CHINESE 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
SUANNE AND BEN'S CHINESE SPONGE CAKE RECIPE - FOOD.COM
This recipe is from a wonderful blog named http://www.chowtimes.com run by Suanne and Ben. The blog has many Eastern recipes. I'm posting some of their recipes on this website for nutritional information, but please go visit their blog for more great recipes. Pictures of the preparation of this recipe can be found here: http://chowtimes.com/2006/02/17/chinese-sponge-cake/.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- The baking powder and flour are mixed together.
- They are then sifted and set aside.
- Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
- You will need four eggs. Crack it into a mixing bowl.
- Beat the eggs.
- Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
- You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
- You gradually mix in the flour mixture and blend.
- Whisk until smooth and completely blended.
- Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
- Bring the water to boil.
- Place the cake into the pan with boiling water.
- Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
- toothpick to check when the cake is done.
- Remove the cake from the pan and slice. Best served when warm. Enjoy!
Nutrition Facts : Calories 431.6, FatContent 19.2, SaturatedFatContent 10.3, CholesterolContent 251.2, SodiumContent 434, CarbohydrateContent 52.8, FiberContent 0.8, SugarContent 25.6, ProteinContent 11.8
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