Chinese Sponge Cake

June 27, 2024

You might be wondering what is a Chinese sponge cake and why would you want to try one, especially on such a special day as your birthday. Well let me tell you why it’s worth giving it a shot and making it from scratch!

The sponge is extremely light and fluffy so for those who prefer something not too sweet, this is perfect. In between each layer, there’s fresh fruit or canned fruit and whipped cream. It’s then covered in the remaining whipped cream and topped with any fruit of your choosing.

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Every time I make these, I try out different decorations (it’s why the top picture doesn’t quite match the in progress ones – I forgot to take them when making it but the inside is exactly the same :D).

The creative freedom with these cakes makes them even easier to do at home, because there’s no wrong way to finish it.

Ingredients

10g Eggs (separated)
160g Vegetable oil
160ml Water
400g Caster sugar or granulated sugar
375g Self raising flour
1 tsp Baking powder
1 tsp Cream of tartar
2 tsp Vanilla extract

*Normally these cakes only have 2 tiers but I like to double it and make it super tall so the ingredients listed can be halved if you’re only making 2 tiers. Also, the timings can be halved.

Equipment

Electric whisk
Large mixing bowls (you’ll need 2 if you don’t have a standing electric whisk)
Spatula
Measuring jug

Method

Preheat your oven to 176c (fan)
Separate the eggs into two different bowls. I’d recommend putting the egg whites into a bowl which can withstand an electric whisk as you’ll be making a meringue mixture with this.
Place the egg yolks into another bowl and add 2/3 (134g) of the sugar. Whisk this mixture until it turns a pale yellow (approximately 1-2mins)
Sift the flour and baking powder into the egg yolk and sugar mixture. If you’re using an electric mixer, mix this on a low speed until it comes together into a thick paste.
Add the water, oil and vanilla extract and beat until it there are no lumps and it becomes a creamy paste. Set this aside.
For the egg whites, use the whisk attachment to whisk it until slightly foamy, then add cream of tartar
Increase the speed to high and then whisk until stiff peaks have just formed (approximately 3mins)
Decrease the speed and gradually add in the remaining sugar whilst the whisk is still on.
Increase the speed to high until it’s fully incorporated and stiff peaks have formed. You now have a meringue mixture which you can test by tipping the bowl upside down.
Add one scoop of the meringue to the egg yolk mixture and whisk using a hand held whisk. Once combined, add the remaining meringue into the yolk mixture (this may need to be done in batches). Gently fold the meringue using a spatula until it is fully combined. Be careful not to over mix it.
Line the bottom of 2 cake tins but don’t butter the sides as we need the cake batter to stick to the sides as it rises.
Place both tins into the oven on the middle shelf. Cook for 40-45mins* or until golden brown. *if you’ve halved the mixture, then it should take just under 25mins to bake.
Remove the tins from the oven and let them cool completely before decorating. The sides of the cake may sink a little but this is normal.
Once fully cooled, removed from the tin and begin decorating (see my Chinese cake decorations post for tips on this).