Chinese Sponge Cake Baked Not Steamed Food

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Chinese Sponge Cake (Baked, Not Steamed) image

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

Ingredients

2 cups softasilk brand cake flour
1 1/2 cups sugar
1/2 cup oil
3/4 teaspoon cream of tartar
1 cup water
8 eggs (separated)
3/4 teaspoon vanilla extract (or almond or coconut)

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.

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