I love making this Chinese Bakery Sponge Cake because it turns out incredibly light, airy, and soft with a delicate sweetness that never feels overwhelming. Inspired by the classic cakes found in traditional Chinese bakeries, this chiffon cake has a fluffy texture that pairs beautifully with fresh fruit, whipped cream, or simply a dusting of powdered sugar for an elegant dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
7 eggs, separated into yolks and whites
1 teaspoon cream of tartar
1 1/2 cups sugar
1/2 cup water
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup vegetable oil
1 1/2 cups cake flour
Directions
I preheat the oven to 350°F (175°C) and position the oven rack low enough to fit a tall cake pan.
I beat the egg whites in a clean glass or metal bowl until frothy. Then I gradually add 1/2 cup of the sugar along with the cream of tartar and continue beating until stiff peaks form. Then I set the mixture aside.
In another bowl, I whisk together the egg yolks, water, the remaining sugar, vanilla extract, and vegetable oil until smooth.
I combine the cake flour and baking powder in a separate bowl before mixing them into the yolk mixture until fully incorporated.
I gently fold the whipped egg whites into the batter with a spatula, taking care not to deflate the mixture.
Next I pour the batter into an ungreased 10-inch angel food cake pan.
I bake the cake for 40 to 50 minutes, or until the top springs back lightly when touched.
Then I cool the cake upside down in the pan before removing it to help maintain its height and fluffy texture. I enjoy serving it plain or topped with whipped cream and fresh fruit.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Servings: 8 servings
Calories: Approximately 310 kcal per serving
Variations
I like adding a teaspoon of lemon or orange zest for a fresh citrus aroma.
Sometimes I replace the vanilla extract with almond extract for a subtle nutty flavor.
I enjoy topping the finished cake with seasonal berries and lightly sweetened whipped cream.
Occasionally I dust the cooled cake with powdered sugar for a simple bakery-style finish.
I like serving slices with mango, strawberries, or kiwi for a colorful presentation.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days. If I need to keep it longer, I refrigerate it for up to 5 days. Before serving, I let refrigerated slices come to room temperature for the softest texture.
I also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. I thaw them overnight in the refrigerator or at room temperature before serving.
Since chiffon cake is delicate, I usually avoid reheating it. If I prefer it slightly warm, I microwave a slice for only 5–10 seconds to prevent it from drying out.
FAQs
Why do I cool the cake upside down?
I cool the cake upside down because it helps prevent the delicate sponge from collapsing while it finishes setting.
Can I use all-purpose flour instead of cake flour?
I can, but cake flour produces a much softer and lighter crumb. If I only have all-purpose flour, I can substitute it with a homemade cake flour alternative by replacing some flour with cornstarch.
Why must I use an ungreased pan?
I leave the pan ungreased because the batter needs to cling to the sides as it rises, giving the cake its signature height.
How do I know when the cake is fully baked?
I gently press the top of the cake. If it springs back and a toothpick inserted into the center comes out clean, I know it is ready.
Can I make this cake ahead of time?
Yes. I often bake it a day in advance because the texture stays soft and moist, making it an excellent make-ahead dessert.
Conclusion
I enjoy baking this Chinese Bakery Sponge Cake whenever I want a light, elegant dessert that feels both comforting and impressive. Its airy texture, delicate sweetness, and versatile serving options make it a timeless favorite for family gatherings, afternoon tea, or everyday treats. Whether I serve it plain or dress it up with whipped cream and fresh fruit, I always end up with a beautifully soft cake that everyone enjoys.
📖 Recipe:
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Chinese Bakery Sponge Cake (Chiffon Cake)
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Chinese Bakery Sponge Cake is light, airy, and delicately sweet with a soft, fluffy crumb. Inspired by classic Chinese bakery chiffon cakes, it’s perfect served plain or topped with whipped cream and fresh fruit.
Ingredients
7 eggs, separated into yolks and whites
1 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/2 cup water
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup vegetable oil
1 1/2 cups cake flour
Instructions
- Preheat the oven to 350°F (175°C) and position the oven rack low enough to fit a tall cake pan.
- In a clean glass or metal bowl, beat the egg whites until frothy. Gradually add 1/2 cup of the sugar and the cream of tartar, then continue beating until stiff peaks form. Set aside.
- In another bowl, whisk together the egg yolks, water, remaining sugar, vanilla extract, and vegetable oil until smooth.
- In a separate bowl, combine the cake flour and baking powder. Stir into the yolk mixture until fully incorporated.
- Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
- Pour the batter into an ungreased 10-inch angel food cake pan.
- Bake for 40 to 50 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out clean.
- Cool the cake upside down in the pan before removing. Serve plain or with whipped cream and fresh fruit.
Notes
Add 1 teaspoon of lemon or orange zest for a fresh citrus flavor.
Substitute almond extract for vanilla for a subtle nutty aroma.
Dust with powdered sugar for a classic bakery-style finish.
Serve with whipped cream, berries, mango, kiwi, or strawberries.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months and thaw before serving.
Avoid reheating; if desired, microwave a slice for 5–10 seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Chinese
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 165 mg
