Chinese Paper Wrapped Sponge Cake and Steamed Sponge Cake
What’s with the name “Spongefon”? Well, the method and ingredients for making this cake labels it as a chiffon cake, but the texture and the fact that it does not have to be inverted immediately after baking it is similar to sponge cake. This basic “spongefon” cake can be employed to create many different versions of “cakes”; from steamed to jelly rolls.
Ingredients:
-6 eggs (approx. 180g whites, 120g yolks)
-pinch of cream of tartar
-150g sugar
-75g oil
-100g water
-230g cake flour
-1 tsp baking powder
What to Do:
Separate the eggs. Beat egg whites with cream of tartar until foamy, add 100g sugar and beat until stiff but not dry. In a separate bowl beat together egg yolks and 50g sugar until light and lemon colored, add oil and water. Fold flour into egg yolk mixture, fold egg whites into yolks, and lastly fold in baking powder. Bake at 350’F or steam.
Different Variations:
Pandan Flavor:
Replace water with pandan juice
Pandan and Coconut Flavor:
Replace water with pandan juice and oil with coconut milk.
Coconut Flavor:
Replace both water and oil with coconut milk.
Lemon Sponge:
Add 1 ½ tsp lemon extract.
Orange Sponge:
Replace water with orange juice and add 1 tsp orange extract (optional)
Coffee Flavor:
Replace water with coffee or add 3 tbs instant coffee into egg yolks, add a pinch of baking soda.
Mocha Flavor:
Replace water with coffee and add 1 1/2 tbs cocoa powder, pinch of baking soda.
Chocolate:
Add 2 tbs cocoa powder and a pinch of baking soda.
For Jelly Rolls:
Reduce flour to 200g and add 20g corn starch. Bake in a jelly roll pan at 350’F until slightly golden. Roll the cake immediately as it comes out of the oven, cool completely, unroll, add cream/jelly and roll again.
Marbled Cake:
Divide batter into 2 portions, mix each with desired color/flavor. Randomly add batters 3 tbs at a time into a cake pan, then swirl a knife or chopstick around to create a marbled affect.
Marbled Jelly Roll:
Make batter as for making marbled cake, bake in a jelly roll pan prepare as you would a jelly roll.
Bake in paper cups.
Steamed Sponge Cake:
Steam on high heat, lift lid to release excess steam every 8-10 mins.
12:34 PM |
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Comments (16)
this is really good fore beginner like me. thanks!
Rokh,
Happy to share, hope you like the cake as much as I do.
Thanks for all the recipes! I can't wait to try them!
One question about this recipe: how many minutes should it be steamed or baked?
thanks!
Caroline :D
TT, would like to ask you a few questions. How much batter should we fill the rice bowl? How long should we steam & is it at high heat?
fill bowls 3/4 full, steam on high until a knife or a bamboo skewer comes out clean.
one question is this the same recipe as a vanilla sponge cake using tapocia flour
I have no idea what "vanilla sponge cake using tapocia flour" is so...can't answer your question. Can you elaborate a little?
Hi, can you post a recipe of how to make frosting to decorate birthday cake? thanks!
There are many recipes for frosting (many types of frostings). Your request is too vague. Anyways, this blog is a journal for what I cook. If you have recipe requests, please post them in the forums I frequent.
Hi,
I love your blog - so creative and fun. I have a few questions about the paper-wrapped spongecake:
-What's the diff. btw STEAMING and BAKING them?
-Is this a recipe for those yummy paper-wrapped spongecakes that we find at most chinese bakeries?
Thank you so much for any help.
what is cake flour?
Could someone tell me what is cake flour?
Thanks
Hi,
Can you please tell me which pan size this recipe will fit into?
I'm trying to bake a 12", a 9", and a 7". I just need to gauge how much this will yield so I can calculate accordingly.
Thank you.
the recipe is for a 8x3" cake.
Hello TT,
I really love your blog.
Would you also post...how to make egg tart (banh trung dim sum) Thanks
What kind of cream is used to make the jelly roll?