There’s something magical about baking a Chinese Sponge Cake. The moment you crack open those eggs and start whisking, you can feel the excitement in the air. This cake is not just any dessert; it’s a fluffy delight that brings joy to any occasion. Whether it’s a birthday, a family gathering, or just a cozy evening at home, this cake fits right in. I remember the first time I made it for my friends. Their eyes lit up as they took their first bite, and I knew I had found a recipe that would become a staple in my kitchen.
The light and airy texture of a Chinese Sponge Cake is simply irresistible. It’s like a cloud of sweetness that melts in your mouth. Plus, it’s incredibly versatile! You can enjoy it plain, dusted with powdered sugar, or topped with fresh fruits and whipped cream. Trust me, once you try making this cake, it will quickly become a favorite in your home too.
Ingredients List
4 large eggs: These are the foundation of your cake, providing structure and moisture.
120 grams (about 1/2 cup) granulated sugar: This sweetens the cake and helps achieve that fluffy texture.
1 teaspoon vanilla extract: Adds a lovely aroma and enhances the overall flavor.
80 grams (about 1/3 cup) vegetable oil: Keeps the cake moist and tender.
100 grams (about 3/4 cup) cake flour: The key to a light and airy sponge; make sure to sift it!
1 teaspoon baking powder: This helps the cake rise beautifully.
Pinch of salt: Balances the sweetness and enhances flavor.
60 ml (about 1/4 cup) milk: Adds moisture and richness to the batter.
How to Prepare Chinese Sponge Cake
Making a Chinese Sponge Cake is a delightful journey that starts with a few simple steps. Follow along, and you’ll have a fluffy masterpiece in no time!
Preheat and Prepare the Pan
First things first, preheat your oven to 160°C (320°F). This ensures even baking. While the oven warms up, grease an 8-inch round cake pan and line the bottom with parchment paper. This step is crucial to prevent sticking and make your cake removal a breeze.
Beat the Eggs and Sugar
In a mixing bowl, crack the 4 large eggs and add the 120 grams of granulated sugar. Beat them together on high speed for about 5-7 minutes. You want the mixture to become thick, pale, and tripled in volume. This aeration is key to achieving that light texture we love in a Chinese Sponge Cake.
Combine Dry Ingredients
In a separate bowl, sift together the 100 grams of cake flour, 1 teaspoon of baking powder, and a pinch of salt. Sifting is important as it removes lumps and incorporates air, contributing to the cake’s fluffiness.
Mix Wet Ingredients
In a small bowl, combine the 80 grams of vegetable oil and 60 ml of milk. Gradually add this mixture to the egg and sugar blend. Gently fold it in to maintain the airiness of the batter. This step is all about being gentle!
Fold in Dry Ingredients
Now, carefully fold the sifted dry ingredients into the wet mixture using a spatula. Be cautious not to deflate the batter; use a gentle motion to combine until just incorporated. This will help keep your cake light and fluffy.
Bake the Cake
Pour the batter into your prepared cake pan and smooth the top. Bake for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out clean. This is the moment of truth!
Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice it up and serve plain or with your favorite toppings. Enjoy the fluffy delight of your homemade Chinese Sponge Cake!
Why You’ll Love This Recipe
Making a Chinese Sponge Cake is not just about the end result; it’s about the joy of baking! Here are a few reasons why this recipe will win your heart:
Quick and Easy: With just a few simple ingredients and steps, you can whip up this cake in no time.
Fluffy Texture: The light and airy sponge is a delight to eat, making it perfect for any occasion.
Versatile: Enjoy it plain, or dress it up with fruits, whipped cream, or a dusting of powdered sugar.
Perfect for Sharing: This recipe yields 8 servings, making it great for gatherings or family dinners.
Tips for Success
To achieve the perfect Chinese Sponge Cake, keep these tips in mind:
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature. This helps them blend better and creates a fluffier batter.
Don’t Overmix: When folding in the dry ingredients, be gentle. Overmixing can deflate the batter and lead to a dense cake.
Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. An incorrect temperature can affect baking time and texture.
Cool Properly: Allow the cake to cool completely before slicing. This helps maintain its structure and prevents it from becoming soggy.
Nutritional Information
Understanding the nutritional content of your Chinese Sponge Cake can help you enjoy it even more. Here’s an estimated breakdown per slice:
Calories: 150
Fat: 5g
Protein: 3g
Carbohydrates: 22g
Sugar: 10g
Sodium: 50mg
Cholesterol: 70mg
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your baking adventure with this delightful treat!
FAQ Section
As you embark on your journey to make a Chinese Sponge Cake, you might have a few questions. Here are some common queries I’ve encountered:
Can I use all-purpose flour instead of cake flour?
While you can use all-purpose flour, cake flour is preferred for its lower protein content, which helps achieve that light and fluffy texture.
How do I store leftover cake?
Store any leftover Chinese Sponge Cake in an airtight container at room temperature for up to three days. You can also refrigerate it for longer freshness.
Can I freeze the cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge before serving.
What toppings work best?
This cake is versatile! Fresh fruits, whipped cream, or a simple dusting of powdered sugar all complement the fluffy sponge beautifully.
Feel free to reach out if you have more questions or need tips on making your Chinese Sponge Cake even better!
Chinese Sponge Cake is a light and fluffy dessert that is perfect for any occasion.
Ingredients
Scale
4 large eggs
120 grams (about 1/2 cup) granulated sugar
1 teaspoon vanilla extract
80 grams (about 1/3 cup) vegetable oil
100 grams (about 3/4 cup) cake flour
1 teaspoon baking powder
Pinch of salt
60 ml (about 1/4 cup) milk
Instructions
Preheat your oven to 160°C (320°F) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
In a mixing bowl, crack the eggs and add the granulated sugar. Beat on high speed until thick, pale, and tripled in volume, about 5-7 minutes. Mix in the vanilla extract.
In a separate bowl, sift together the cake flour, baking powder, and salt.
In a small bowl, combine the vegetable oil and milk. Gradually add this mixture to the egg mixture, gently folding it in.
Carefully fold the sifted dry ingredients into the egg mixture using a spatula.
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve plain or with toppings.
Notes
Store leftovers in an airtight container.
This cake can be enjoyed plain or with various toppings.
