If you’ve been searching for an authentic Chinese Sponge Cake Recipe that captures the soft, airy texture of your favorite bakery-style treat, you’re in the right place.
This Chinese Sponge Cake Recipe delivers the nostalgic flavor you love—moist, fluffy, and lightly sweet, with that signature eggy aroma that makes it unforgettable.
Best of all, it’s made with simple ingredients and zero fancy tools. You don’t need a bamboo steamer or professional kitchen gear to nail this.
In just about an hour, you’ll have a foolproof, homemade Chinese Sponge Cake that tastes like it came straight out of a dim sum cart or a traditional Cantonese bakery.
Whether you know it as Ma Lai Gao or simply crave a slice of comforting Chinese cake, this Chinese Sponge Cake Recipe has been tested and perfected for reliable results—every single time.
What Makes Chinese Sponge Cake Special?
The Chinese Sponge Cake Recipe is unlike any Western-style sponge you’ve tried. It’s lighter, springier, and carries that iconic eggy aroma with just the right hint of sweetness.
Unlike American cakes, this Chinese Sponge Cake Recipe isn’t overly sugary. It’s made to pair beautifully with a warm cup of tea, not to overwhelm your taste buds.
Passed down through generations, many Chinese families have their own treasured versions. Some steam it to make Ma Lai Gao, while others bake it to create that golden, bakery-style finish.
This authentic Chinese Sponge Cake Recipe brings that nostalgic flavor home—no steamer required. It’s soft, airy, and just like the ones you’d find in a Cantonese bakery.
I’ve been making this cake for over 15 years, refining it with every batch. What you have here is the result of countless tweaks—a tried-and-true, foolproof version that delivers every time.
Whether you're celebrating Chinese New Year or hosting a family gathering, this Chinese Sponge Cake Recipe is a heartwarming crowd-pleaser.
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Ingredients
- Large eggs
- Granulated sugar
- Vegetable oil
- Milk
- Vanilla extract
- Cake flour
- Cornstarch
- Salt
- Cream of tartar
See recipe card for quantities.
Instructions
Preparation & Mixing
- Preheat your oven to 325°F (165°C) and prepare your pan with parchment paper.
- Separate eggs carefully, ensuring no yolk gets into the whites, and sift cake flour, cornstarch, and salt together twice.
- Beat egg yolks with sugar until pale, mix in warm milk, oil, and vanilla extract, then fold in the sifted flour mixture.
- In a separate clean bowl, beat egg whites with cream of tartar until medium-stiff peaks form, adding sugar gradually.
Folding & Baking
- Gently fold ⅓ of the egg white mixture into the yolk mixture to lighten it.
- Fold in the remaining egg whites in two additions using a cutting and scooping motion to maintain airiness.
- Pour the batter into the prepared pan, tap to remove large air bubbles, and bake for 30-35 minutes until a toothpick inserted comes out clean.
Cooling & Serving
- After removing from the oven, drop the pan once from about 6 inches above the counter to prevent rapid shrinking.
- Let cool in the pan for 10 minutes, then run a knife around the edges, invert onto a cooling rack, and remove parchment paper.
- Allow to cool completely before slicing and serving with your favorite tea.
- preparation_mixing_chinese_sponge_cake : Mixing yolks with sugar and sifting dry ingredients separately
- folding_baking_chinese_sponge_cake : Gently folding egg whites into batter and baking the cake
- cooling_serving_chinese_sponge_cake : Cooling the cake before slicing and serving
Equipment For Chinese Sponge Cake
- Stand mixer or hand mixer: While traditional bakers might do this by hand, electric beaters make achieving the right egg white consistency much easier
- 8-inch round cake pan: The ideal size for this recipe; a springform pan makes removal easier
- Fine mesh sieve: Essential for properly sifting the flour mixture
- Rubber spatula: A flexible silicone spatula helps fold ingredients gently
- Kitchen thermometer: Optional but helpful to ensure your oven is at the exact temperature (many ovens are off by 25°F or more)
Expert Baking Tips for Chinese Sponge Cake
- Temperature matters: Room temperature eggs create more volume when whipped. Let them sit out for at least 30 minutes.
- Don't rush the egg separation: Even a tiny bit of yolk can prevent egg whites from whipping properly.
- Protect your volume: Fold gently with a silicone spatula using a cutting motion, not stirring, to keep air bubbles intact.
- The water bath method: For extra moisture, place a pan of water on the bottom rack while baking.
- Test doneness carefully: A slight wobble is normal—your cake will firm up as it cools.
- Cooling technique: The drop method helps prevent excessive shrinking.
Variations
Traditional Ma Lai Gao (Steamed Version)
For an authentic steamed Chinese sponge cake:
- Prepare the batter as directed
- Pour into a bamboo steamer lined with parchment
- Steam over high heat for 20-25 minutes
- Test with a toothpick for doneness
Flavor Variations
- Pandan Chinese sponge cake: Add 1 teaspoon pandan extract for a fragrant Southeast Asian twist
- Chinese bakery-style sponge cake: Add ¼ teaspoon almond extract for that classic Chinese bakery flavor
- Coconut sponge cake recipe: Replace half the milk with coconut milk and add 2 tablespoons shredded coconut to the batter
- Matcha sponge cake recipe: Add 1-2 tablespoons matcha powder to the dry ingredients for a beautiful green tea flavor
Dietary Modifications
- Lower sugar version: Reduce sugar to ½ cup for a less sweet cake more typical of traditional Chinese bakeries
- Dairy-free option: Substitute milk with almond milk or another plant-based alternative
- Gluten-free Chinese sponge cake: Use a cup-for-cup gluten-free flour blend with ¼ teaspoon xanthan gum
Storage
Room Temperature Storage
- Store in an airtight container for up to 2 days. The cake will stay moist thanks to the oil in the recipe.
