Chiffon Cake (Chinese Bakery-Style)

This baked Chinese sponge cake recipe is the same soft and fluffy texture you find in modern Chinese bakeries. Also known as a Chiffon cake in Western bakeries, this sponge cake is perfect with fresh fruit and whipped cream.

7 eggs yolks and whites, separated
1 tsp. cream of tartar
1½ cups sugar (300 g)
½ cup water (120 mL)
1 tsp. pure vanilla extract
1 tsp. baking powder (4 g)
½ cup vegetable oil (120 mL)
1½ cup cake flour (180 g)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and lower baking rack to fit the height of your baking tin.

In a metal or glass bowl, beat egg whites until frothy. With the mixer still running, gradually pour in ½ cup sugar and cream of tartar until stiff peaks form. Set aside.

In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil. Set aside.

Whisk flour and baking powder in another bowl.

Mix flour and yolk mixture until homogenous. Then gently fold in the beaten egg whites using a rubber spatula.

Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).

For best height, cool the cake in the tin turned upside down, but be careful of the cake falling out of the tin. Cake can be served and stored at room temperature.

Makes 8 servings.

Cook's Notes: This recipe can also be made in 8″ round cake pans to recreate your favourite Asian bakery layer cakes. I haven’t tested out the bake time yet, but I recommend checking for doneness at around 25 minutes.