Steamed Sponge Cake

Indonesian traditional sponge cake. Very light. This recipe came from melroseflower.com

• Ready In: 1 hr
• Serves: 20

Ingredients

• 5  egg yolks
• 4  egg whites
• 250  g granulated sugar
• 300  g flour
• 1⁄2 teaspoon baking soda
• 175  ml soda water (Sprite/7Up)
• 1⁄2 teaspoon vanilla
• 1  tablespoon  cocoa

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.