Chinese Sponge Cake Recipe
A light, fluffy, and eggy Chinese Sponge Cake Recipe made with simple ingredients and a nostalgic flavor—just like the ones from traditional Chinese bakeries. Perfect for tea time or celebrations.
Print Pin Servings: 8 servings
Calories: 180kcal
Cost: $5
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
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 3.5g | Cholesterol: 130mg | Sodium: 120mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.2mg