How to Make Traditional Chinese Steamed Sponge Cake (Ma Lai Gao)

Chinese Steamed Sponge Cake is one of my favorite cakes — softer, fluffier, and less sweet than many Western-style cakes. I keep the sugar to 3/4 cup for a balanced sweetness that honors traditional Chinese tastes; increase to 1 cup if you prefer a sweeter cake.

Can’t get enough Chinese desserts? Try the Durian Cake next!

🍰 About This Recipe

Chinese Steamed Sponge Cake (ji dan gao) is a dim sum classic. After many attempts, I’ve refined a reliable method that yields a tall, tender, and airy cake. Common problems with steamed sponge cake include poor rise, collapsing when the lid opens, or a dense, dry texture. This version is straightforward and forgiving: five simple ingredients and no separation of yolks and whites, which reduces mistakes and makes the process easier for home bakers.

🧂 Ingredients

• Eggs: The primary structure for this cake. Use large eggs for best results.
• Sugar: 3/4 cup (150 g) keeps the cake lightly sweet. Increase up to 1 cup if you prefer a sweeter result.
• Flour: We tested this with all-purpose flour. For consistent results weigh the flour. If using cake flour, add two extra tablespoons to account for its lower protein.
• Baking Powder: A small amount helps stabilize and boost rise beyond the air whipped into the eggs.
• Vanilla Extract: Optional but recommended — it brightens the flavor. Almond extract is also a nice variation.

🔪 Instructions

STEP 1: Bring water to a boil in a large pot. Line an 8-inch round, 2-inch tall cake pan with parchment paper.

STEP 2: In a medium bowl, sift the flour and whisk in the baking powder until evenly combined.

STEP 3: In a stand mixer fitted with the whisk (or using a handheld mixer), beat the eggs and sugar on medium-high until thick, pale, and fluffy — about 4 minutes. The goal is to incorporate as much air as possible. Fold in the vanilla extract.

STEP 4: Add the dry ingredients in three additions. Fold gently with a spatula after each addition until no streaks remain. Scrape the bottom of the bowl to incorporate any pockets of flour. Stop folding as soon as the batter is uniform to avoid deflating the aerated eggs.

STEP 5: Pour the batter into the prepared pan and gently tap the pan on the counter a few times to release large air pockets, which helps the top steam flat.

STEP 6: Place the pan in the steamer and steam over boiling water for 18–20 minutes. A toothpick inserted in the center should come out clean or with a few dry crumbs. Monitor the water level and add more hot water if needed.

STEP 7: Remove the pan from the steamer and let it rest for at least 20 minutes. Run a knife around the edge to release the cake, place a wire rack on top, and invert the pan so the cake drops onto the rack. Peel off the parchment, transfer to a cutting board, slice, and enjoy.

The cake keeps well at room temperature for up to 2 days. For longer storage, refrigerate up to one week; bring to room temperature before serving for best texture.

📋 Recipe

Chinese Steamed Sponge Cake

A tender, airy steamed cake with a light sweetness and delicate vanilla flavor. Makes 6 servings.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dessert

Cuisine Chinese

Servings 6 people

Calories 244 kcal

Ingredients

• 5 large eggs
• 3/4 cup (150 g) sugar
• 1 teaspoon vanilla extract
• 1 cup + 1 tablespoon all-purpose flour (142 g)
• 1/2 teaspoon baking powder

Instructions

1. Bring water to a boil in a large pot and line an 8-inch round, 2-inch tall cake pan with parchment paper.
2. Sift the flour into a bowl and whisk in the baking powder.
3. Beat the eggs and sugar on medium-high until thick and fluffy, about 4 minutes. Stir in the vanilla.
4. Fold the dry ingredients into the egg mixture in three additions until just combined. Avoid overmixing.
5. Pour batter into the prepared pan and tap to release large air pockets.
6. Steam for 18–20 minutes until a toothpick comes out clean or with a few dry crumbs.
7. Let rest 20 minutes in the pan, run a knife around the edge, invert onto a wire rack, remove parchment, slice, and serve.

Nutrition

Calories: 244 kcal
Carbohydrates: 43 g
Protein: 8 g
Fat: 4 g
Sugar: 25 g

Nutrition information is an estimate calculated from an ingredient database.

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