Chinese Sponge Cake

Chinese Sponge Cake Recipe

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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

How to Make Chinese Sponge Cake


  • 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

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About Chinese Sponge Cake

Course/Dish: Cakes
Other Tag: Quick & Easy