Chinese Sponge Cake Recipe

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Chinese Sponge Cake

Charlene Liang


Bleh, took me forever to get the Asian bakery taste to it. Don't worry if it seems a little dry; remember! brush with simple syrup. By the way, I think this is best with stabilized whipped cream and fresh fruit.

★★★★★ 1 vote
30 Min
25 Min


6 large
1 c
white sugar
1 tsp
vanilla extract
1 1/2 c
all purpose flour
1 dash(es)
cream of tartar


1preheat an oven to 350 degrees Fahrenheit. Line the bottom of a 9in. pan with parchment paper. (depending on the depth of your pan, you may need another)
2crack the eggs in a double boiler and stir with sugar until sugar has dissolved.
3add vanilla extract and beat until frothy, then add cream of tartar and beat more until pale and foamy, as well increased noticeably in volume.
4fold sifted flour in.
5pour batter into parchment lined pan(s) and bake until gold and toothpicks come out clean, approximately 20-25 minutes

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy