Chinese Sponge Cake
This Chinese Sponge Cake is extremely soft, fluffy, and springy. This was one of my favorite Chinese bakery items as a kid so I'm glad to finally have a recipe for it on my website.
Ingredients
- 1 cup + 1 tablespoon all-purpose flour (about 142g)
- ½ teaspoon baking powder
- 5 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons oil
Instructions
- Preheat your oven to 325°F and line the bottom of an 8-inch wide, 2-inch deep cake pan with parchment paper.
- In a medium bowl, whisk together the flour and baking powder.
- Add the eggs to a stand mixer bowl with the whisk attachment. Whip for 2 minutes until light and fluffy. Add the sugar and continue whipping for 2-3 minutes until it has tripled in volume. Stir in the vanilla extract and oil.
- Gently fold in the dry ingredients in three separate additions. Make sure to scrape the bottom of the bowl as you do this to get all the flour incorporated.
- Pour the mixture into the cake pan. Tap the cake pan on the counter 10 times to deflate large air bubbles.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the cake to a wire rack and let the cake rest in the pan for 5 minutes. Invert the pan onto a wire rack and let it cool completely for 20 minutes. After 20 minutes, run a knife along the edge of the pan to release the cake. Enjoy!