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Can anyone share the Chinese sponge cake recipe?

Discussion in 'General Discussion' started by Winnie Lee, Feb 20, 2015.

  1. Winnie Lee

    Winnie Lee New Member

    There are always these beautiful soft spongey cakes in the bakery shops of China Town and I can never make it right at home. Anyone with a good recipe willing to share? Thanks in advance!!
  2. joyc79

    joyc79 New Member

    hi winnie, i came across this recipe (in my to do list still!) but i haven't tried them so anyone who does i hope can give feedback here!

    Chinese Sponge Cake:
    1 1/2 c. cake flour, sifted
    9 eggs, separated
    1/2 tsp. cream of tartar
    1/2 tsp. baking powder
    1 c. sugar
    1/2 c. water
    1/4 c. oil
    1 tsp. vanilla

    Beat egg whites until slightly foamy. Add 1/2 teaspoon cream of
    tartar. Beat again till stiff. Sift together flour, baking powder
    and sugar. Add to egg yolks; add water, oil and vanilla and beat
    until creamy. Pour the mixture over egg whites gently and fold
    until well-blended.

    If using a 9 x 13 pan, bake at 350 degrees for about 20 minutes.
    If using a tube pan, bake 35-40 minutes, inverting tube pan upside
    down while cooling.

    Serve with fruit topping and whipped cream.

    good luck!
    tangzer likes this.
  3. soh

    soh New Member

    Flour 100g
    Sugar 100g
    Milk mixture: 45 ml Milk, 30 ml oil, 2 tsp honey
    5 eggs (separate egg white and egg yolk)

    Preheat oven to 325F
    Put a cup of water on the bottom shelf

    Beat egg white, add sugar (a bit at a time...about 5 times overall)
    Add egg yolk one at a time and mix in one direction
    Add half of the milk mixture
    Sift flour gradually into mixture
    Add remaining milk mixture
    Pour mixture into baking pan - shake out the bubbles
    Bake for 30-35 min
  4. Kevin

    Kevin New Member

    What You'll Need
    • 1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 5 eggs
    • 1/2 teaspoon cream of tartar
    • 3/4 cup sugar
    • 1 tsp almond extract
    How to Make It
    1. Line an 8 X 8 or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.
    2. Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.
    3. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.4
    4. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 - 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares.

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