Total Time
Prep 20 mins
Cook 30 mins

This is an adopted recipe... I have not made it, so make at your own risk until I know for sure what the results will be like! lol :)

Ingredients Nutrition


  1. Line the bottom of a 10" cake pan with parchment paper.
  2. Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
  3. Place the flour in a medium bowl.
  4. Sift the baking powder and salt into the fluor and set aside.
  5. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
  6. Stir in the almond extract.
  7. Gradually add the flour mix to the egg mixture, stirring.
  8. Add the coconut milk.
  9. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
  10. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
  11. Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
  12. Place cake pan on the rack or however you have rigged it, and cover.
  13. Steam for 30 minutes or until a toothpick comes out clean.
  14. Cool and remove from the pan, turning the cake over.
  15. Cut the cake into squares or diamond shapes.
Most Helpful

I rigged the top of my rice cooker to steam this. I made a few substitutions, as well - instead of cake flour, 3/4 cup all purpose flour + 2 Tbs cornstarch, 4 egg whites instead of eggs, 1 cup of sugar substitute, 1 tsp vanilla extract instead of almond, and 1/2 cup coconut milk. I also sprinkled shredded coconut on top. This didn't rise as much as I expected it to, but then, it probably had more liquid than it was supposed to, and I've never made sponge cake before. I also had to steam it for about 40 minutes rather than 30, but also probably because of the extra liquid. Came out very tasty, even if it didn't look like I thought it would. I'll try making this again sometime following the recipe.

machineangel November 17, 2006

I prepared this for our Tag game. These 5 stars are for the batter of this cake. I have to admit, since it is an adoptee and never made by the chef, this was an experiment for me. I couldn't get the steamer/wok thing to work for me so I baked it. WRONG! It maybe should've been baked like a custard (I thought of that the first time I checked it while it baked.) Next time, I'm going to put it in my custard cups and bake it like custard in a pan of hot water and see if that works. Either that, or I'll just half the recipe and eat the batter! The almond and coconut milk flavors were deeeelish!

Redneck Epicurean January 14, 2006