Chinese Sponge Cake Baked Not Steamed
Experience the delicate, airy texture of a traditional Chinese sponge cake with a modern twist—baked, not steamed! This recipe combines the simplicity of pantry staples like all-purpose flour, eggs, and sugar with the lightness achieved through expertly whipped meringue. The cake's golden top and tender crumb are a testament to its perfect balance of richness from vegetable oil and whole milk, and a pinch of vanilla lends a subtle sweetness. Easy to make in under an hour, this baked version offers the same fluffiness as its steamed counterpart, without requiring specialized equipment. Perfect for any occasion, serve this moist and spongy dessert on its own or elevate it with fresh fruits and whipped cream. A must-try for fans of Asian-inspired bakes!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 20 grams Cornstarch
- 100 grams Sugar
- 4 Large eggs
- 40 milliliters Whole milk
- 40 milliliters Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 pinch Salt
Instructions
Preheat your oven to 170°C (340°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
Sift together the all-purpose flour, cornstarch, baking powder, and salt in a medium-sized bowl. Set aside.
Separate the eggs, placing the yolks in one bowl and the whites in another. Ensure no yolk is in the whites to achieve the best meringue.
Using an electric mixer, whip the egg whites on medium speed until foamy. Gradually add half the sugar (50 grams) while continuing to whip until stiff peaks form. Set aside.
In a separate bowl, beat the egg yolks with the remaining sugar (50 grams) until pale and thick. Add the milk, vegetable oil, and vanilla extract, and mix until well combined.
Fold the sifted dry ingredients into the yolk mixture in 2 batches. Use a spatula to gently combine, ensuring there are no lumps.
Take one-third of the whipped egg whites and fold it gently into the yolk mixture to lighten the batter. Carefully fold in the remaining egg whites in two additions, being cautious not to deflate the meringue.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges to release the cake, then invert it onto a wire rack to cool completely.
Slice and serve the fluffy Chinese sponge cake as is, or pair with fruits and cream for an added treat.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 218.0 g | 79% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 102.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 181 mg | 14% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
