CHINESE SPONGE CAKE (BAKED, NOT STEAMED)
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
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.
CHINESE SPONGE CAKE, CHIFFON CAKE
This recipe creates the best Chinese sponge cake that is soft, fluffy, and moist! It is easier to make than other chiffon cake recipes and is guaranteed to be a hit for any occasion.
Provided by Rachel
Categories Dessert
Time 1h55m
Number Of Ingredients 10
Steps:
- Separate the egg yolks and egg whites
- Add the meringue ingredients to a very large mixing bowl. Mix on high speed for 7-8 minutes until the egg whites are fluffy and hold stiff peaks. More details about checking for stiff peaks are in the post above.
- In a second bowl, add all of the egg yolk mixture ingredients. Mix on medium speed for 3-4 minutes until the mixture has lightened in color, is thick, and creates ribbons.
- Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
- Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
- Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
- Pour the cake batter into a 10" chiffon cake pan that is not greased. Do not use a non-stick pan. Drop it twice onto the counter to pop any large air bubbles.
- Bake at 350F for 30 minutes, then 300F for 30 minutes.
- Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
- After about 3 hours, the cake should have cooled to room temperature. Use a plastic knife or offset spatula to gently remove the cake from the sides and bottom of the pan.
- Optionally serve with whipped cream and fruit.
Nutrition Facts : Calories 67 kcal, ServingSize 1 serving
SUANNE AND BEN'S CHINESE SPONGE CAKE
This recipe is from a wonderful blog named http://www.chowtimes.com run by Suanne and Ben. The blog has many Eastern recipes. I'm posting some of their recipes on this website for nutritional information, but please go visit their blog for more great recipes. Pictures of the preparation of this recipe can be found here: http://chowtimes.com/2006/02/17/chinese-sponge-cake/.
Provided by ajbard
Categories Dessert
Time 35m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- The baking powder and flour are mixed together.
- They are then sifted and set aside.
- Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
- You will need four eggs. Crack it into a mixing bowl.
- Beat the eggs.
- Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
- You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
- You gradually mix in the flour mixture and blend.
- Whisk until smooth and completely blended.
- Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
- Bring the water to boil.
- Place the cake into the pan with boiling water.
- Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
- toothpick to check when the cake is done.
- Remove the cake from the pan and slice. Best served when warm. Enjoy!
Nutrition Facts : Calories 431.6, Fat 19.2, SaturatedFat 10.3, Cholesterol 251.2, Sodium 434, Carbohydrate 52.8, Fiber 0.8, Sugar 25.6, Protein 11.8
MA LAI KOE (CHINESE STEAMED SPONGE CAKE)
Make and share this Ma Lai Koe (Chinese Steamed Sponge Cake) recipe from Food.com.
Provided by Happy_Housewife
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
- Sift in baking powder to combine. Pour batter into a lightly greased 20-22cm round cake tin.
- Put into a steamer and steam over rapid boiling water on high heat for 30-35 minutes or until cooked through.
- Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
Nutrition Facts : Calories 665, Fat 32.8, SaturatedFat 19.4, Cholesterol 239.3, Sodium 713.7, Carbohydrate 83.6, Fiber 0.8, Sugar 55.3, Protein 11.2
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