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
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat water and dissolve sugar. Let cool.
- Mix yolk into sugar water.
- Slowly add flour into the mixture.
- Blend in oil and extract.
- In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
- Fold batter from above into egg whites.
- Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
- Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
- Turn cake upside down and let cool.
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
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Separate the egg yolks and egg whites
- 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.
- 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.
- Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
- Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
- Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
- 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.
- Bake at 350F for 30 minutes, then 300F for 30 minutes.
- Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
- 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.
- Optionally serve with whipped cream and fruit.
Nutrition Facts : Calories 67 kcal, ServingSize 1 serving
CHINESE SPONGE CAKE (CHIFFON CAKE)
Steps:
- Preheat oven to 350 degrees F
- In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
- In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
- Whisk flour and baking powder in another bowl.
- Mix flour and yolk mixture.
- Gently fold the flour and yolk into the egg whites.
- Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
- For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
EASY STEAMED SPONGE CAKE
I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan.
Provided by UW4Life
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put eggs and sugar into mixing bowl.
- Beat on high for 5 minutes until creamy.
- Add rest of ingredients.
- Blend on low for 3-5 minutes until smooth.
- Line 9-inch cake pan with wax paper.
- Pour mixture into cake pan.
- Sprinkle with sesame seeds.
- Steam for 15 minutes, knife should come out clean when inserted.
Nutrition Facts : Calories 167.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 79.3, Sodium 26.9, Carbohydrate 29.8, Fiber 0.6, Sugar 19, Protein 4
CHINESE STEAMED CAKE
Although real Chinese dinners usually end with a piece of fruit, Western influence has caused a few changes. This cake uses Chinese techniques to make a French inspired, and extremely moist, sponge cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes Asian Chinese
Yield 12
Number Of Ingredients 7
Steps:
- Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.
- Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.
- Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.
- Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.
Nutrition Facts : Calories 193 calories, Carbohydrate 37.6 g, Cholesterol 93 mg, Fat 2.7 g, Fiber 0.3 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 55.8 mg, Sugar 23.6 g
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