Image by Qiong Cooking via Youtube
This no-bake sponge cake by Qiong Cooking is definitely fluffy and moist! No wonder why everyone is going crazy about this recipe. It’s easy to make and doesn’t require an oven. You can also top it with whipped cream and strawberries if you like. Read on or watch the video below for full instructions.
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Separate the whites from the yolks into two different bowls.
Add 2 tablespoons of cooking oil and 3 tablespoons of milk to the egg yolks. Whisk until well combined.
Sift the cake flour directly into the yolk mixture to remove lumps. Whisk well until it becomes smooth.
Add 1/2 teaspoon of vanilla extract. Mix well then set aside.
Add 1/4 teaspoon of lemon juice to the egg whites and whip on medium-high speed. When it has large bubbles, add 1/3 of the sugar. Continue whipping, then add another 1/3 of the sugar when small bubbles appear. Whisk again, and add the remaining when there are visible lines. Turn the setting to medium-low speed and whip until it lifts to straight, sharp, and dry peaks.
Add 1/3 of the meringue to the batter, then fold with a silicone spatula. Add the rest of the batter then mix again.
Prepare your baking mold by wrapping the bottom with aluminum foil, then pour the batter from a high position. Use a spatula to smoothen the surface.
Wrap the top with aluminum foil to prevent moisture from dripping down into the cake batter.
Place it into a steamer with boiling water, cover it, then steam for about 45 minutes on medium heat.
After steaming, take it out and remove the aluminum foil. Thump it twice then turn it upside down onto a cooling rack to let it cool. Once cooled, press from the edge to the middle with your hand to remove the cake.