Chinese Sponge Cake Baked Not Steamed Recette

Unlock the secret to a light and fluffy Chinese sponge cake, reminiscent of those delightful bakery treats! This recipe, inspired by a cherished family tradition, delivers a cake as airy as a cloud. Unlike steamed sponge cakes, this version bakes to perfection in an ungreased aluminum pan (an angel food cake pan is ideal!), resulting in a tender crumb perfect for topping with fresh fruit and whipped cream. Get ready to impress your family and friends with this incredibly easy-to-follow recipe!

Préparation 20 min
Cuisson 90 min
Calories 619.9 kcal
Protéines 24g
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Chinese Sponge Cake Baked Not Steamed 54

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chinese Sponge Cake Baked Not Steamed

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Comment préparer Chinese Sponge Cake Baked Not Steamed

  1. Heat 1 cup of water in a saucepan and dissolve 1 ½ cups granulated sugar completely.
  2. Let the sugar water cool completely to room temperature.
  3. In a separate bowl, whisk together 6 large egg yolks until light and frothy. Gradually whisk in the cooled sugar water until well combined.
  4. Gently fold in 1 ½ cups cake flour (or all-purpose flour) into the yolk mixture in three additions, ensuring not to overmix.
  5. Stir in ½ cup vegetable oil and 1 teaspoon vanilla extract until just combined.
  6. In a clean, grease-free bowl, beat 6 large egg whites with ½ teaspoon cream of tartar until stiff, glossy peaks form.
  7. 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.
  8. Pour the batter into an ungreased aluminum angel food cake pan.
  9. 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.
  10. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Asian Chinese Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion Cantonese Desserts Asian Chinese Oven Cakes Stove Top Dietary Low Sodium Comfort Food Low In Something Taste Mood Equipment Small Appliance Mixer 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chinese Sponge Cake Baked Not Steamed ?

Chinese Sponge Cake Baked Not Steamed prend environ 110 minutes du début à la fin — environ 20 minutes de préparation et 90 minutes de cuisson.

Combien de calories contient Chinese Sponge Cake Baked Not Steamed ?

Chinese Sponge Cake Baked Not Steamed contient environ 619.9 calories par portion, avec environ 24 g de protéines, 28 g de glucides et 38 g de lipides.

De quels ingrédients ai-je besoin pour Chinese Sponge Cake Baked Not Steamed ?

Les principaux ingrédients de Chinese Sponge Cake Baked Not Steamed sont Cake Flour, Sugar, Oil, Cream Of Tartar, Water, Eggs. Consultez la liste complète avec les quantités ci-dessus.

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