CHINESE SPONGE CAKE CALORIES RECIPES

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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

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

PAPER WRAPPED CHINESE SPONGE CAKE RECIPE | SIDECHEF



Paper Wrapped Chinese Sponge Cake Recipe | SideChef image

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

5 Egg
50 gram Butter
60 milliliter Milk
100 gram All-Purpose Flour
80 gram Granulated Sugar
1/4 teaspoon Vanilla Essence

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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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.
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