Sponge Cake焗鬆糕
September 13, 2017 | Chinese | bake, cake, sponge
Serves: 5 | Prep Time: 20min | Cook Time: 45min

If you’re looking for a sweet confectionery cake, this is not the one for you.

A fluffy mouthful of flour, sugar and egg mixture. While usually a dessert item, this is often also had with dim sum.


Small Bowl1

  • 10 egg whites
  • ¼ tsp cream of tartar
  • ½ cup sugar

Large Bowl

  • 4 egg yolks
  • 1½ cup cake flour
  • 1 teaspoon baking powder
  • ½ cup sugar
  • ½ cup orange juice or milk
  • ½ cup oil


  1. Gradually adding sugar, vigorously mix the small bowl contents until stiff peaks are attained. Usually about 15 minutes when using an electric mixer on high speed. Usually forever if mixing by hand.
  2. In a blender, mix the content of the large bowl until no lumps remain.
  3. Combine the two bowls and gently mix them together with a spatula until evenly distributed.
  4. Pour into a cake pan2,3 and place in a preheated oven of 325°F and bake for 45 minutes.
    Do not open the over door while baking!
  5. When the cake is done, take it out of the oven and flip the cake pan over immediately so that it cools in the pan upside down.
  6. Once the cake as fully cooled, flip it right side up and extract the cake by running a skinny spatula or plastic knife around the sides.

  1. Ensure there are no egg yolks in the small bowl; otherwise, the cake will not rise.

  2. Use an appropriate sized cake pan since the cake will rise to almost double the size of the original batter.

  3. A 3-pronged (angel food) cake pan helps to support the cake while cooling upside down.