This White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) recipe makes scrumptious snack cakes just like the ones in the Chinatown bakeries. I’ve loved White Sugar Sponge Cake as a child and whenever we went to our local Chinatown, I would beg my Mom to buy this treat for me. White Sugar Sponge Cake is sweet with a slight tang, pillowy soft and wonderfully spongy from the vertical striations, also called honeycombs, throughout the cake. How do you make this magical cake? You’ll be happy to know, it’s pretty easy! The recipe is straightforward with just 4 ingredients: rice flour, yeast, sugar and water. Watch the video below for the easy steps and then make some to enjoy! 🙂
Notes on the White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) Recipe, Tips and Tricks
The trickiest part of the recipe is working with active dry yeast. Make sure the yeast is fresh and active, otherwise the cake won’t rise and have the airy and spongy texture. After proofing, the yeast should triple in size and be foamy.
You must use rice flour. Any other substitution will not yield the right texture. Learn about the Differences between Rice Flour and Glutinous Rice Flour in this post.
Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Use a thermometer to check the temperature for accuracy.
Allow the batter to rest in a warm environment to encourage the yeast to flourish. I place the batter bowl in the microwave with 2 cups boiling water to create a warm environment. You can also use your oven or Instant Pot.
Allow the batter to rest for 1 1/2 – 2 hours. The batter should have lots of bubbles on the surface after the resting period. Depending on the air temperature, the resting time may vary a bit. During the summertime, I let the batter rest for 1 1/2 hours and during the colder months about 2 hours.
Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. Steam the cake using Medium heat. Let the cake cool in the steamer for 10 minutes before removing. The gradual cooling helps minimize deflating of the cake.
The steam time is 25-30 minutes for a 9 inch round cake pan. Avoid over-steaming as this dries-out the cake. The texture of the White Sugar Sponge Cake should be soft and moist.
Watch the video for instructions.
White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa
White Sugar Sponge Cake / Chinese Honeycomb Cake / Banh Bo Nguoi Hoa
Ingredients
- 2 cups water , divided
- 2 tsp active dry yeast
- 2 cups rice flour
- 1 cup sugar
- 1/4 tsp vegetable oil , for oiling the cake pan
Instructions
Proofing the Yeast
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Transfer 1/4 cup water to a cup or bowl. Microwave the water on High power for 10 seconds. (Water temperature should be 100-110 F (38-43 C)). Add the active dry yeast along with 1/2 tsp sugar. Stir to moisten the yeast. Let the mixture rest for 10 minutes or until foamy.
Making the Batter
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Transfer the rice flour into a medium bowl. Add 3/4 cup water and combine together until smooth. (The mixture will be thick.)
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Add sugar to the remaining 1 cup water and combine together. Microwave the mixture on High powder for 45 seconds. Stir together dissolving the sugar. (Liquid temperature should be 100-110 F (38-43 C)).
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Add the yeast and sugar mixtures to the rice flour mixture. Stir the batter, combining all ingredients well. Cover the batter bowl with plastic wrap. Transfer the bowl into a microwave or oven. Place 2 cups boiling water next to the bowl to generate heat. Close the door and let the batter rest for 1 1/2 - 2 hours or until large bubbles form on the surface. Stir the batter again, mixing well.
Steaming the Cake
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Coat the inside of a 9 inch round cake pan with vegetable oil. Place the cake pan inside the steamer tray. Fill a steamer basin halfway with water. Cover and bring to a rapid boil over High heat.
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Reduce the heat to Medium. Add the steamer tray with the cake pan. Stir the batter a few more times and then pour into the cake pan. Skim off any large bubbles from the top of the batter.
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Wrap a kitchen towel around the lid and place the lid on the steamer. Steam the cake for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the cake and it should not have any wet batter sticking to it.
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Turn off the heat and let the cake rest in the steamer (lid off) for 10 minutes.
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Remove the cake from the steamer and let cool on the counter for another 10 minutes.
Serving and Storing
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Use a spatula to loosen the cake from the sides of the pan and then transfer the cake to a large plate.
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Cut the cake into slices and enjoy as finger-food.
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Cover and store the White Sugar Sponge Cake at room temperature for up to 24 hours. Afterwards, refrigerate for up to 4 days. To reheat, warm in the microwave or by gently steaming.
Recipe Video
Notes, Tips & Tricks
- Make sure the yeast is fresh and active, otherwise the cake won't rise and have the airy and spongy texture. After proofing, the yeast should triple in size and be foamy.
- Keep all liquid temperatures under 120 F (49 C) as higher temperatures will kill the yeast. Use a thermometer to check the temperature for accuracy.
- Allow the batter to rest in a warm environment to encourage the yeast to flourish. Use your microwave, oven or Instant Pot.
- Avoid steaming the cake with high heat. This will cause the cake to swell and then contract, causing a wrinkly cake. Steam the cake using medium heat. Let the cake cool in the steamer for 10 minutes before removing. The gradual cooling helps minimize deflating of the cake.
- Avoid over-steaming as this dries-out the cake. The texture of the White Sugar Sponge Cake should be soft and moist.
If you enjoy this White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa) recipe, you may also like:
Steamed Rice Cake / Honeycomb Cake / Cow Cakes
(Banh Bo Hap)
Honeycomb Cake – Eggless / Vegtarian Recipe
(Banh Bo Nuong Chay)
Tools I Love and Use in My Kitchen
Can leftovers been kept in the freezer to keep longer? If yes, how long can it be kept in freezer?