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Chinese Sponge Cake, Fluffy Chiffon Cake 1 Square
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5 from 1 vote

Chinese Sponge Cake, Chiffon Cake

This recipe creates the best Chinese sponge cake that is soft, fluffy, and moist! It is easier to make than other chiffon cake recipes and is guaranteed to be a hit for any occasion.
Prep Time55 minutes
Cook Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: Chinese, Taiwanese
Keyword: asian fruit cake, chiffon cake recipe, chinese bakery cake, chinese cake recipe, chinese sponge cake
Servings: 12 servings
Calories: 67kcal

Ingredients

Meringue

  • 10 large egg whites
  • 1/2 tsp cream of tartar
  • 1/2 tsp baking powder
  • 1/2 cup sugar 100g

Egg yolk mixture

  • 10 large egg yolks
  • 1 cup oil 200g
  • 1 cup cake flour 112g
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup sugar 100g

Instructions

  • Separate the egg yolks and egg whites
  • Add the meringue ingredients to a very large mixing bowl. Mix on high speed for 7-8 minutes until the egg whites are fluffy and hold stiff peaks. More details about checking for stiff peaks are in the post above.
  • In a second bowl, add all of the egg yolk mixture ingredients. Mix on medium speed for 3-4 minutes until the mixture has lightened in color, is thick, and creates ribbons.
  • Fold 1/4 of the meringue into egg yolk mixture. You do not need to mix very gently.
  • Then, gently fold in another 1/4 of the meringue to the egg yolk mixture.
  • Then, gently fold in the remaining egg white mixture. Mix gently just until there are no more pockets of unmixed meringue.
  • Pour the cake batter into a 10" chiffon cake pan that is not greased. Do not use a non-stick pan. Drop it twice onto the counter to pop any large air bubbles.
  • Bake at 350F for 30 minutes, then 300F for 30 minutes.
  • Remove the cake from the oven and drop it twice onto the counter before turning it upside down to cool.
  • After about 3 hours, the cake should have cooled to room temperature. Use a plastic knife or offset spatula to gently remove the cake from the sides and bottom of the pan.
  • Optionally serve with whipped cream and fruit.