|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 0g||1%|
|Total Sugars 19g|
|Vitamin C 0mg||0%|
|*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.|
The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it more moist than a baked cake. Traditionally, the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert, along with a dollop of whipped cream.
The almond extract and the tang of the cream of tartar give this sponge cake excellent flavor that is similar to a classic angel food cake. It's a simple cake and easy to make. It could be made in a large, wide Dutch oven or saucepan as well. Just make sure the steamer or rack and cake pan leave plenty of room for the lid to fit comfortably.
"The Chinese steamed sponge cake came out great. With the cream of tartar and almond flavoring, it tasted just like an angel food cake. Make sure you sift the flour mixture over the egg mixture in small amounts and fold it in thoroughly each time or you could end up with bits of undissolved flour." —Diana Rattray
1 cup cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon almond extract
Steps to Make It
Gather the ingredients.
Line an 8 X 8- or 9 X 9-inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Stir in the baking powder and salt and set aside.
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 sift the flour mixture onto the egg mixture and gently fold in after each addition. Mix thoroughly, but do not beat.
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.
- Make sure your pan sits comfortably on the steamer rack in the wok with enough room for the lid to fit snugly.
- If you don't have a steamer rack that fits in your wok, try using a small 2-inch high can, emptied of its contents, with holes punched into it—or an Instant Pot steamer or rack. The water level should be about 1 inch below the top of the rack or steamer.
- The pan should not touch the sides of the wok.
- Take care when removing the wok lid to keep condensation from dripping onto the cake.
- To avoid bits of undissolved flour in the cake, sift the flour mixture over the egg mixture a little at a time, folding each addition in thoroughly.
- For vanilla flavor, replace the almond extract with about 1 to 1 1/2 teaspoons of pure vanilla extract.
- You can also bake the cake in an 8- or 9-inch round pan lined with parchment paper.
How to Store and Freeze Chinese Sponge Cake
- Keep the sponge cake well covered at room temperature for two to three days or in the refrigerator for up to one week.
- Wrap cake slices in plastic wrap and foil and freeze for up to six months. Defrost at room temperature or in the fridge and enjoy.