Steamed Sponge "Moon Cake"

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  • 5 extra large eggs, at room temperature
  • 1 tablespoon water
  • 1 cup sugar
  • 1 cup rice flour (or cake flour)
  • 1 1/4 tablespoons melted butter


  1. Line bottom of a 9-inch cake pan with parchment.
  2. Beat eggs, water and sugar until thick and creamy, 10 minutes with a mixer at high speed or 20 minutes by hand.
  3. Fold in flour, then melted butter. Pour batter into pan. Fill bottom of wok with water and bring to a rolling boil.
  4. Place steamer rack in wok; set cake pan on rack. Cover. Reduce heat to medium and steam until cake begins to pull slightly from pan and a wooden pick inserted in cake comes out clean, about 20 minutes. Turn out cake; peel off parchment.
  5. Serve warm or cool.

Makes 6 to 8 servings.

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