Basic White Steam Cake

This cake uses no oil, butter or shortening and yet makes the most moist cake you have ever tasted!

Basic White Steam Cake


  • 1½ cup cake flour
  • 2½ tbs cold water
  • ½ tsp baking powder
  • 6 eggs, separated and at room temperature
  • 1¼ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract


  1. In a large bowl, combine the egg yolks, sugar and water and beat with the whisk attachment until the mixture has increased in volume, about three times its size. Combine the flour and baking powder, and sift over the egg mixture. Gently fold the mixtures together, and then add the extracts.
  2. Whip the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture. Spoon the batter evenly into , generously greased pans. Tap the pan to remove air bubbles. Place the pan into the steamer and steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.


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