Description
A light, airy, and delicately sweet Chinese sponge cake made with whipped eggs for its signature fluffy texture.
Ingredients
Scale
- 6 large eggs, separated
- 3/4 cup granulated sugar, divided
- 1 cup cake flour
- 1/4 cup whole milk
- 3 tbsp melted butter or neutral oil
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp cream of tartar
Instructions
- 1. Preheat oven to 325°F (163°C). Line the bottom of an 8-inch round cake pan with parchment paper do not grease the sides.
- 2. Whisk egg yolks with half of the sugar until pale and thick.
- 3. Add milk, melted butter, and vanilla; whisk to combine.
- 4. Sift in cake flour and salt, mixing gently until smooth.
- 5. In a separate bowl, beat egg whites with cream of tartar until foamy.
- 6. Gradually add remaining sugar and whip to stiff, glossy peaks.
- 7. Fold one-third of the egg whites into the yolk batter to lighten it, then gently fold in the remaining whites.
- 8. Pour batter into the prepared pan and tap lightly to remove air bubbles.
- 9. Bake for 40–45 minutes or until the top is lightly golden and springs back to the touch.
- 10. Invert the cake pan onto a cooling rack and let cool completely upside down.
- 11. Run a knife around the edges and remove the cake from the pan before slicing.
Notes
- Use room temperature eggs for the best volume.
- Avoid overmixing the batter after adding the whipped egg whites to keep the cake fluffy.
- Serve plain, dusted with powdered sugar, or with fresh fruit.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 16g
- Sodium: 95mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
Keywords: Chinese sponge cake, fluffy cake, Asian bakery cake