Chinese Sponge Cake (Chiffon Cake)
This Chinese sponge cake is just like the soft and fluffy kind of cakes you find at Chinese bakeries. Also known in western bakeries as chiffon cakes, they are refreshing with whipped cream and fresh fruit.
Servings: 8 people
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
This recipe can also be made in 8" round cake pans to recreate your favorite Asian bakery layer cakes. I haven't tested out the bake time yet, but I recommend checking for doneness at around 25 minutes.