Introduction
Transform simple ingredients into a cloud-like Chinese sponge cake! This recipe is perfect for beginners and guarantees a delightful dessert that’ll impress your family and friends. Get ready for a taste of fluffy perfection!
Why This Works
This recipe works because it uses the classic Chinese method of separating egg whites and yolks, creating maximum airiness. The result is a light-as-a-feather cake that’s incredibly moist and tender. It’s also surprisingly easy to make, even if you’re not a baking pro!
Key Ingredients
- 🥚 6 large eggs, separated
- 砂糖 1 cup granulated sugar
- 🥛 1/2 cup milk
- 🌻 1/2 cup vegetable oil
- 🌾 1 cup cake flour (or all-purpose flour)
- 🍋 1 teaspoon vanilla extract
Instructions
1️⃣ Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This helps prevent sticking and ensures easy removal.
2️⃣ In a large bowl, whisk together the egg yolks, sugar, milk, and oil until well combined. Make sure there are no lumps of sugar left!
3️⃣ In a separate clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form. This is key to achieving that light and airy texture!
4️⃣ Gently fold the egg yolk mixture into the egg whites in three additions. Be careful not to deflate the egg whites too much.
5️⃣ In a separate bowl, sift the cake flour. Gradually add the flour to the batter, gently folding until just combined. Be sure not to overmix!
6️⃣ Add the vanilla extract and fold it in.
7️⃣ Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8️⃣ Let the cake cool completely in the pan before frosting or serving.
Handy Tips
- Room temperature eggs whip up better, resulting in a lighter cake.
- Don’t overmix the batter, or the cake might become tough.
- A toothpick or cake tester can be used instead of a wooden skewer.
Heat Control
Baking at 350°F (175°C) ensures even cooking and prevents burning. If your oven runs hot, check for doneness a few minutes early. Reduce the temperature slightly if the cake starts browning too quickly.
Crunch Factor
This recipe results in a soft and tender cake, without any intentional “crunch.” The focus is on achieving a light and airy texture.
Pro Kitchen Tricks
- For a richer flavor, use whole milk instead of skim milk.
- Add a teaspoon of almond extract for a subtle nutty flavor.
- Use a stand mixer for easier and quicker egg white whipping.
Storage Tips
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Gift Packaging Ideas
- Slice the cake and arrange it beautifully in a pretty box tied with a ribbon.
- Package individual slices in cellophane bags with a decorative tag.
Flavor Variations
🌟 Lemon Poppy Seed: Add 1 tablespoon of lemon zest and 2 tablespoons of poppy seeds to the batter.
🌟 Chocolate: Add 1/2 cup of unsweetened cocoa powder to the dry ingredients.
🌟 Orange: Add 1 tablespoon of orange zest and a tablespoon of orange juice to the batter.
🌟 Strawberry: Fold in 1 cup of fresh strawberries, roughly chopped, to the batter after adding the flour.
Troubleshooting
- Cake is too dense: This is usually caused by overmixing or not whipping the egg whites enough.
- Cake is dry: This can happen if you bake it for too long. Check for doneness earlier next time.
- Cake sunk in the middle: This might be due to opening the oven door too frequently during baking or the oven temperature being too low.
FAQ
- Can I use all-purpose flour instead of cake flour? Yes, but the cake might be slightly less tender.
- Can I make this cake ahead of time? Yes, it’s best to bake it the day before serving, as it tastes even better the next day.
- What kind of frosting can I use? A simple powdered sugar frosting or whipped cream are both excellent choices.
Conclusion
This Light and Fluffy Chinese Sponge Cake is a guaranteed crowd-pleaser! With its delicate texture and subtle sweetness, it’s perfect for any occasion. Give it a try and share your delicious creations with us! We can’t wait to see your photos and hear about your baking experience!
Fluffy Clouds of Chinese Sponge Cake
This light and airy sponge cake is a delightful treat, perfect for any occasion. Itu2019s made using the traditional Chinese method, resulting in a soft texture and subtle sweetness.
Ingredients
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 cup cake flour, sifted
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 160u00b0C (320u00b0F). Grease and line an 8-inch round cake pan.
- In a mixing bowl, whisk the egg yolks and half of the sugar until pale and creamy.
- Add the milk, vegetable oil, vanilla extract, and mix until combined.
- Sift in the cake flour, baking powder, and salt, and fold gently until smooth.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
- Carefully fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips
- Ensure all ingredients are at room temperature for better mixing.
- Do not open the oven door while baking to prevent the cake from collapsing.