Imagine a dessert so light, fluffy, and uniquely flavored that it transports you straight to the heart of Chinese culinary artistry. This Instant Pot Chinese Steamed Matcha Sponge Cake is not just a recipe; it's a culinary adventure that combines the earthy richness of matcha with the delicate texture of a perfectly steamed sponge cake. In just 45 minutes, you'll create a show-stopping dessert that looks complicated but is surprisingly simple to make, guaranteed to impress your family and friends with its vibrant green color and melt-in-your-mouth texture.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 3 eggs
- 100g sugar
- 100g all-purpose flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup vegetable oil
Instructions
- Prepare the Instant Pot by adding 1 cup of water to the bottom of the inner pot and placing the steamer trivet inside.
- In a large mixing bowl, separate egg whites and egg yolks into two different bowls.
- Whisk egg yolks with sugar until the mixture becomes pale and creamy, creating a smooth consistency.
- Add milk and vegetable oil to the egg yolk mixture, whisking continuously to combine thoroughly.
- Sift together all-purpose flour, matcha powder, and baking powder in a separate bowl to remove any lumps.
- Gradually fold the dry ingredients into the egg yolk mixture, ensuring no dry clumps remain.
- In a clean bowl, beat egg whites until stiff peaks form, using an electric mixer on medium-high speed.
- Gently fold the beaten egg whites into the matcha batter, using a spatula with light, upward motions to maintain airiness.
- Grease an 7-inch round cake pan that fits inside the Instant Pot with cooking spray or butter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Cover the cake pan with aluminum foil to prevent condensation during steaming.
- Carefully place the cake pan on the steamer trivet inside the Instant Pot.
- Close the Instant Pot lid, set the valve to sealing position, and select the Steam function.
- Steam the cake for 25-30 minutes on high pressure.
- Once cooking is complete, allow natural pressure release for 10 minutes.
- Carefully remove the cake pan from the Instant Pot using heat-resistant gloves.
- Let the cake cool in the pan for 5-10 minutes, then invert onto a wire rack.
- Once completely cooled, dust with additional matcha powder or powdered sugar if desired.
- Slice and serve the steamed matcha sponge cake at room temperature.
Tips
- Temperature Matters: Ensure your eggs are at room temperature for the best volume and texture when beating.
- Sifting is Key: Always sift your dry ingredients to prevent lumps and create a smoother batter.
- Folding Technique: When incorporating egg whites, use a gentle folding motion to preserve the air bubbles that give the cake its light, airy texture.
- Moisture Control: Cover the cake pan with aluminum foil to prevent water droplets from falling onto the cake during steaming.
- Pressure Release: Allow natural pressure release to prevent sudden temperature changes that could deflate your cake.
- Cooling is Crucial: Let the cake cool completely before removing from the pan to maintain its delicate structure.
- Serving Suggestion: Dust with extra matcha powder or powdered sugar for a professional bakery-style finish.
Nutrition Facts
Calories: 252kcal
Carbohydrates: 31g
Protein: g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 92mg
