This baked Chinese sponge cake recipe is the same soft and fluffy texture you find in modern Chinese bakeries. Also known as a Chiffon cake in Western bakeries, this sponge cake is perfect with fresh fruit and whipped cream. (Updated in 2022!)
Are you familiar with Chinese sponge cake? I spent a lot of time at my Chinese grandparents’ house as a kid, and I always looked forward to seeing this towering snack cake waiting for me on their kitchen table. “Sponge cake,” my Paupau always called it. Everyone in my extended family craved Paupau’s sponge cake. It wasn’t until I tried recreating her famous sponge cake as an adult that I realized I had no idea what kind of cake recipe this was. THANKFULLY, she’s still alive, so I simply called her and asked her for her recipe. And now I’m sharing it with you!
Side note: My Paupau has told me that my youngest cousin makes her cake the best. I don’t know why. We use the exact same recipe. My mom also likes to remind me, repeatedly, that Paupau’s cake is also better than mine. BUT IT’S THE SAME RECIPE. So I don’t know. I guess I just don’t have the magic touch. My kids don’t complain, though. You’ll have to make this cake and be the judge for yourself!
What Are Those Soft Chinese Bakery Cakes?
Before we get started, after posting my original recipe for Chinese bakery cakes, I realized there might be some confusion. There are actually two very popular Chinese sponge cakes: traditional steamed cakes and modern baked cakes. The old school version is steamed in what looks like paper cupcake liners. My Paupau’s recipe is the more modern style cake you can find at bakeries like 85 degrees or in the bakery section of Chinese markets like 99 Ranch. They’re super soft and fluffy and light – completely different from the usual dense and mega sweet butter cakes from American bakeries.
Tangent: Yes, I say 99 Ranch and not Ranch 99, because I’m not a monster. If you are not a Chinese American, this debate probably makes no sense to you; feel free to ignore and move on.
Second tangent: I remember when 85 degrees first opened in Irvine and the lines were like hours long. And then I moved to Seattle and I remember when 85 degrees first opened in Tukwila and the lines were hours long. Again. The lengths that us ABCs will go to for some decent Asian baked goods…
Chinese Bakery Cake vs. Chiffon Cake vs. Sponge Cake
Eventually in my baking journey, I learned that this style of fluffy cake is actually known as a chiffon cake in Western bakeries. So what are the definitions of all these different kinds of cakes? Let’s break it down:
Sponge Cake – There are different types of sponge cakes, but the hallmark seems to be lack of leavening ingredients, relying solely on the whipped eggs to aerate the cake; think of Angel Food Cake or Genoise. Many sponge cakes also do not have any fat.
Butter Cake – Uses butter, as the name implies, and relies on baking powder to rise. This is the usual American style cake.
Chiffon Cake – Uses both beaten egg whites and baking powder to rise; Chiffon cakes also have fat content from egg yolks and oil.
My family always called this cake a “sponge cake,” and so I do too. I don’t even know if there’s a Chinese name for this specific type of cake, and to be honest, I don’t really care what you call it – a Chinese cake vs. a Western cake, or a sponge cake vs. a chiffon cake. Like I tell my kids, just eat it.
How to Make Super Soft Sponge Cake – Egg White Tips
The technique for making sponge cake is not as hard as it seems. Whenever I see a recipe that calls for separating eggs, I, too, internally groan. It’s extra work. It sounds like it’s going to be hard.
But I promise you, this recipe really isn’t so bad. Separate the egg yolks and whites. Beat the whites to stiff peaks. Mix everything else with the yolks. Then fold the two mixtures together. Here are some tips:
- Watch some videos on youtube to see what stiff peaks looks like. You probably are more likely to underbeat than overbeat.
- Make sure there are NO egg yolks in the white mixture. I crack my eggs and separate them in a small bowl first before adding to the large bowl.
- Wipe down the bowl with a paper towel soaked in vinegar before you beat the egg whites. This helps make sure there is no leftover oil on the bowl that will mess up your whites.
- Be gentle when folding your batter. Use a baking spatula to cut down the middle of the bowl and gently scoop from underneath, rotating the bowl as you go.
- If you’re scared about folding the batter, you can mix the whites into the yolks in thirds. Working in smaller batches sometimes helps.
Baking Sponge Cake in an Angel Food Tin
You don’t HAVE to use an angel food cake tin for this recipe, but Paupau always does, and so I do too. I like the height it gets, and it’s easy to slice snack size pieces. Plus, this cake is so soft, it’s harder to make into a typical layer cake if you’re using any frosting other than whipped cream. Some tips for using the angel food cake tin:
- Don’t grease the tin. This helps the cake rise.
