牛奶 80毫升
  • 80 ml vegetable oil 油 80毫升
  • 3 eggs, room temperature 鸡蛋 3粒 室温温度
  • 1/2 teaspoon vanilla essence (not in video because normally I don’t add in but it will definitely taste better) 香草精 1/2茶匙 (在食谱视频没有提到,通常没有加入但是味道会更好)


  1. Whisk eggs and sugar together
  2. Add milk and oil. Mix well
  3. Sift in flour and baking powder
  4. Line ramekins with cupcake paper
  5. Pour into the cupcakes about 3/4 full
  6. Steam in preboiled wok for 10 minutes on high heat
  7. Serve warm