SPONGE CAKE CHINATOWN 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

CHINATOWN STYLE SPONGE CAKE WITH BERRIES AND CREAM RECIPE ...



Chinatown Style Sponge Cake With Berries And Cream Recipe ... image

Provided by Global Cookbook

Number Of Ingredients 10

Vegetable shortening or possibly butter for greasing pan
4 lrg Large eggs
1 1/2 c. cake flour
1 c. sugar
3/4 c. whole or possibly part skim lowfat milk
1 1/2 tsp baking pwdr
1/2 tsp baking soda
1 1/2 tsp water
1/2 c. lard (or possibly vegetable shortening)
1 tsp vanilla extract Whipped cream (optional) Liquid removed rinsed fresh berries (optional)

Steps:

  • Grease a 6-inch Chinese steamer basket or possibly a 1-qt souffle dish with the shortening or possibly butter. Line the bottom with a circle of parchment paper and the sides with a band of paper. Beat the Large eggs in a large bowl with an electric mixer till thick and doubled in volume, 4 to 5 min. Stir the flour and sugar together in a small bowl. While continuing to beat the Large eggs, add in the flour/sugar mix to the Large eggs 2 Tbsp. at a time. Beat till light, about 10 min. Add in the lowfat milk and baking pwdr and beat for 2 min. Dissolve the baking soda in the water and pour into the batter. Continue beating and add in the lard and vanilla extract. Beat till incorporated, about 2 min. Pour the batter into the prepared container. Prepare a wok for steaming. Set the container into the steamer, cover tightly and steam over high heat for 30 min or possibly till a wood pick inserted in the center of the cake comes out clean. Remove the cake from the steaming basket and cold slightly. Cut into wedges with a serrated knife. Serve plain or possibly with berries and whipped cream. This recipe yields 6 servings.

Nutrition Facts : ServingSize 120 g, Calories 456, FatContent 20.64 g, TransFatContent 0.0 g, SaturatedFatContent 7.76 g, CholesterolContent 155 g, SodiumContent 466 g, CarbohydrateContent 60.39 g, FiberContent 0.6 g, SugarContent 33.75 g, ProteinContent 6.94 g

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