Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chinese Sponge Cake (Baked, Not Steamed) Recipe
    Lost? Site Map

    Chinese Sponge Cake (Baked, Not Steamed)

    Chinese Sponge Cake (Baked, Not Steamed). Photo by lilsweetie

    1/1 Photo of Chinese Sponge Cake (Baked, Not Steamed)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Mama_Cito95's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Heat water and dissolve sugar. Let cool.
    2. 2
      Mix yolk into sugar water.
    3. 3
      Slowly add flour into the mixture.
    4. 4
      Blend in oil and extract.
    5. 5
      In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
    6. 6
      Fold batter from above into egg whites.
    7. 7
      Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
    8. 8
      Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
    9. 9
      Turn cake upside down and let cool.

    Ratings & Reviews:

    • on January 14, 2011

      55

      This sponge cake is so light, airy and tender and makes a big beautiful cake. I used the vanilla extract, but plan to try the coconut extract next time. The recipe itself wasn't very detailed in the preparation, so I decided to beat the egg yolks until light before adding the sugar mixture.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chinese Sponge Cake (Baked, Not Steamed)

    Serving Size: 1 (165 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 619.8
     
    Calories from Fat 226
    36%
    Total Fat 25.1 g
    38%
    Saturated Fat 4.4 g
    22%
    Cholesterol 282.0 mg
    94%
    Sodium 95.2 mg
    3%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 0.7 g
    3%
    Sugars 50.6 g
    202%
    Protein 12.1 g
    24%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes