Chinese Sponge Cake

Ingredients

• 6 large eggs (Separated; use yolks and whites separately, at room temperature if possible)
• 80 g granulated sugar (Divided between the yolk mixture and whipped egg whites)
• 50 g neutral oil (Such as canola, grapeseed, or sunflower oil)
• 60 g whole milk (Room temperature)
• 1 tsp vanilla extract
• 90 g cake flour (Sifted; all-purpose flour may work but produces a slightly less tender crumb)
• 0.25 tsp fine salt

Steps

1. 1

   Position a rack in the lower-middle of the oven and heat the oven to 325°F (165°C). Line the bottom of a 9-inch (23-cm) springform pan with parchment. Do not grease the sides; the batter needs to cling to the pan as it rises.

2. 2

   Separate the eggs carefully, placing the yolks in a large bowl and the whites in a separate clean, dry mixing bowl. Make sure no yolk gets into the whites, or they may not whip properly.

3. 3

   Whisk the egg yolks with the milk, neutral oil, vanilla, and about one-third of the sugar until smooth and evenly combined.

4. 4

   Sift the cake flour and salt into the yolk mixture in two or three additions. Whisk each addition just until no dry streaks remain. Do not add all the flour at once or overmix the batter.

5. 5

   Using a clean electric mixer, beat the egg whites on medium speed until foamy. Gradually add the remaining sugar, then increase the speed to medium-high and beat until the whites form glossy medium-stiff peaks. The peaks should hold their shape but still have slightly rounded tips.

6. 6

   Fold about one-third of the whipped whites into the yolk batter to lighten it. Fold gently from the bottom of the bowl upward, rotating the bowl as you work, so the foam does not collapse.

7. 7

   Add half of the remaining whipped whites and fold until only a few white streaks remain. Add the final whites and fold just until the batter is uniform; stop as soon as it is combined to preserve the airy structure.

8. 8

   Pour the batter into the prepared springform pan. Gently run a skewer through the batter in a few circular motions to remove large air pockets, then smooth the surface without deflating it.

9. 9

   Bake for approximately 60 to 75 minutes, or until the cake is deeply golden, the top springs back lightly when pressed, and a skewer inserted in the center comes out clean. The cake will dome during baking.

10. 10

    Remove the pan from the oven and place it on a wire rack. Let the cake cool completely in the pan; the domed top will naturally deflate and develop the characteristic wrinkled surface as it cools.

11. 11

    Once cool, run a thin knife around the edge, release the springform, peel away the parchment, and cut the cake into wedges. Serve plain with coffee or tea.

Notes

The source indicates 35 minutes of active time plus cooling and approximately 1½ hours of cooking/baking time, but the ingredient list and full method are behind a membership prompt. The quantities and method above are a low-confidence reconstruction from the cake description and common Chinese sponge-cake formulas. The cake is best served the day it is made; wrap leftovers in plastic and refrigerate for up to 3 days, then bring to room temperature before serving.

Nutrition per serving

• dessert
• snack
• baked
• sponge cake
• East Asian
• vegetarian
• tea-time
• lightly sweetened