You may have seen these light-as-air Chinese swiss rolls in a Chinese bakery near you. A middle-aged woman stuffing her face with cake in an empty kitchen? Not a pretty sight.
Finally, I am getting everything right on how to make the Japanese sponge cake after many attempts. The cake is bouncy like a sponge, with the soft and delicate texture resemble cotton when you tear it apart. I also add the cake batter to the dough of the chocolate Japanese milk bread.
I noticed you inserted baking sheet around the cake tin and bottom too. If you invert the cake after baking, won't the cake fall out easily? Then what's is the point of inverting the cake?
Going to the Chinese grocery store with my mom used to be a weekly excursion. After she had gotten all of her produce, meats, noodles, sauces and such, we would usually make a stop at the bakery right before heading to checkout. We would marvel at the enormous variety of beautiful baked goods but ultimately, every time we would end up with the same few pastries.
Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups! Remember the mini egg cake recipe I posted a couple of months ago?
This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. These cakes have a traditional look, just like the ones sold in the Asian-style bakery shops. These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs.
Most of the time, I like to serve this airy Sponge Cake with a dusting of powdered sugar, a dollop of whipped cream and some fresh berries. Enjoy the recipe! Jump to Video Jump to Recipe Card.
This is my all time favorite cake in the world. I grew up eating this type of cake. We found a local Taiwanese baker who is going to make me a 3-tiered cake such as this one. Homemade cake is always pretty stellar .
The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert. Separate the egg yolks and the egg whites.
This Asian bakery style birthday cake has soft and fluffy layers of cake wrapped in light whipped cream frosting which is then studded with plenty of fresh fruit. This is the cake you see quite often in Asian bakeries, glistening in all of its glory behind the case, alluring you to take it home. You know what waits for you is the most light-as-air cake that melts in your mouth. The key to unlocking a chiffon cake that is as light as a feather is to gently fold in properly beaten egg whites that have reached stiff peaks meaning that when the beater is pulled up, the points of the egg whites stand tall and firm, not bending over.