Dessert - Chinese sponge cake recipe baked

Author: Mark Anderson  

In order to be more precise, the egg liquid is not measured by the number of eggs, and is directly measured by grams, so as to avoid errors caused by different egg sizes. It is easier to make than other chiffon cake recipes and is guaranteed to be a hit for any occasion.

Chinese Sponge Cake (Baked, Not Steamed)

Chinese Sponge Cake (Baked, Not Steamed)
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Provided by: Mama_Cito95
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 7
Ingredients:
  • 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)
Nutrition:
  • Calories: 619.9 calories
  • Fat: 25.2 grams
  • Saturated Fat: 4.5 grams
  • Cholesterol: 282 milligrams
  • Sodium: 95.3 milligrams
  • Carbohydrate: 86.4 grams
  • Fiber: 0.8 grams
  • Sugar: 50.7 grams
  • Protein: 12.1 grams
How to cook:
  1. Heat water and dissolve sugar. Let cool.
  2. Mix yolk into sugar water.
  3. Slowly add flour into the mixture.
  4. Blend in oil and extract.
  5. In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
  6. Fold batter from above into egg whites.
  7. Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
  8. Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
  9. Turn cake upside down and let cool.
Notes: Chinese Sponge Cake (Baked, Not Steamed), directions Heat water and dissolve sugar. Let cool. Mix yolk into sugar water. Slowly add flour into the mixture. Blend in oil …

Super Soft and Fluffy Chinese Bakery Cheese Sponge

warning: no third party uploads of this copyright protected video. unless you have a licence. if not you'll get copyright infringement notice. read the full

Chinese Sponge Cake, Chiffon Cake

Chinese Sponge Cake, Chiffon Cake
This recipe creates the best Chinese sponge cake that is soft, fluffy, and moist! It is easier to make than other chiffon cake recipes and is guaranteed to be a hit for any occasion.
Provided by: Rachel
Total time: 115 minutes
Cook time: 60 minutes
Prep time: 55 minutes
Yields: 12 servings
Cuisine: Chinese,Taiwanese
Number of ingredients: 10
Ingredients:
  • 10 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 cup sugar (100g)
  • 10 large egg yolks
  • 1 cup oil (200g)
  • 1 cup cake flour (112g)
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup sugar (100g)
Nutrition:
  • Calories: 67 kcal
  • Serving Size: 1 serving
How to cook:
  1. Separate the egg yolks and egg whites
  2. Add the meringue ingredients to a very large mixing bowl. Mix on high speed for 7-8 minutes until the egg whites are fluffy and hold stiff peaks. More details about checking for stiff peaks are in the post above.
  3. In a second bowl, add all of the egg yolk mixture ingredients. Mix on medium speed for 3-4 minutes until the mixture has lightened in color, is thick, and creates ribbons.
  4. Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
  5. Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
  6. Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
  7. Pour the cake batter into a 10" chiffon cake pan that is not greased. Do not use a non-stick pan. Drop it twice onto the counter to pop any large air bubbles.
  8. Bake at 350F for 30 minutes, then 300F for 30 minutes.
  9. Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
  10. After about 3 hours, the cake should have cooled to room temperature. Use a plastic knife or offset spatula to gently remove the cake from the sides and bottom of the pan.
  11. Optionally serve with whipped cream and fruit.
Notes: Chinese Steamed Sponge Cake (Ma Lai Gao – 馬拉糕), Preparing the cake batter. Make sure you have your ingredients at room temperature. Beat the eggs and sugar till the mixture turns thick, and …

