Super Fluffy Steamed Chiffon Cake

Description:

An ultra-soft and moist chiffon cake with a cottony texture achieved through steaming instead of baking. Lightly sweet, fragrant, and spongy, it’s a perfect treat for teatime or dessert.

Origin:

Inspired by traditional Asian steamed sponge cakes and Japanese chiffon techniques, this cake is a staple in many East and Southeast Asian households.

Ingredients Quantity (Makes one 6-inch round cake):

4 large eggs, separated
½ cup (100g) granulated sugar (divided)
⅓ cup (80ml) milk
¼ cup (60ml) vegetable oil
¾ cup (90g) cake flour or all-purpose flour (sifted)
½ tsp cream of tartar or lemon juice
1 tsp vanilla extract
Optional: zest of 1 lemon or orange for aroma

Ingredients Optional:

Matcha powder (1 tbsp) for flavor variation
Pandan extract (½ tsp) for color and taste
Cocoa powder (2 tbsp) for a chocolate version

Instructions:

Prepare steamer:
Fill a steamer pot with water and bring to a gentle boil. Wrap the lid with a cloth to prevent condensation dripping onto the cake.
Make egg yolk batter:
In a bowl, whisk egg yolks, ½ of the sugar (50g), oil, milk, vanilla, and zest. Sift in flour and whisk until smooth.
Make meringue:
In another bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining sugar while beating to stiff peaks.
Fold meringue into yolk mixture:
Add ⅓ of the meringue to the yolk batter and gently mix to lighten. Fold in the rest carefully to maintain fluffiness.
Steam:
Pour batter into a parchment-lined or greased 6-inch round cake pan. Tap to release air bubbles. Steam over medium-low heat for 30–35 minutes or until a toothpick comes out clean.
Cool:
Let cake rest in the pan for 5–10 minutes, then remove and cool on a wire rack.