Chinese Sponge Cake Simple Version But Delicious Food

CHINESE SPONGE CAKE (CHIFFON CAKE)

Steps:

• Preheat oven to 350 degrees F
• In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in 1/2 cup sugar and cream of tartar until stiff peaks form.
• In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
• Whisk flour and baking powder in another bowl.
• Mix flour and yolk mixture.
• Gently fold the flour and yolk into the egg whites.
• Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
• For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.

CHINESE SPONGE CAKE, CHIFFON CAKE

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.

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

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 - SIMPLE VERSION BUT DELICIOUS

Steps:

• First, separate the egg yolk egg whites. Mix the egg yolks with honey using an electric egg beater.
• After the egg yolk is mixed, it will become fluffy and delicate, and the color will become lighter. The process doesn't take very long using an electric egg beater, and the mixture should be slow to drizzle off of the whisk as shown below.
• In another bowl- add egg whites and use the electric egg beater to mix again (cleaning them first, of course), add granulated sugar 2-3 times. The texture should be more firm than yolks.
• Add the egg yolk to the whites.
• Mix well with a spatula to mix the egg yolk and egg white thoroughly.
• Sift the low-gluten flour into the egg mixture.
• Continue to mix well with a spatula to become the final cake batter. Mix quickly to avoid de-foaming caused by prolonged mixing. The batter should be presented in a thick, smooth texture as shown.
• Pour the batter into the mold. Baking paper is used on the sides to prevent sticking.

CHINESE STEAMED SPONGE CAKE (PERFECT FOR STRAWBERRY SHORTCAKE)

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.