Yingde Hong Honey Steamed Sponge Cake
A light Cantonese-style steamed sponge cake infused with Yingde Hong and finished with a honey glaze — the tea's malty sweetness folds right into the soft crumb.
Steamed sponge cake (ma lai go-style) is a Cantonese teahouse classic, and its airy, lightly sweet crumb is the perfect canvas for Yingde Hong's malty, honeyed personality. Brewing the tea strong and using it in place of plain water in the batter infuses every bite with a subtle reddish-amber tint and a gentle tea aroma that bakery-bought versions never have.
Steaming rather than baking keeps the cake moist and tender, which matters here because Yingde Hong's tannins, while mild, can dry out a drier baked crumb. The steam bath keeps the texture pillowy and lets the tea flavor stay forward rather than getting masked by a heavy crust.
A light honey glaze brushed on right after steaming amplifies the tea's own honeyed finish rather than introducing a new flavor — it should taste like an extension of the cake, not a separate topping. Letting the glaze soak in slightly before slicing gives the best texture.
Serve warm or at room temperature with a fresh pot of Yingde Hong on the side. This is a particularly good make-ahead dessert for a dim sum brunch at home, since the cake keeps well covered for a day and reheats nicely with a quick re-steam.
Ingredients
- 1 cup strong-brewed Yingde Hong, cooled
- 3 large eggs
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 2 tbsp honey (for glaze)
- 1 tsp water (for glaze)
- Toasted sesame seeds for garnish
How to make it
- 1Brew the Yingde Hong strong and let it cool completely.
- 2Whisk eggs and brown sugar together until light and slightly foamy, then whisk in the oil and cooled tea.
- 3Sift the flour, baking powder, baking soda, and salt together, then fold into the wet ingredients until just combined — do not overmix.
- 4Pour the batter into a greased, lightly floured round cake pan that fits inside your steamer. Cover the pan loosely with foil to prevent condensation from dripping onto the cake.
- 5Steam over simmering water for 30–35 minutes, until a skewer inserted in the center comes out clean.
- 6Warm the honey with the water and brush over the cake while still warm. Cool slightly, sprinkle with sesame seeds, slice, and serve.
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