What is a Chinese sponge cake recipe?
Chinese sponge cake is an egg-based cake that is very fluffy and light. This sweet dessert has a light-as-air texture and is slightly spongy, just like the name. The texture is much different from Western sponge cakes. It's also very soft, moist, fluffy, and delicate.
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It is typically made from a simple mixture of eggs, sugar, flour, and baking powder, baked to give it its characteristic light and spongy texture. The final cake batter is poured into a baking tin and baked until golden brown.
Like all Chinese bakery cakes, Chinese sponge cake is often commonly found in Chinese bakeries and is sometimes used as a base for other desserts, such as Asian birthday cakes or layered cakes. It has been one of my favorite cakes for as long as I can remember.
This post will give you everything you need to know about making the perfect Chinese Sponge Cake recipe, from ingredients and tools to step-by-step instructions. The recipe for Chinese sponge cake is straightforward. Read on more about this fantastic cake:
Ingredients and tools needed for this recipe
Dry ingredients
Cake flour: I have made this cake many times with different types of flour, such as self-raised and all-purpose flour. The cake flour does bring out the best sponge cake.
Corn Starch: Adding starch to the batter helps with the texture and moisture migration of the finished cake.
Baking powder: It is one of the more popular leavening agents for sponge cake, making the cake batters rise nicely.
Powdered sugar: Powder sugar is what I use in most of my recipes. It always dissolves very quickly and has a better consistency than regular sugar.
Wet ingredients
Large Eggs: The egg is the main ingredient of Chinese sponge cake. The more eggs you use, the more airy and fluffy your cake will be. However, using too much egg might cause collapse when cooked in an oven or when cutting it into pieces after baking. I used 6 eggs in this recipe. Remember to separate the egg yolks and egg white and put them into two different bowls for easier use later.
Coconut oil: You can also substitute it with vegetable oil.
Whole milk: A must-have ingredient for a richer taste.
Tool: This recipe is called for the round 8" x 3" cake pan for a fluffy cake.
Step by Step instructions:
If you've never tried it before, you'll be amazed at how easy it is to make this delicious cake at home! I've put together a step-by-step recipe to help you get started: To make the perfect Chinese sponge cake, follow these simple steps:
Preheat your oven to 350 degrees F. Gathering all the ingredients before making your cake.
Separate egg yolks and egg white into two different large bowls.
Start working on the egg white bowl first: Beat egg whites until stiff peaks form (this should take about 5 minutes) with an electric mixer. Once stiff enough, add ⅕ cup powdered sugar gradually five separate times while beating continuously at high speed until the mixture thickens.
Add sugar gradually while whipping until the mixture becomes thick and pale yellow. Set aside.
In the egg yolks bowl, pour coconut oil and milk. Then, sift the cake flour, cornstarch, and baking powder into the batter. Beat until smooth batter forms.
Now, slowly fold the egg white bowl into the egg yolk bowl. Mix it with a spatula 45 times. (I know, I counted it, lol). Do not use a mixer or overmix!
Brush a layer of oil on the cake pan, and pour the cake batter into the cake pan. Here comes the most crucial part, drop the cake pan on the kitchen counter a few times until you no longer see the bubbles. Doing this gives you a smooth surface for the finished sponge cake.
Put the cake pan into the oven and bake it for 30 minutes at 350 degrees F. The finished color should be light golden brown. You can test with a toothpick inserted in the center, which should come out clean. It is ready when the cake’s edge separates slightly from the pan. Please allow your cake pan to cool completely on a wire rack before you remove the cake from the pan.
The preparation takes some time, but the finished product is worth the effort! Serve with your favorite topping, or serve it as it is. Enjoy!
Tips and tricks for a perfect sponge cake recipe
In addition to its deliciousness, here are some tips that will help you make the perfect Chinese sponge cake:
- Make sure your eggs are at room temperature before starting. If they're cold, they might not whip up properly, and your cake will be dense instead of light and fluffy.
- Beat the egg whites until stiff peaks form; when you remove the whisk from the mixture, it'll stand tall and thick instead of falling straight away.
- Add the sugar to the egg whites while still beating them, do not add all the sugar at once. The sugar will help thicken the mixture, which makes it easier to bake later on in the oven.
- The Chinese sponge cake can be made from either milk or water. The difference between them is that the one made with milk tastes richer, while the one made with water tastes more light and airy. I like the richer taste, so I used milk in this recipe.
- Don’t over-mix the final batter, as this may cause air bubbles in your cake, leading to cracks in your final product.