Paper Wrapped Sponge Cake

Paper Wrapped Sponge Cake
Cotton soft, fluffy and the best sponge cake ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.
Provided by: Rasa Malaysia
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 15 servings
Cuisine: Cake
Number of ingredients: 8
Ingredients:
  • 60 g (2 oz.) cake flour
  • 15 g (0.5 oz.) corn starch
  • 5 egg whites
  • 90 g (3 oz.) fine sugar (castor sugar)
  • 5 egg yolks, lightly beaten
  • 60 g (2 oz.) melted unsalted butter
  • Parchment paper
  • 15 paper muffin cups
Nutrition:
  • Calories: 142 calories
  • Carbohydrate: 15 grams carbohydrates
  • Cholesterol: 111 milligrams cholesterol
  • Fat: 7 grams fat
  • Fiber: 1 grams fiber
  • Protein: 4 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 15 cakes
  • Sodium: 30 milligrams sodium
  • Sugar: 9 grams sugar
  • Trans Fat: 0 grams trans fat
How to cook:
  1. Line the paper muffin cups with parchment paper, set aside.
  2. Combine the cake flour and corn starch, sift twice, set aside.
  3. Preheat oven to 200°C (392°F).
  4. In a large mixing bowl, beat egg whites till frothy, add sugar in three (3) batches. Beat until soft peaks form, but not dry. You may use a stand mixer or an electronic mixer to beat the egg whites.
  5. Gently fold in the beaten egg yolks until well combined. Add the sifted flour, fold gently until the flour is fully incorporated.
  6. Mix a few tablespoon of the batter with the melted butter. Pour it back to the cake batter, fold gently until well combined.
  7. Transfer the batter into the muffin cups, about 2/3 full.
  8. Bake the sponge cake in the oven. Once they are in the oven, turn the temperature down to 175°C (350°F) immediately. Bake for 20 minutes or until they turn light golden brown in color. Remove from the oven, let cool before serving.
Notes: Paper Wrapped Chinese Sponge Cake Recipe, First preheat oven to 350 degrees F (180 degrees C). Then line muffin pan with parchment paper. Separate yolks and whites of Eggs (5) . Add Vanilla Essence …

Sponge Cake

Sponge Cake
I bought a baking book on Kojima at the beginning of the year. At that time, I was attracted by the cake on it. When I came back, I made one. The recipe is very classic and the method is very good. It is the amount of sugar in his cake recipe. It's relatively large, and I found it too sweet once I made it, and I didn't make it according to his recipe after only using the method. Some time ago I saw netizens making Kojima’s sponge cakes, and I was tempted again, but because I was afraid of the sugar, I dared to modify the formula based on my own experience and reduced the amount of sugar from 200 grams to 140 grams (say To be honest, I hate to add 140 grams. I usually only use 60 grams of sugar for this total cake). In order to keep the basic taste of the island cake unchanged, I also reduced the 20 grams. Gluten flour. Others are unchanged according to the original formula. In order to be more precise, the egg liquid is not measured by the number of eggs, and is directly measured by grams, so as to avoid errors caused by different egg sizes. After adjustment, the dessert has dropped slightly, but the overall effect is still good. This small island version of the sponge cake is considered a success. If you don’t mind the sweetness, you can follow the original recipe exactly. "
Provided by: Wanshanhong
Total time: 60 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 6
Ingredients:
  • 160g Low-gluten flour
  • 270g Whole egg liquid
  • 72g milk
  • 46g butter
  • 140g Sugar
  • 10g Water syrup
How to cook:
  1. Add sugar to the whole egg liquid, put the basin in 40 degrees warm water, beat the warm water with a whisk until foaming, add the water and continue to stir
  2. Whisk at high speed. When stirring the egg mixture, do not stir in one place. Turn the basin in one direction with your left hand every ten seconds or so, each time by about 60 degrees.
  3. Stir until the egg beater is lifted, the egg liquid is in a continuous line of slippage,
  4. At this time, you can turn to low speed to stir, the method is still the same as above, you need to turn the basin
  5. Dispense a supportive foam evenly, stir until the lines on the surface do not disappear, use a toothpick to insert 1 cm, it will not fall quickly, it is fine.
  6. Sift the low-gluten flour twice in advance, and then sift it into the beaten egg liquid.
  7. Stir evenly. The method of stirring is to insert the spatula from one side of the basin, scrape the bottom straight to the opposite side, and then turn the spatula along the way. Once again, it will stick to the position of the previous time, still sticking to the bottom of the basin. Move to the opposite side and turn the spatula until there is no dry powder, and stir for about 30 times.
  8. Before whipping the egg liquid, hydrate the milk and butter at 40 degrees and stir evenly, keep it at 40 degrees until use, and pour it into the mixed batter
  9. It is still mixed evenly by turning and mixing, it takes about 80 times to mix
  10. Pour the mixed cake batter into the mold, shake the mold to shake out the bubbles inside. This amount is an 8-inch amount. I used two 6-inch molds. The paste is relatively shallow, but the hair rise in the later period is still very good.
  11. Preheat the oven up and down at 160 degrees for 5 minutes, and bake for 35 minutes-40 minutes
  12. After baking the cake, I took a picture of the round one when it was not baked, but the middleman made a pit.
  13. Release the mould when it is close to hand temperature
  14. The hair is good, with a height of nearly 6 cm, which basically meets the standards of the island.
Notes: Sponge Cake Recipe - Simple Chinese Food, Add sugar to the whole egg liquid, put the basin in 40 degrees warm water, beat the warm water with a whisk until foaming, add the water and continue to stir. 2. …
Write a comment: