Chinese Sponge Cake

What is Chinese Sponge Cake

Chinese Sponge Cake is one of the common desserts in Cantonese teahouses. One of the features is that there are three layers of air holes. The top layer is straight and the lower layer is horizontal. It is a kind of cake.

Chinese Sponge Cake are golden brown and very fluffy and soft with a slight aroma when eaten fresh. If fermented enough, the cake will turn dark brown in color. There is also a simple Chinese Sponge Cake method that uses brown sugar and does not require fermentation.

Chinese Sponge Cake Recipe

Ingredients:

1. Dissolve 50 grams of brown sugar with 240 grams of hot water, stir to melt, and bring to room temperature.

2. Add 160 grams of all-purpose flour, 80 grams of tapioca flour and 3 grams of yeast powder, and stir until smooth without dry powder and lumps.

3. Seal and place in the oven to ferment for 30 minutes until the surface is bubbly. (A container with a large bottom ferments faster)

4. Add 3 grams of baking powder and 10 grams of corn oil and blend until smooth and defoamed.

5. Heat the steamer. Grease a deep 8-inch pizza pan, pour in the batter, and drop it from a height a few times to shake out the air bubbles. Bring the water to a boil, steam over medium heat for 25 minutes, and simmer for 3 minutes.

6. After cooling, unmold and cut into pieces.

Chinese Sponge Cake

Chinese Sponge Cake are golden brown and very fluffy and soft with a slight aroma when eaten fresh. If fermented enough, the cake will turn dark brown in color. There is also a simple Chinese Sponge Cake method that uses brown sugar and does not require fermentation.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Chinese

Servings 4

Calories 325 kcal

Ingredients

  

• 50 g Brown sugar
• 240 g Hot water
• 160 g All-purpose flour
• 80 g Cassava starch
• 3 g Yeast
• 3 g Baking powder
• 10 g Corn oil

Instructions

 

• Dissolve 50 grams of brown sugar with 240 grams of hot water, stir to melt, and bring to room temperature.
• Add 160 grams of all-purpose flour, 80 grams of tapioca flour and 3 grams of yeast powder, and stir until smooth without dry powder and lumps.
• Seal and place in the oven to ferment for 30 minutes until the surface is bubbly. (A container with a large bottom ferments faster)
• Add 3 grams of baking powder and 10 grams of corn oil and blend until smooth and defoamed.
• Heat the steamer. Grease a deep 8-inch pizza pan, pour in the batter, and drop it from a height a few times to shake out the air bubbles. Bring the water to a boil, steam over medium heat for 25 minutes, and simmer for 3 minutes.
• After cooling, unmold and cut into pieces.

Keyword Chinese Sponge Cake