- Before you bake the cake, drop the cake pan on the kitchen counter a few times until you no longer see the large bubbles. Doing this gives you a smooth surface and the best results for the finished sponge cake.
- Baking powder plays an essential role in helping to make the cake fluffy and light, do not forget to add it.
The perfect Chinese sponge cake with a thin crust layer should be soft and moist.
Serving variations for Chinese sponge cake
Chinese sponge cake can be served with fresh fruit or whipped cream. It's sweet, light, and fluffy, so eating it with other desserts like red bean soup or ice cream is a good idea too. Some variations of Chinese sponge cake may include additional ingredients such as coconut milk or pandan extract, giving the cake a distinct flavor and aroma.
If you enjoy less sweet food like me, Chinese sponge cake is a delicious dessert to eat by itself!
Storage
The best way to store Chinese sponge cake is to keep it in an airtight container in a cool and dry place. When wrapped well, the sponge cake can be stored at room temperature for up to three days.
To make your Chinese sponge cake last longer, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container in the refrigerator.
Conclusion
Looking for a Chinese sponge cake recipe that's incredibly flavorful? This delightful dessert is sure to satisfy. With the right ingredients, equipment, simple steps, and easy-to-follow instructions in our Chinese sponge cake recipe, anyone can create a delicioussponge cake to impress their family and friends.
If you've tried our traditional Chinese winter melon soup recipe, this light, and airy sweet treat would make the perfect accompaniment on a holiday dessert table.
Have you tried to make it in your kitchen yet? Please share your experiences and tips with us in the comment section below!
Chinese Sponge Cake Recipe (Chiffon Cake)
Equipment
Ingredients
- 6 eggs separate egg yolks and egg white
- 1 cup powdered sugar
- ⅓ cup coconut oil
- ½ cup whole milk
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- extra oil to brush the cake pan
Instructions
- Preheat your oven to 350 degrees F. Gathering all the ingredients before making your cake.
- Separate egg yolks and egg white into two different large bowls.
- Start working on the egg white bowl first: Beat egg whites until stiff peaks form (this should take about 5 minutes) with an electric mixer. Once stiff enough, add ⅕ cup powdered sugar gradually five separate times while beating continuously at high speed until the mixture thickens. Add sugar gradually while whipping until the mixture becomes thick and pale yellow. Set aside.
- In the egg yolks bowl, pour coconut oil and milk. Then, sift the cake flour, cornstarch, and baking powder into the batter. Beat until smooth batter forms.
- Now, slowly fold the egg white bowl into the egg yolk bowl. Mix it with a spatula 45 times. (I know, I counted it, lol). Do not use a mixer or overmix!
- Brush a layer of oil on the cake pan, and pour the cake batter into the cake pan. Here comes the most crucial part, drop the cake pan on the kitchen counter a few times until you no longer see the bubbles. Doing this gives you a smooth surface for the finished sponge cake.
- Put the cake pan into the oven and bake it for 30 minutes at 350 degrees F. The finished color should be light golden brown. You can test with a toothpick inserted in the center, which should come out clean. It is ready when the cake’s edge separates slightly from the pan. Please allow your cake to cool completely before you remove it from the pan. Please allow your cake pan to cool completely on a wire rack before you remove the cake from the pan.
- Serve with your favorite topping, or serve it as it is! Enjoy!
Teo Ai Li says
If I want to add coconut milk, do I replace whole milk with the same amount? Thanks
Yuan says
Hi Teo, thank you for stopping by! I have not tried coconut milk yet, but yes, I think it should be fine:)
Annmarie says
Hi, is it in metric cup or US cup?
Yuan says
Hi Annmarie, it is in US Cup.:)
Naori says
Hi I just made this cake and baked it for 45 but it still collapsed (I have experience with collapsed cakes so made sure to cook it for longer this time). Do you have any idea why? I’m planning on making this cake again in a couple days and baking it for longer as it was only slightly undercooked near the bottom. Still delicious though! Thanks
Yuan says
Hey Naori, thank you for stopping by! To me, it's possible that you over-blended the egg white or egg yolk mixture. Sometimes, overbeat the mixture can cause extra air to the cake, and cause the cake to collapse.
Also, keep in mind that beat your egg white and sugar gradually at high speed. I am so glad you liked this recipe, though. Good luck!
amanda says
have you (or anyone else) used gluten free flour for this recipe?
Yuan says
Great question! I haven’t personally tried it with gluten-free flour, but I’d love to hear if anyone else has! If you decide to give it a go, I recommend using a 1:1 gluten-free baking flour blend for the best results. Let us know how it turns out!