White sugar sponge cake

White sugar sponge cake is a cherished Chinese pastry, especially popular in Hong Kong. This delightful treat is crafted from simple ingredients: rice flour, white sugar, water, and a leavening agent. Interestingly, despite being called a "cake" it doesn't come in the traditional round shape. Instead, it is cut into individual square pieces or mini triangles.

What makes this cake stand out is its white color, spongy texture, and sweet taste, sometimes with a hint of sourness due to fermentation before cooking. It is steamed, which gives it a moist and fluffy consistency. To prevent drying out, it is usually kept covered and served hot.

There is also a variation made with brown rice flour and brown sugar, known as brown sugar sponge cake. In Vietnamese cuisine, a similar cake called bánh bò can be found. This version uses coconut milk and lacks the sour note found in the Chinese version.

Depending on where you are, this cake is known by different names: Baak Tong Gou in Cantonese, Bai Tang Gao in Mandarin, Pak Thong Koh in Malay, and Puting Asukal Bibingka in Filipino. Regardless of what you call it, this cake is a delightful treat worth trying!