Chinese Sponge Cake

Photo Jun 07, 4 18 32 PM

My absolute favorite cake in the world would be this Chinese Sponge cake. Unlike other sponge cakes, angel food cakes, and other chiffon cakes, this one is more moist, more chewy, and more flavor. While chiffon cakes and angel food cakes contain a higher level of egg whites and almost no egg yolks, the Chinese sponge cake depends on the egg yolks for its flavor.

Photo Jun 07, 12 15 20 PM

I’ve grown up eating this cake ever since I was young. Either some people from church would make it for us or we would buy some at the local asian bakery. Either way, it has always been my favorite. No fancy chocolate with it, no added fruits or cream, you eat the cake by itself.

Photo Jun 07, 12 43 22 PM

The first time I made this cake, I either over folded or under folded. Either way, the bottom of the cake was more dense than the top of the cake which was light and fluffy. I was half successful. So this time around, I tried to get everything folded in together without over mixing it. From the whipping of the egg yolks and egg whites to the folding, it was all about adding in air and adding in volume. No way was there going to be any dense areas in my cake this time around!

Photo Jun 07, 12 49 42 PM

As soon as the cake comes out of the oven, We need to flip it upside down. This is to prevent the cake from deflating while it’s cooling. After it completely cooled, I cut it open and tried it. I could not have been any more pleased with the end result. It taste just the way it was supposed to. My grandparents also tried it and said so too! Normally, my grandma asks me when I’m baking “Who is it for?” and I’ll normally reply “my friends,” “my church,” “mom’s work,” etc. But this time, it was just “me.” And with just a little help from the family, it was gone in three days.

Photo Jun 07, 4 29 10 PM

Chinese Sponge Cake

recipe adapted from here

1 1/4 c cake flour, sifted

8 large eggs, separated and at room temp

1/2 c canola oil

1/2 c milk

1 c sugar

1 1/2 tsp vanilla

1/2 tsp cream of tartar

Preheat oven to 375 degrees.

Whisk together the yolks, oil, milk, sugar, and vanilla until thick and creamy. Sift in the flour and whisk until thickened.

Beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in with the egg yolks until completely incorporated, but do not over mix!

Pour into a tube pan and bake for 1 hour until a toothpick comes out clean.

Once removed from the oven, flip upside down immediately for cooling. Once completely cool, remove from the pan and enjoy!

5 thoughts on “Chinese Sponge Cake

  1. This cake looks like the ones I grew up eating as well. Can you make it in a non-stick tube pan or does it behave more like angel food cake which requires a traditional sticking pan?

    1. I’ve never tried it in a non-stick tube! But to my understanding, it the cake needs to be able to stick to the sides of the fluted pan in order to build its volume and fluffiness to help it rise. If it were in a non-stick it might come out more dense, so my recommendation is still a regular flute pan. If you try with a non-stick though, let me know how it went!

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