“Indonesian traditional sponge cake. Very light. This recipe came from melroseflower.com”
READY IN:
1hr
SERVES:
20
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cover approximately 20 tin cups used to steamed the cakes with parchment papers then put them into a steamer pot with boiling water.
  2. Mix egg yolks, egg white, baking soda, sugar and vanilla until they make a smooth batter then put in turns, ½ portion of the flour, ½ portion of the soda water until all of them are used, mix well. Take 5 Tbs of the batter and put it in a separate bowl. Pour in the cocoa and mix well.
  3. Pour the white batter into the tin almost to the top then pour in 1-2 tsp of the cocoa batter on top. Do this until all the batter is used up, ± 20 tin cups.
  4. Close the steamer lid, let it steamed for ± 20 minutes with high temperature. Then use low temperature for another 5 minutes.
  5. For 20 tin cup cakes.

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