Chinese Sponge Cake (Baked, Not Steamed)
90 mins (prep 30, cooking 60)
9 ingredients
1 servings
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.

Categories:  comfort-food , taste~mood , cantonese , equipment , <-4-hours , low-sodium , low-in... , chinese , time-to-make , asian , small-appliance , cakes , oven , mixer , stove-top , dessert ,
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Serving Size (1188.4 g)
Servings 1
Amount per Serving
Calories 4147.1 Calories from Fat 1101.33
% Daily Value *
Total Fat 122.37g 188.26%
Saturated Fat 14.3g 71.51%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 23.93mg 1.0%
Total Carbohydrate 725.85g 241.95%
Dietary Fiber 8.05 g 32.2%
Sugars 356.06 g %
Protein 38.8g 77.61%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 77.42mg% Iron 34.9mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4