Chinese Sponge Cake Baked Not Steamed Recipe

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!

Prep Time 20 mins

Cook Time 90 mins

Calories 619.9 kcal

Protein 24g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for 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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How to Make 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

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Sweets & Sides Desserts Asian Chinese Vegetarian Baking

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Frequently Asked Questions

How long does it take to make Chinese Sponge Cake Baked Not Steamed?

Chinese Sponge Cake Baked Not Steamed takes about 110 minutes from start to finish — roughly 20 minutes to prepare and 90 minutes to cook.

How many calories are in Chinese Sponge Cake Baked Not Steamed?

Chinese Sponge Cake Baked Not Steamed has approximately 619.9 calories per serving, with about 24 g protein, 28 g carbohydrates and 38 g fat.

What ingredients do I need for Chinese Sponge Cake Baked Not Steamed?

The key ingredients for Chinese Sponge Cake Baked Not Steamed are Cake Flour, Sugar, Oil, Cream Of Tartar, Water, Eggs. See the full list with measurements above.