- If you can, let the cake cool upside down in the tin, resting on a wire rack. Just be careful that the center portion doesn’t fall out.
- If the sides are stuck to the tin, swipe an offset spatula along the edges before attempting to take the cake out.
Of course, you’re welcome to try baking this in a different size baking dish. Don’t forget to adjust the time of the bake!
That’s all the instruction I have for you! You can serve this with whipped cream and fruit, or just eat it by itself. It’s so soft and fluffy, you won’t even feel gross if you eat the whole thing. 😉 Happy baking!
Chinese Sponge Cake (Chiffon Cake)
Equipment
- 10" angel food cake tin
Ingredients
- 7 eggs yolks and whites separated
- 1 tsp cream of tartar
- 1 1/2 cups sugar about 300g
- 1/2 cup water 120mL
- 1 tsp vanilla extract
- 1 tsp baking powder 4g
- 1/2 cup vegetable oil 120mL
- 1 1/2 cup cake flour or all purpose flour 180g
Instructions
- Preheat oven to 350 degrees F and lower baking rack to fit your baking tin.
- 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. Set aside.
- In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil. Set aside.
- Whisk flour and baking powder in another bowl.
- Mix flour and yolk mixture until homogenous. Then gently fold in the beaten egg whites using a rubber spatula.
- 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.
Notes
More Asian Baking Recipes
If you enjoyed this recipe, be sure to check out my yuzu lemon cupcakes and my black sesame layer cake recipe.
More Chinese Grandma Recipes
Pretty much all my Chinese recipes come from my pau pau. If you want to see more of her recipes, you can check out my Chinese vegetables, steamed fish, and my instant pot char siu.
48 comments
Chinese angel cake is steamed not baked. Sweet rice flour instead of wheat flour is used. My aunt used to put A layer of red bean paste in the middle. But that’s optional.
Your recipe is an American Angel Cake not Chinese Angel Cake. As you can see they are very different!
Hi Sue! Thanks for your comment! I haven’t heard the name Chinese Angel Cake before, is that a translation from the Chinese name? An American angel food cake is made from egg whites only, so it’s a different type of cake, even though it typically uses this same cooking tin. In western baking, this cake is sometimes called a chiffon cake. Actually, though, I have a hard time finding this style of cake at American bakeries; I can typically only find it at more modern Chinese or Taiwanese bakeries, like 85 degrees. Usually there they are frosted or rolled into a cake roll, so it doesn’t look the same as in these pictures, but it’s the same type of recipe. I guess it’s a Chinese-western fusion?
Sorry Sue – an American Angel Cake has no egg yolk and no oil!
Sue- you are referring to ‘Ma Lai Gao’, that’s something else entirely different.
[…] incorporating them all together at the end by folding very gently. I’ve got a great Chinese chiffon cake recipe here on the blog, where you can read more about the difference between modern Chinese bakery cakes […]
great job!
Thanks so much for this recipe!! It tastes just like the birthday cakes my parents used to get me as a child (and get my kids). My dad is super fussy and this got his seal of approval!
Whew! Relieved to get the dad seal of approval!
Hi! I was wondering if it matters whether the egg whites are at room temperature, or if they should be cold when I go to beat it?
Thank you!
Hi May, room temperature is best.
2 questions: My first time baking this cake. I’m concerned about removing the cake cleanly from the pan that is not buttered or oiled. Will a no-stick cannoli oil cooking spray work without affecting the cake rising? I’m using an angel food cake pan.
Beating the egg yolks – how much should they be whipped?
I’ve had this cake at a few Chinese gatherings, and loved the lightness of it, would love to bake it successfully! Thank you.
Hi Veronica! I really wouldn’t use any spray on the pan. Even if there is some sticking, I’ve never had it more than just a very thin layer, like a “skin” on the cake. If you use a spray, I’m mostly afraid that after you take the cake out, it’ll totally collapse while cooling down.
You only need to beat the egg yolks until the ingredients are combined. All the air is in the whipped egg whites for this one.
Hi, can you use this recipe to make the cake but in a cupcake tin to make several small ones ?
Thank you
Yes, you can! You’ll probably need to halve the recipe or it’ll be way too many cupcakes 😅
Hi, do I need to beat the egg whites and the ingredients gradually or just all together? Thanks!
Hi Anna, you beat the egg whites separately. Is that what you mean?
I think Anna is referring to adding the sugar and cream of tartar to the egg whites, I was also wondering whether they should be added in gradually like some other recipes call for and when would be the best time to do so (if that matters!)
