Gong Mei and Honey Steamed Sponge Cake
A light, fluffy Chinese-style steamed sponge cake infused with Gong Mei tea and sweetened with honey — a gentle dessert that mirrors the tea's own mellow, fruity warmth.
Steamed sponge cake (similar to ma lai gou) is a soft, airy dessert that gives Gong Mei's fruity, lightly malty notes room to come through without competing with butter or heavy frosting. Brewing the tea strong and using it as the cake's liquid base infuses every bite.
Honey is the natural partner here, echoing the gentle sweetness that develops in Gong Mei as it steeps, while a touch of brown sugar deepens the cake's color and adds a faint caramel note that plays well against the tea's woody undertone.
Steaming, rather than baking, keeps the crumb moist and tender, which suits Gong Mei's mellow character far better than a dense, dry cake would. The gentle, even heat of steaming also avoids any bitterness that direct high heat might pull from the tea.
Serve slightly warm, dusted with a little extra brewed tea reduced to a glaze, or simply with a drizzle of honey. It is an unfussy, comforting dessert that closes a meal the same way a cup of Gong Mei does on its own — softly, and without excess.
Ingredients
- 1 cup strongly brewed Gong Mei tea, cooled (3 tbsp leaves steeped 5 min)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/3 cup neutral oil (vegetable or sunflower)
- 1 tsp vanilla extract
- 1 tbsp extra honey for glazing
How to make it
- 1Brew Gong Mei tea strong and let it cool completely. Set up a steamer with simmering water and line a round cake pan that fits inside with parchment paper.
- 2Whisk eggs, honey, brown sugar, oil, and vanilla together until smooth and slightly frothy.
- 3Sift in flour, baking powder, and salt, alternating with the cooled tea, folding gently until just combined — do not overmix.
- 4Pour batter into the prepared pan. Cover loosely with foil to prevent condensation from dripping onto the cake.
- 5Steam over simmering (not boiling) water for 25–30 minutes, until a skewer inserted in the center comes out clean.
- 6Let cool slightly, brush the top with extra honey, slice, and serve warm or at room temperature.
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