Puto Cake

A warm and fluffy Puto Cake is a delightful treat that fills the room with a sweet aroma as it steams to perfection. This Filipino favorite, which takes about 30 minutes to prepare and steam, is all about the light, airy texture and the balance of sweet and savory flavors. With its unique combination of creamy cheese and slices of salted egg, it’s sure to impress your family and friends at any gathering.

This recipe is perfect for anyone looking to explore traditional Filipino desserts, especially during special occasions or potlucks. It can easily be made ahead of time and stored for later enjoyment, making it a great choice for busy cooks.

Why You’ll Love This Recipe

• The cake steams to create a delightfully soft and light texture.
• It’s incredibly versatile, allowing for creative topping variations.
• The combination of cheese and salted eggs provides a unique flavor profile.
• This dessert is quick to make, coming together in under an hour.

What You’ll Need

Here’s what you’ll need to create this delicious treat.

For the Batter

• 1 1/2 cup cake flour
• 2 teaspoon baking powder
• 1/4 cup granulated white sugar
• 2/3 cup fresh milk, or a bit more

For the Meringue

• 4 medium egg whites
• 1/4 cup granulated white sugar
• 1 teaspoon cream of tartar (optional)

For Toppings

• 2 pieces salted egg, each cut into thin slices
• 1/2 cup cheese, grated

Use any milk or cheese you prefer.

Substitutions & Swaps

• Cake flour: All-purpose flour works in a pinch.
• Salted egg: Use hard-boiled eggs for a milder taste.
• Cheese: Any semi-hard cheese can be substituted.

How to Make It

Follow these steps to make your Puto Cake.

Line the pan

Line the bottom of an 8 or 9-inch round springform or removable bottom pan with parchment paper.

Sift dry ingredients

Sift the cake flour, 1/4 cup sugar, and baking powder in a big bowl. Set aside.

Beat egg whites

In a separate big bowl, beat the egg whites at low speed until it becomes bubbly. Add cream of tartar, if using. Continue to beat at low speed until it turns foamy.

Add sugar to egg whites

While beating, still at low speed, gradually add 1/4 cup of sugar. Once all sugar is added, increase speed to medium and beat until medium/firm peaks are formed. Set aside.

Mix wet and dry ingredients

Back to the other bowl, add the milk to the dry ingredients and mix well until it reaches a pancake-like consistency. You may need to adjust the amount of milk to achieve this.

Fold in meringue

Take 1/4 of the meringue and add it to the batter. Whisk to lighten the batter so it will not deflate the meringue. Add the rest of the meringue in two to three batches, carefully folding each batch into the batter until well blended. Do not over-fold or the meringue will deflate.

Fill the pan

Fill the prepared pan with the batter. Add half of the grated cheese then place it in a steamer basket. Cover with the lid.

Steam the cake

Fill the bottom of the steamer with tap water. Place the steamer basket with the batter on top. Turn the heat on and bring the water to a very gentle simmer over very low heat. Steam for 10 minutes.

Add toppings and finish

Remove the lid and add more grated cheese on top. Arrange slices of salted egg as desired. Steam for another 5-10 minutes or until an inserted toothpick comes out clean. Turn off the heat and let it rest and cool down a bit.

Serve it up

Remove from pan and transfer to a serving plate.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it doesn’t freeze well.
Reheat: Steam for 5 minutes to warm up.

Tips for Best Results

• Adjust the milk to get the desired batter consistency.
• Ensure not to over-fold the meringue to maintain volume.
• Allow the cake to cool down slightly before serving for better texture.
• Experiment with toppings for unique flavor combinations.

Serving Suggestions

• Serve it warm as part of a festive brunch.
• Pair it with coffee or tea for a delightful afternoon treat.
• Enjoy it alongside a selection of Filipino dishes for an authentic experience.