36. Carrot Cake: Eastern sponge cake

Preparation info
    • Difficulty


Appears in
50 Ways to Cook a Carrot

By Peter Hertzmann

Published 2020

  • About

In China, where ovens were traditionally not part of a family kitchen, the steamer ably stands in for it. Because of the increase in flour, this cake is not as light as the previous sponge cake. It also lacks a browned crust, but it’s also impossible to burn.


  • 6 large eggs, separated
  • 200 g (1 cup) caster sugar


Prepare a 23 cm (9 in) springform cake pan by lining it with greaseproof paper. Preheat a large steamer.

Beat the egg whites until fluffy. Add sugar and continue beating until stiff. Beat the egg y