Traditional Steamed White Sugar Sponge Cake Recipe: This fluffy and lightly sweet steamed white sugar sponge cake, known as Bai Tang Gao, is a traditional Chinese dessert that’s sadly becoming rare in many Chinatowns. But the good news is—you can still make it easily at home with just a few ingredients!
It’s soft, springy, slightly chewy, and made entirely with rice flour. If you love steamed treats or are looking for something naturally gluten-free, this recipe is definitely for you.
Ingredients
- 150g rice flour (1¼ cups)
- 300g water (ml = g for water; divided)
- 100g white granulated sugar (½ cup)
- 3g active dry yeast (about 1 teaspoon; or use instant yeast)
- 30g lukewarm water (2 tablespoons)
- Vegetable oil (for brushing)
How to Make Bai Tang Gao
Step 1: Prepare the Batter
In a heatproof mixing bowl, mix rice flour with 80g (80ml) water. It will form clumps—this is normal.
In a small pan, boil 200g water with the sugar until fully dissolved. Immediately pour the hot sugar water into the rice flour mixture. Whisk until smooth. Let it cool down to lukewarm.
Step 2: Activate the Yeast
In a separate small bowl, mix the yeast with 2 tablespoons of lukewarm water. Let it sit for 15 minutes until foamy.
Once the rice mixture is lukewarm, pour in the yeast mixture. Whisk well for about 3 minutes.
Step 3: Ferment the Batter
Cover the bowl with a plate and leave it in a warm place for 3 hours to rise. You can put it in the microwave with a mug of hot water inside to keep the environment warm. Replace the mug every hour with fresh hot water.
After 3 hours, the batter will look bubbly and foamy on the surface.
Step 4: Steam the Cake
Prepare your steamer with enough water for 20 minutes of steaming. Once the water is boiling, pour the fermented batter into an 8″ or 9″ pie dish (or similar heatproof dish). Carefully place it into the steamer.
Cover the steamer and steam on high heat for 20 minutes. Do not open the lid during this time.
After steaming, turn off the heat but leave the cake inside for 2 minutes before opening the lid.
Step 5: Cool and Serve
Remove the cake, and lightly brush the top with vegetable oil to keep it moist and give it a soft shine. Let it cool completely before slicing. Brush your knife with a little oil to prevent sticking.
Enjoy warm, cold, or at room temperature.
Storage Tips
Store the cake in an airtight container. During warmer months, keep it in the fridge. In cooler months, it’s fine on the kitchen counter. To reheat, simply steam for 5 minutes. This sponge cake is best eaten within 2–3 days.
Steamed White Sugar Cake is a nostalgic dessert that’s simple yet full of charm. It’s naturally gluten-free, soft, and has that classic fermented aroma and taste that many Chinese families grew up with. Whether you’re making this for the first time or reliving childhood memories, Bai Tang Gao is a beautiful recipe worth saving. Try it once, and you might start making it regularly—it’s light, unique, and truly comforting.
FAQs
What is Bai Tang Gao made of?
Bai Tang Gao is made with rice flour, sugar, water, and yeast. It’s a soft, steamed sponge cake that’s naturally gluten-free and slightly chewy.
Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. It doesn’t need to be bloomed—just mix it directly into the lukewarm batter before fermenting.
How do I know if the cake is properly steamed?
The cake should turn fully translucent and feel bouncy to the touch. Avoid opening the steamer while cooking to maintain the right texture.
Why does the batter need to ferment for 3 hours?
The fermentation process adds air bubbles that make the cake light and springy. It also gives a slight tangy taste, which is traditional in this recipe.
How should I store and reheat the cake?
Store in an airtight container in the fridge during warm weather. To reheat, steam it for about 5 minutes to restore its soft texture.
