Best Chinese Sponge cake recipe -Easy Bakery style
The best Chinese Sponge Cake recipe - baked and delicious! Let me tell you why Chinese sponge cake is an absolutely fantastic, Moist and Tender Cake and why you and your whole family are going to love this delicious Chinese Egg Cake!Plus, a fluffy vegan Chinese sponge cake version that's just as delicious as the authentic recipe!
Equipment
- 1 8" or 9" round loaf pan
Ingredients
Authentic Chinese Sponge Cake ingredients
- 4 eggs
- 1 cup 200g granulated sugar
- 1 cup 120g cake flour
- ½ teaspoon baking powder
- ¼ cup 60ml milk
- ¼ cup 60ml vegetable oil
- 1 teaspoon vanilla extract
Vegan Chinese Sponge cake recipe
- 1 cup 240ml almond milk (or any plant-based milk)
- 1 teaspoon apple cider vinegar
- 1 cup 200g granulated sugar
- 1 ¾ cups 210g cake flour
- 1 ½ teaspoons baking powder
- ¼ cup 60ml vegetable oil
- 1 teaspoon vanilla extract
Instructions
How to make Authentic Chinese Sponge Cake Instructions
- Preheat your oven to 350°F (180°C) and grease a round cake pan.
- Separate the egg whites and yolks into two different bowls.In the bowl with egg yolks, add sugar and whisk until well combined and creamy.
- Sift cake flour and baking powder into the egg yolk batter. Mix the egg mixture well.Add milk, vegetable oil, and vanilla extract to the batter and mix until smooth.
- In the bowl with egg whites, beat them using an electric mixer until stiff peaks form.Gently fold the egg white mixture into the batter using a spatula. Be careful not to overmix and deflate the batter.
- Pour the batter into the greased cake pan and smooth the top.Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.Once done, remove from the oven and let it cool in the pan for a few minutes. Then transfer the cake onto a wire rack to cool completely.
How to make vegan Chinese Sponge Cake Instructions:
- Preheat your oven to 350°F (180°C) and grease a round cake pan.
- In a measuring cup, combine almond milk and apple cider vinegar. Set it aside for a few minutes to curdle and create a vegan buttermilk substitute.
- In a mixing bowl, whisk together the sugar, cake flour, and baking powder until well combined.
- Add the vegetable oil, vanilla extract, and the prepared vegan buttermilk to the dry ingredients. Mix until the batter is smooth and well incorporated.Pour the batter into the greased cake pan and smooth the top.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.Once done, remove from the oven and let it cool in the pan for a few minutes. Then transfer the cake onto a wire rack to cool completely.
Notes
Note: I like to use a greased springform pan to make these family favorite cakes. But a muffin tin also work great for making lots of smaller portion sized soft sponge cake as opposed to one large cake.
To store Chinese sponge cake, follow these Step-by-Step Sponge Cake storage instructions:
1. Allow the cake to cool completely before storing it. If it's still warm, moisture can build up and make the cake soggy.
2. Once the cake has cooled, wrap it tightly in plastic wrap or place it in an airtight container. This helps to prevent it from drying out and keeps it fresh.
3. Store the wrapped or containerized cake at room temperature in a cool and dry place, away from direct sunlight. Avoid storing it in the refrigerator unless the recipe specifically calls for it, as refrigeration can alter the texture of the cake.
4. Chinese sponge cake can typically be stored at room temperature for 2-3 days. However, the exact storage time can vary depending on the specific recipe and the ingredients used. Check the recipe or use your judgment to determine the optimal storage duration.