Chinese Sponge Cake Baked Not Steamed Recipes
My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese steamed sponge cakes. I'm in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me--I will be forever grateful! In the meantime, this cake is the closest thing to it.
Recipe From food.com
Provided by Mama_Cito95
Categories Dessert
Time 1h30m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 7
I grew up on this. I usually make 2 batches so it lasts. Great warm or cold. I don't have a formal steamer, so I just use my wok with a small support in the middle to hold up the cake pan.
Recipe From food.com
Provided by UW4Life
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
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