Refrigerator Storage
- Refrigerate for up to 5 days in an airtight container. Bring to room temperature before serving for the best texture.
Freezer Instructions
- This Chinese sponge cake freezes beautifully for up to 3 months:
- Slice into individual portions
- Wrap each piece in plastic wrap, then foil
- Place in a freezer bag
- Thaw overnight in the refrigerator or for 2 hours at room temperature
The Secret My Grandmother Whispered: Unlocking True Chinese Sponge Cake Flavor
Every time I bake this Chinese Sponge Cake, I’m transported back to my grandmother’s tiny kitchen, where the scent of warm eggs and sugar filled the air. She never measured anything; just a handful of this, a splash of that. But one day, I caught her adding something unexpected: just ¼ teaspoon of almond extract alongside the vanilla. “This,” she whispered, “is what makes it taste like the bakery.” That tiny drop transformed the whole cake—adding a nostalgic depth that’s impossible to describe, but instantly familiar to anyone who grew up with Chinese Sponge Cake. It’s the secret I now pass on to you.
FAQ
Why is Chinese cake so fluffy?
Chinese sponge cake recipes achieve their signature fluffiness through the separation of eggs. The whites are whipped to medium-stiff peaks, creating tiny air bubbles that expand during baking. Traditional Chinese bakery sponge cakes also use oil instead of butter, producing a lighter texture. The careful folding technique preserves these air pockets, while the lower baking temperature allows for gentle, even rising without deflating the structure.
What is a Japanese sponge cake called?
Japanese sponge cake is called Kasutera (カステラ) or Castella, a light, airy cake introduced by Portuguese merchants in the 16th century. Unlike a traditional Chinese sponge cake recipe, Kasutera uses honey for sweetness and moisture. Another popular Japanese version is Japanese Cotton Sponge Cake (Cotton Cheesecake), which incorporates cream cheese for a jiggly, soufflé-like texture while maintaining the signature lightness of Asian sponge cakes.
What is the difference between cake and sponge cake?
The main difference between regular cake and sponge cake is the leavening method. Traditional cakes rely on chemical leaveners like baking powder, while authentic sponge cake recipes use whipped eggs to create volume. Chinese sponge cake and other fluffy sponge cakes contain little to no added fat in the batter, resulting in a springier, less crumbly texture than butter-based cakes. They're also typically less sweet.
What is 5 one of the Chinese traditional cake that is usually eaten and given away during Chinese New Year?
Five traditional Chinese cakes commonly enjoyed during Chinese New Year include: Nian Gao (sticky rice cake), Ma Lai Gao (steamed Chinese sponge cake), Fa Gao (prosperity cake), White Sugar Sponge Cake (Bai Tang Gao), and Water Chestnut Cake (Ma Tai Gou). These traditional Chinese cakes symbolize prosperity, growth, and good fortune, making them perfect gifts during the holiday celebrations.
Your Bakery-Style Chinese Sponge Cake—Made at Home
Now that you’ve mastered this light, fluffy Chinese Sponge Cake Recipe, it’s time to pour yourself a warm cup of oolong or jasmine tea and savor every bite. This cake’s delicate sweetness and signature eggy richness make it a perfect companion for quiet afternoons or elegant gatherings.
Craving more homemade dessert magic? Don’t miss our Classic Lemon Bars Recipe—zesty, buttery, and perfect for citrus lovers. Or, if you're short on time, whip up our viral 5-Minute Molten Lava Mug Cake Recipe—a quick fix for those last-minute chocolate cravings!
So the next time you find yourself longing for that nostalgic Chinese bakery flavor, remember this Chinese Sponge Cake Recipe is always just an hour away. If you give it a try, I’d love to see your creations! Drop a comment below or tag me in your delicious photos—let’s inspire each other to bake more often.
Happy baking and sweet memories ahead!
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Pairing
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Chinese Sponge Cake Recipe
Equipment
- 1 8-inch round cake pan Springform preferred for easy release
- 1 Hand or stand mixer For whipping egg whites to the right texture
- 1 Fine-mesh sieve For sifting dry ingredients
- 1 Rubber spatula Ideal for gentle folding
- 1 Kitchen thermometer Optional, ensures accurate oven temperature
Ingredients
- 6 Large eggs Separated room temperature
- ¾ cup Sugar Divided for yolks and whites
- ¼ cup Vegetable oil Neutral-flavored
- ⅓ cup Milk Warmed slightly
- 1 teaspoon Vanilla extract Add ¼ teaspoon almond extract for bakery flavor
- ¾ cup Cake flour Sifted twice
- 2 tablespoon Cornstarch Adds softness
- ¼ teaspoon Salt
- ½ teaspoon Cream of tartar Helps stabilize egg whites
Instructions
- Preheat oven to 325°F and line pan with parchment
- Sift flour, cornstarch, and salt twice
- Beat yolks with sugar, add milk, oil, extracts
- Beat whites with tartar and sugar to medium-stiff peaks
- Fold whites into yolk mixture gently
- Pour into pan, tap to release bubbles
- Bake 30–35 mins until toothpick comes out clean
- Drop pan gently after baking to prevent shrinkage
- Cool in pan, then invert and peel parchment
- Slice and serve once fully cooled
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