CHINESE BAKERY SPONGE CAKE RECIPE RECIPES
CHINESE SPONGE CAKE (BAKED, NOT STEAMED) RECIPE - FOOD.COM
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water and dissolve sugar. Let cool.
- Mix yolk into sugar water.
- Slowly add flour into the mixture.
- Blend in oil and extract.
- In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
- Fold batter from above into egg whites.
- Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
- Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
- Turn cake upside down and let cool.
Nutrition Facts : Calories 619.9, FatContent 25.2, SaturatedFatContent 4.5, CholesterolContent 282, SodiumContent 95.3, CarbohydrateContent 86.4, FiberContent 0.8, SugarContent 50.7, ProteinContent 12.1
PAPER WRAPPED CHINESE SPONGE CAKE RECIPE | SIDECHEF
These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs. It’s not greasy and not too dense. It is light, soft, pillowy and tastes absolutely delicious.
Provided by Huang Kitchen
Categories Pescatarian Vegetarian Baked Goods Baking Kid-Friendly Easy Quick and Easy Shellfish-Free Weekend Project Soy-Free Entertaining Hand Mixer Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 2400S
Yield 12
Number Of Ingredients 6
Steps:
- First preheat oven to 350 degrees F (180 degrees C).
- Then line muffin pan with parchment paper.
- Separate yolks and whites of Egg (5). Add Vanilla Essence (1/4 teaspoon) into egg yolks and whisk till combined. Then set aside.
- In a large measuring cup or bowl, combine Butter (50 gram) and Milk (60 milliliter). Mix with a whisk. Then sieve in All-Purpose Flour (100 gram). Continue to mix well.
- Add in the egg yolk mixture. Mix again till smooth and set aside.
- Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Then, add Granulated Sugar (80 gram) a little at a time, 3 portions, and beat until soft peaks formed.
- Then lightly fold the beaten egg whites in 3 portions into the egg batter.
- Pour the combined batter into the lined muffin pan till 3/4 full. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean.
- Once cooked, remove from oven and cool on wire rack for 5 minutes. Lastly remove the baked sponge cake to cool completely on wire rack.
- Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. Enjoy!
Nutrition Facts : Calories 10 calories, ProteinContent 0.3 g, FatContent 0.5 g, CarbohydrateContent 1.1 g, SugarContent 0.6 g, SodiumContent 2.7 mg, SaturatedFatContent 0.2 g, TransFatContent 0.0 g, CholesterolContent 7.1 mg, FiberContent 0.0 g, UnsaturatedFatContent 0.2 g
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