Steamed Almond Cake

    40 minutes

    This is a French-inspired almond cake which uses Chinese techniques to make an elegant and extremely moist dessert.

    59 people made this

    Serves: 12 

    • 6 eggs
    • 1 1/4 cups white sugar
    • 2 1/2 tablespoons water
    • 1 1/2 cups cake flour
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons almond essence
    • 1/4 cup icing sugar for dusting

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Line a 23cm square pan with wax paper. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan.
    2. Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture and fold in gently. Blend in the essence.
    3. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
    4. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the centre comes out clean. Cool on a wire rack. Dust with icing sugar.

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    Reviews in English (45)


    Some one please help! I want to know what is "cake flour"? Does this mean self-raising flour or plain flour? I used plain flour (the type with reduced wheat protein)which is not self-raising and added 1/2 teaspoon baking powder as instructed in this chinese steam cake recipe, but it did not work out as it did not rise, and was tough as rubber! Should I use self-raising flour? Or where did I go wrong. Please help to confirm wether cake flour is self-raising flour. Many thanks.  -  11 Jul 2007  (Review from Allrecipes USA and Canada)


    This was very close to the real thing that you can buy at dim sum shops! I used brown sugar in place for the white because the authentic variety can be a fairly dark brown, and substituted vanilla for the almond extract. I didn't have a steamer or a large enough wok for my cake pan, so I placed it in a 9x13 pan, filled the larger pan with enough hot water to go halfway up the cake pan, covered the whole thing securely with foil, and baked it at 400 for 40 minutes. This would probably solve the problem with the undercooked bottom. It worked fabulously! Another suggestion would be to try serving the cake hot, and keep the remaining cake covered because it dries out easily. Wrap any leftovers with plastic and refrigerate. It reheats nicely in the microwave covered with a damp paper napkin.  -  28 Mar 2002  (Review from Allrecipes USA and Canada)


    This was my first attempt at making a steamed cake. I altered the recipe a little and it came out perfect. It tasted great and had a moist, spongy texture. My daughter even commented about how it melted in her mouth. Needless to say, the cake was devoured in no time. I used 4 eggs, 1 cup of sugar, 3 Tbsp. passion fruit juice; next time I will try lemon or orange juice. I added 2 tsp. vanilla extract, and 1/2 tsp. of almond extract. After being steamed for exactly 20 minutes, the cake was perfectly done. This recipe is a keeper; I will certainly be making it again.  -  15 Aug 2006  (Review from Allrecipes USA and Canada)