Chinese Sponge Cake (Baked, Not Steamed)

May 18, 2023May 18, 20230 0

Baked Chinese Sponge Cake for a sweet treat

Chinese Sponge Cake (Baked, Not Steamed)

by The Chefin Dessert

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

339

Sugar

31g

Fat

13g

Chinese Sponge Cake is a popular dessert in China, enjoyed during special occasions and festivals. Unlike traditional Chinese Sponge Cake recipes that are steamed, this recipe is baked to achieve a light and airy texture. It's a simple and easy-to-make recipe that requires minimal ingredients and can be customized with different flavors such as vanilla, almond, or coconut extract. This cake makes for a great dessert to share with friends and family.

Instructions

1.	Preheat the oven to 325°F.
2.	In a large mixing bowl, combine the cake flour and sugar.
3.	Add in the oil, cream of tartar, water, egg yolks, and vanilla extract, mixing until well combined.
4.	In a separate bowl, beat the egg whites until they form stiff peaks.
5.	Gently fold the egg whites into the cake mixture until just combined.
6.	Pour the batter into a greased baking pan.
7.	Bake for 40-50 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
8.	Let cool before slicing and serving.

PROS

This baked Chinese Sponge Cake offers a sweet and airy treat for any occasion.

It’s easy to make and can be enjoyed by people of all ages.

CONS

Due to the high sugar content and refined flour, this cake should be enjoyed in moderation and as part of a balanced diet.

It may not be suitable for individuals with certain dietary restrictions.

HEALTH & BENEFITS

While this cake is not particularly healthy, it does offer some nutrients such as protein and iron from the eggs used in the recipe.
In moderation, it can be enjoyed as an occasional sweet treat.

	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 )