Ingredientes para Chinese Sponge Cake Baked Not Steamed
- Cake Flour
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ teaspoon cream of tartar
- 1 cup water
- Eggs
- Vanilla Extract
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Cómo preparar Chinese Sponge Cake Baked Not Steamed
- Heat 1 cup of water in a saucepan and dissolve 1 ½ cups granulated sugar completely.
- Let the sugar water cool completely to room temperature.
- In a separate bowl, whisk together 6 large egg yolks until light and frothy. Gradually whisk in the cooled sugar water until well combined.
- Gently fold in 1 ½ cups cake flour (or all-purpose flour) into the yolk mixture in three additions, ensuring not to overmix.
- Stir in ½ cup vegetable oil and 1 teaspoon vanilla extract until just combined.
- In a clean, grease-free bowl, beat 6 large egg whites with ½ teaspoon cream of tartar until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk batter to lighten it. Then, gently fold in the remaining egg whites in two additions, being careful not to deflate the egg whites.
- Pour the batter into an ungreased aluminum angel food cake pan.
- Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately after baking, invert the cake pan onto a wire rack and let the cake cool completely upside down.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
202g
Fat
22g
Carbs
28g
