Chinese Sponge Cake (Baked, Not Steamed)
"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."
photo by lilsweetie
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 6-8
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)
directions
- 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.
Questions & Replies
-
Can this recipe be cut into thinner layers and layered with whip cream? Or is it too delicate?
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Where is the recipe for the frosting in the picture? -
Regarding your search for a fluffy baked Chinese cake that come with the fruit and whipped creamy frosting. Have you found many? I had the most WONDERFUL Chinese cake that was unbelievably light and delicious with whipped creamy frosting in Hayward, California and the memory has stayed with me. I will search you site hopeful that I will find a few recipes which include the "whipped creamy frosting."
Reviews
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This is a very good recipe! I did not have cake flour so I used regular. I split the sugar and beat half with the whites and cream of tartar. I beat the other half with the yolks until they formed ribbons and became light yellow before I added the water. The cake rose very high in my angel food pan and kept its height after cooling. Very light and bounces back when poked. Delicious -
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I think I found the chinese whip cream fruit cake! It's the kind that I grew up eating. It's by chef Yener on www.YenersWay.com https://www.yenersway.com/tutorials/free-online-cake-decorating-tutorials/mixed-fruit-short-cake-tutorial/ I haven't made it yet, but I would probably make a slightly thicker layer. -
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.
