Chinese Sponge Cake Recipe
A moist Chinese-style steamed sponge cake, traditionally enjoyed plain or with fresh fruit.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Line an 8x8 or 9x9 inch cake pan with parchment paper and prepare a wok or steamer.
-
In a medium bowl, whisk together flour, baking powder, and salt.
-
Separate egg yolks and whites. Beat egg whites until frothy, then add cream of tartar and beat briefly.
-
Gradually add 1/4 cup sugar to the egg whites and beat for one minute. Incorporate egg yolks and remaining 1/2 cup sugar, beating for two minutes, then stir in almond extract.
-
Gradually fold the flour mixture into the egg mixture until just combined.
-
Pour batter into the prepared pan. Bring water in the wok to a high boil, then reduce heat to medium. Steam the covered cake for 20-25 minutes, or until a toothpick comes out clean.
-
Cool the cake on a rack. Invert onto a plate, remove parchment, then invert again to serve right-side up. Cut into squares.