Chinese Sponge Cake Recipe

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about our editorial process
Rhonda Parkinson
Published on 05/01/19 by Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks including two everything guides to Chinese cooking.
Learn about The Spruce Eats's Editorial Process

Updated 05/01/19

Steamed Malay Sponge Cake
Melissa Tse / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 1 cake (3 servings)
Nutritional Guidelines (per serving)
468 Calories
14g Fat
72g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cake (3 servings)
Amount per serving
Calories 468
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 347mg 116%
Sodium 960mg 42%
Total Carbohydrate 72g 26%
Dietary Fiber 2g 9%
Protein 15g
Calcium 208mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert.

Ingredients

  • 1 cup cake flour (sifted)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 5 eggs
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 1 tsp. almond extract

Steps to Make It

  1. Line an 8 X 8 or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.

  2. Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.

  3. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.

  4. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 to 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares.