Soft and Fluffy Chinese Sponge Cake

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Soft and Fluffy Chinese Sponge Cake  

Ingredients:
  • 7 eggs  yolks and white separated
  • 1 teaspoon cream of tartar
  • 1 1/2 cup sugar 
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 cup vegetable oil
  • 1 1/2 cup cake flour or all purpose flour
Instruction:
  1. Preheat oven to 350 degrees F
  2. In a metal or glass bowl, beat egg white until frothy. With the mixter still running, gradually pour in 1/2 cup sugar and cream of tarter until stiff peaks form.
  3. In separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil.
  4. Whisk flour and baking powder in another bowl.
  5. mix flour and yolk mixture.
  6. Gently fold and yolk into  the egg whites.
  7. Pour in to ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
  8. For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.
Mirror Glaze Chinese cake 

 Coming soon.....
 

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