Alright, folks, today we’re talkin’ about makin’ a real nice Chinese bakery sponge cake. Now this ain’t no fancy cake, just somethin’ soft, fluffy, and a bit like a sweet cloud when you bite into it. You’ll see these cakes everywhere in Chinese bakeries – they’re light, not too sweet, and just right with tea. I’ll walk ya through step-by-step, so no rushin’ here, alright?
Ingredients You’ll Need:
- 4 eggs – separate the yolks from the whites
- 100g sugar – keep a little extra, just in case
- 100g cake flour – that’s important, don’t go usin’ regular flour here
- 50ml milk – whole milk works best
- 40ml oil – vegetable or any neutral kind is good
- A pinch of salt
- 1/2 tsp vanilla extract – just for a bit of nice smell
Now, listen close – the key to a good sponge cake is how you handle them eggs. You’re gonna separate the whites from the yolks. Don’t let a single drop of yolk mix in with the whites, or else the whites won’t fluff up right. Trust me, I learned it the hard way!
Step-by-Step Instructions:
Step 1: Preheat your oven to about 160°C (that’s around 320°F if you’re on Fahrenheit). Then grab a nice round cake pan, about 8 inches. Line it with parchment paper on the bottom so it don’t stick later.
Step 2: Now, take your egg yolks and mix ’em with half of the sugar. Just beat it till it’s creamy and light, a bit like a thick paste. This here step gives the cake its rich color and taste, so don’t skimp on it. Add the oil and milk next, and mix till it’s all smooth. Throw in the vanilla extract here if you got some – gives a real nice aroma!
Step 3: Now it’s time to deal with the egg whites. Grab a clean bowl – no grease, no water, none of that – and toss in a pinch of salt. Start beatin’ the whites with an electric mixer on low, and then slowly pour in the other half of the sugar. Increase the speed till the whites form stiff peaks. This part takes patience – the fluffier the whites, the lighter your cake will be!
Step 4: Sift the cake flour a couple times to make it real fine. Don’t skip this part – sifted flour makes the cake texture smoother. Now, take your egg yolk mixture and gently fold in the flour with a spatula. Be real gentle here; you don’t wanna knock all the air out.
Step 5: Now, take about a third of them fluffy egg whites and gently fold it into the yolk batter. Then add the rest of the egg whites, foldin’ real slow, so all that fluff stays in. This step’s all about patience. Don’t rush, or you’ll end up with a dense cake, and that’s not what we’re after.
Step 6: Pour the batter into the lined cake pan. Now give the pan a little tap on the counter – just to get rid of any big air bubbles hiding in there. You don’t want no big holes in your cake!
Step 7: Put the cake in the preheated oven for about 35-40 minutes. When it’s done, it should look golden on top and spring back when you give it a light poke.
Step 8: After it’s baked, take it out and let it cool upside down if you can – that helps keep the sponge light and airy. Once it’s cool, slice it up and enjoy!
Now, there ya go – a Chinese bakery sponge cake that’s light, fluffy, and just perfect for tea or a little snack any time of day. This one’s real simple, don’t need no fancy tools or ingredients, just patience and a gentle hand. Give it a try, and I bet you’ll be bakin’ it up for your family in no time!
Tags：[Chinese bakery sponge cake, Chinese sponge cake recipe, sponge cake recipe, how to make Chinese sponge cake, easy sponge cake recipe]