Chinese Sponge Cake Recipe

Chinese Sponge Cake Recipe

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 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: 3
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 teaspoon 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. Gather the ingredients.

    Chinese Sponge Cake Recipe ingredients

    The Spruce / Julia Hartbeck

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

    parchment paper lined baking dish

    The Spruce / Julia Hartbeck

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

    dry ingredient in a bowl

    The Spruce / Julia Hartbeck

  4. Separate the egg yolks and the egg whites.

    Separate the egg yolks and the egg whites

    The Spruce / Julia Hartbeck

  5. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly.

    In a medium bowl, beat the egg whites until frothy and add the cream of tartar

    The Spruce / Julia Hartbeck

  6. 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.

    egg mixture beat together with sugar and almond extract

    The Spruce / Julia Hartbeck

  7. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.

    Gradually add the flour mixture to the egg mixture

    The Spruce / Julia Hartbeck

  8. 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.

    cake batter in a baking pan, in a steamer

    The Spruce / Julia Hartbeck

  9. 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.

    Chinese Sponge Cake on a platter

    The Spruce / Julia Hartbeck