CHINESE EGG SPONGE CAKE RECIPES

Name: Chinese Egg Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 middle size eggs ( ,room temperature eggs); 60 g cake flour ( ,1/2 US cup); 40 g castor sugar ( ,around 3 tablespoons+1 teaspoon); 5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon); warm water ( ,for speeding up the whipping process, not required in summer days.)

CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN FOOD

Chinese Egg Cake—Old Style Baked Version | China Sichuan Food image

Old-styled Chinese egg cake

Provided by Elaine

Categories Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 5

Ingredients

2 middle size eggs ( ,room temperature eggs)
60 g cake flour ( ,1/2 US cup)
40 g castor sugar ( ,around 3 tablespoons+1 teaspoon)
5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon)
warm water ( ,for speeding up the whipping process, not required in summer days.)

Steps:

Preheat the oven to 180 C around 350F.
Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 27 mg, SodiumContent 10 mg, SugarContent 3 g, ServingSize 1 serving

CHINESE SPONGE CAKE (BAKED, NOT STEAMED) RECIPE - FOOD.COM

Chinese Sponge Cake (Baked, Not Steamed) Recipe - Food.com image

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

Ingredients

2 cups softasilk brand cake flour
1 1/2 cups sugar
1/2 cup oil
3/4 teaspoon cream of tartar
1 cup water
8 eggs (separated)
3/4 teaspoon vanilla extract (or almond or coconut)

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

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