Mar 4

Mar 4 DIY: Steamed Matcha Sponge Cake

Ever since I made my first steamed sponge cake for Lunar New Year, I’ve been wanting to make more steamed baked goods from home. Since I’m obsessed with matcha, I decided to make the same steamed sponge cake, Ma Lai Go, but with matcha powder. To make two separate layers I doubled the recipe. In the end, my cake turned out to be very tall but fluffy!

See photos of my full baking process below. Overall the recipe is pretty straightforward but to me, the trickiest part is figuring out how to remove the cake tin once the batter is finished steaming. You could simply dump out the water in the pot, but since I was making two sponge cakes, I wanted to try to keep my pot warm and save the water, so I used tongs to remove my cakes once they were ready to cool.

Once the sponge cakes were ready to decorate, I made sour cream frosting to hold the two sponge cakes together and topped with more matcha powder and strawberries.

I absolutely loved how this cake turned out. The sponge cake looks so inviting and summery with the strawberries. It came out pretty tasty too if I don’t say so myself!

For the full Steamed Sponge Cake recipe, click here.

For the Sour Cream Frosting recipe, click here.