HOW TO MAKE CHINESE SPONGE CAKE RECIPES

Name: Chinese Sponge Cake (Baked, Not Steamed)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 cake, 6-8 serving(s)
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)

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

SPONGE CAKE RECIPE - SIMPLE CHINESE FOOD

sponge cake recipe - Simple Chinese Food image

This recipe is based on Hui's mother Hui. I like the strawberry yogurt jelly cheesecake very much. I made it because my child coughed. The cupcakes are delicious. When the oil is mixed with the batter, pour it in along the spatula, it is not easy to defoam, and it is easier to succeed.

Provided by There is a Dragon Girl 2012 Nono

Total Time 30 minutes

Yield 5

Number Of Ingredients 5

Ingredients

3 pcs egg
80 grams Low-gluten flour
60 grams White sugar
25 grams Corn oil
20 grams milk

Steps:

Ready to weigh all materials
Stir corn oil and milk until emulsified, set aside
Put the eggs in the basin, pour all the white sugar
Disperse at low speed
Then send it at high speed, lift the whisk and the batter will slowly fall down, not easy to disappear
Sift in low-gluten flour
Turn up from the bottom, mix until no dry powder is visible
Take part of the egg batter and put it into the emulsified oil, and mix well
Pour it back into the big pot and mix it again evenly
Pour into a paper cup and divide it up, exactly 7 cups
Put it into the preheated oven, heat up to 150 degrees, lower the heat to 140 degrees, and bake for 25 minutes

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