Oh, this Chinese bakery sponge cake recipe is real simple. You don’t need too much fancy stuff, just basic things you got in the kitchen. Now, the first thing you gotta know, sponge cake is soft and light, just like the ones you get from the bakery. The trick is in how you beat the eggs and sugar, gotta get it nice and fluffy, so it bakes up airy and tender.
Now, let me tell ya, for this cake, you need eggs, flour, sugar, and oil. Pretty much the basics. Some folks like to use butter, but oil makes the cake softer, I tell ya. You also need to separate the egg whites and yolks, cause that’s how you get that real fluffy texture. You beat them whites till they get all stiff, then fold it in real gentle like with the yolk mix.
Ingredients
- 4 large eggs
- 100g sugar
- 80g cake flour
- 40g vegetable oil
- A pinch of salt
First thing you do is preheat your oven to about 350°F, that’s around 180°C. Then, separate them eggs. Yolks in one bowl, whites in another. Add that sugar to the yolks and whisk it real good, until it’s pale and creamy. You want it to look like it’s mixed well, almost like a thick batter.
Now, in another bowl, you beat them egg whites. Don’t stop till they’re stiff and glossy, like clouds, but not dry, alright? Once you got that, fold the whites into the yolk mixture. Don’t stir too hard or fast, we don’t want to lose the fluffiness. Do it real slow, like folding a blanket.
Next, sift your flour right into that mix. Don’t just dump it in there, sift it to keep it light. Then, gently fold it into the egg mix. At this point, add your oil. Now, this might sound strange, but trust me, oil makes the cake nice and moist. You don’t want a dry cake, no one likes that.
Get yourself a round baking pan, line it with parchment paper, and pour that batter in. Give it a little tap on the counter to pop any air bubbles, then into the oven it goes for about 25 to 30 minutes. You’ll know it’s done when you poke it with a toothpick, and it comes out clean.
Once it’s done, let it cool down a bit. Now don’t be too eager, or you might break it! You wanna let it cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. And there you have it, your very own Chinese bakery sponge cake, soft, fluffy, and just sweet enough.
This cake is real good on its own, but if you wanna get fancy, you can cut it in half and add some whipped cream or fresh fruits. Strawberries go real nice with this cake, let me tell ya. And don’t forget, this is the kinda cake that you can eat anytime, morning, noon, or night. Simple, light, and oh-so-good.
So, next time you’re craving that bakery-style sponge cake, don’t go out, just make it at home. It’s cheaper, easier, and tastes just as good. Plus, you can say you made it yourself, and that always feels nice, doesn’t it?
Tags：[Chinese bakery sponge cake, sponge cake recipe, fluffy cake, homemade cake, light sponge cake]
