Egg Sponge Cake

Name: Egg Sponge Cake
Prep time: 20 min
Cook time: 55 min
Yield: 8 to 10 servings
Cuisine: Chinese Menu
Ingredients: Eggs — 6; Caster Sugar — 50g; Sunflower Oil — 80g; Superfine Flour — 160g; Cornflour — 20g; Baking Powder — ½ tsp; Vanilla Extract — ½ tsp; Water — 120ml; Caster Sugar — 90g; Lemon Juice — 1 tsp

Inspired by traditional Cantonese bakeries, this classic Asian egg sponge cake features an incredibly light, airy texture with a delicate crumb. Gently sweetened with sugar and scented with a hint of vanilla, every slice delivers a melt-in-your-mouth cloud-like structure that is delightfully moist and beautifully golden brown on top.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 55 minutes

Servings: 8 to 10

Notes:

Superfine cake flour yields an exceptionally soft and fine crumb, though plain flour or self-raising flour can be used instead.

If using self-raising flour, omit the baking powder from the recipe.

Sunflower oil can be replaced with any neutral-tasting vegetable oil.

Ensure the bowl used for whisking the egg whites is completely dry and free from oil or grease to achieve stiff peaks.

Prepare Egg Yolk Batter
Separate the egg yolks from the whites, placing whites into a completely dry bowl. In a large bowl with the egg yolks, whisk in 50g of caster sugar and the sunflower oil until combined. Sieve in the superfine flour, cornflour, and baking powder. Add the vanilla extract and water, whisking until a smooth, lump-free batter forms. Set aside.

Whip Meringue
Using an electric whisk on medium speed, beat the egg whites until frothy. Add the lemon juice and gradually add 90g of caster sugar in three separate additions, whisking continuously until the meringue forms glossy, stiff peaks.

Combine Batters
Scoop one-third of the whipped meringue into the egg yolk batter and whisk gently until incorporated. Pour this mixture back into the remaining egg whites, using a rubber spatula to fold gently from the bottom until uniform.

Bake and Cool
Pour the batter into an ungreased 20cm cake tin. Tap the tin on the worktop several times to break large air bubbles. Bake in a preheated oven at 140°C for 50 minutes, then increase the heat to 160°C for an additional 5 minutes until golden brown. Invert the tin on a wire rack and allow to cool for 20 minutes before unmoulding.