Hi Crystal, Thanks for clarifying! Sorry I totally didn’t understand initially. According to pastry chef Stella Parks, it does NOT matter when you add it in. However, according to old wives tales about successfully beating egg whites, it does. To play it safe, I usually wait until the egg whites get a little bit frothy, then gently pour in the sugar and cream of tartar while the mixer is still running. I’ll edit the recipe to include this note. Thanks!
[…] 4. Chinese Sponge Cake […]
Hi, thinking of making a 2 or 3 layer birthday cake based on your recipe here this weekend! Would you recommend a buttercream (like your lychee rose one) or whipped cream with this recipe? And I am thinking of using 6 inch rounds, any tips in using this instead of the angel cake tin? Thanks!
Hi Em! I would definitely recommend whipped cream, as this cake is very light. I’ve never reduced this recipe for a 6 inch cake, so this is just a guess, but I think half the recipe would probably fit at least two 6 inch round cake pans. I’ve used this recipe for a multi-layer 8 inch cake with whipped cream and strawberries in between the layers (naked cake style), and it worked great, if you decide on a bigger cake.
You were right that half the recipe would make two 6 inch rounds. However, I didn’t know how to easily half the recipe with 7 eggs, so I ended up with four 6 inch rounds. No matter though, because this recipe is delicious and those cakes will be eaten up in no time. In case anyone wants to try it, it took about 30 minutes. Thanks!!!
Looks like you used a tube pan? What size – 8×3, 9×3, 10×4?
Hi, Spencer. Are you US based? I don’t think I’ve seen tube pans with some of those sizes before. Mine is closest to 10×4 I think.
Hello! I’m using this recipe to make my dad and girlfriend a birthday cake each since their B-Days are next to each other. I plan on making small individual multi-layer (like 3 or 4 layers) cakes for them both. Small as in a 4 inch circular cake pan, what ingredient ratio would you recommend? I saw you said use half the recipe for a 6 inch cake, would you still recommend that for 2 4-inch multi-layered cakes?
If you’re only doing two layers each, I would say yes, but if you’re doing more than that, you may need the full recipe! Those will be so cute!
If I want to make this into a reduced sweeten version, how much sugar can I omit?
Hi Karen, sugar helps the structure of the cake, so I wouldn’t reduce it, especially in something as light as this cake.
Can I steam the cake instead of baking it?
Hi Richie, I would not use this recipe for a steamed cake.
Hiya,
I have a 10inch angle good cake tin. Do I need to change the recipe and ten taken to bake in the oven? I plan to bake this weekend.
Hamida
Hi Hamida, this should work fine in a 10 inch Angel food tin! No changes necessary.
Im using this cake for a tres leche recipe. I need it to be about 2 1/2 inches in thickness as I will be slicing it in half to add filling in the middle. Based on how much it will rise do you think a 9 x 9 would work or would you recommend a 13 x 9?
[…] to work with standard American sized baking pans and measurements. In fact, it’s based off my Chinese grandma’s sponge cake recipe, if you want to check that […]
how should i cook it
The way the recipe states? I’m not sure what you’re asking
[…] Chinese bakery sponge cake […]
How many 8” layers does this cake make?
Hi Alyssa, It’s been a long time since I made this in an 8″ pan, but I believe I got three layers out of it at least.
Hi there, I have baked this cake by following your instructions. The cake was so beautiful done but it collapsed soon after I put it out to cool down. Very disappointed. What happened? Help!
Hi Ann, It’s possible the cake was underbaked. The cake could collapse if the inside isn’t fully set, so I would leave the cake in there longer next time. When baking in an angel food tin, it’s also often recommended to let the cake cool upside down so it deflates less. Hopefully one of those suggestions helps!
[…] Chinese bakery sponge cake […]
[…] Chinese Bakery Sponge Cake […]
Hi Kristen!
Have you ever made this in an aluminum 9×13 pan? Just wondering if the consistency comes out okay without the height of a tube pan? It looks delicious and I’m going to give it a try!
Thank you!
Hi, I have not made this exact recipe in a 9×13 pan, but I would guess that it would not rise as much. I have made it in several round cake tins, and it’s been fine. I think it would be okay to try, but I would expect that the texture would be a little less light and fluffy (since it won’t rise as much) and that it might take quite a while to bake through the center, so the edges may be more dried out.
If i make cupcakes, what temp and time should i use?
Hi Kristen
Can I reduce the number of egg yolks (I’m watching my cholesterol intake)?
Sorry, I haven’t tried so I don’t know!