I started making this sponge cake a decade ago. An elderly lady I used to work with would bring in the most spongiest (is that a word?) cake ever and it had a very light egg flavour. I like to call it Chinese Sponge cake because it’s not like other sponge cakes. We Chinese do not like our cakes to be overly sweet and this cake fits the bill. The elderly lady wrote the recipe out for me:
Chinese Sponge Cake
(makes 1 angel food pan)
8 large eggs, separated
1 C sugar
1 C flour
3/4 C water
1/4 C oil
Preheat oven to 350 degrees F. If your angel food pan is non-stick, you do not need to line it with parchment paper.
1. In a medium mixing bowl, beat egg whites with 1/2 C of sugar until soft peaks form.
2. In another mixing bowl, combine egg yolks, 1/2 C sugar, flour, water and oil. Beat until smooth but do not overbeat.
3. Fold egg white mixture into egg yolk mixture.
4. Pour into angel food pan and bake for 45 minutes (or until a cake tester/toothpick comes out clean).
5. Cool on a cooling rack, inverted.
1 comment:
Ah, this *must* be the kind of sponge cake I drive all the way to chinatown for. Thanks for the recipe, Cate.
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