This Taiwanese Old Fashioned Sponge Cake is incredibly soft and light, perfect for satisfying your sweet cravings without feeling heavy. You’ll love how simple it is to achieve this famously fluffy cake, making it a delightful treat for any occasion.
Key Ingredients & Substitutions:
- Eggs: Use large eggs for best results.
- Cake Flour: Essential for a tender crumb; all-purpose flour can work in a pinch, but the texture will be slightly denser.
- Milk: Any dairy or non-dairy milk will work.
- Vegetable Oil: A neutral oil like canola or sunflower is ideal.
Ingredients:
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3/4 cup cake flour, sifted
- 1/4 teaspoon cream of tartar (optional, but helps stabilize egg whites)
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8 slices
- Calories per serving: Approximately 200-220 calories
- Tools Needed: 8-inch round cake pan, parchment paper, electric mixer, two large mixing bowls, whisk, rubber spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides. This ensures your fluffy cake releases easily.
2. Make the Egg Yolk Batter
In a large bowl, whisk together the egg yolks, 1/4 cup of the granulated sugar, milk, vegetable oil, and vanilla extract until smooth. Gradually sift in the cake flour, mixing until just combined and no lumps remain. Don’t overmix.
3. Whip the Egg Whites
In a separate clean, large bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar (if using) and salt. Gradually add the remaining 1/4 cup of granulated sugar, continuing to beat until stiff, glossy peaks form. Your meringue should be firm but not dry.
4. Fold the Batter Together
Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. You want to maintain that airy texture for your fluffy cake.
5. Bake Your Sponge Cake
Pour the batter into your prepared cake pan. Gently tap the pan on the counter a few times to release any large air bubbles. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
6. Cool and Serve
Once baked, immediately invert the cake pan onto a wire rack and let it cool completely. This prevents the cake from collapsing and helps it maintain its tender structure. Slice and enjoy your delicious Taiwanese Old Fashioned Sponge Cake!
Variation Ideas:
- Citrus Zest: Add the zest of one lemon or orange to the egg yolk batter for a bright flavor.
- Matcha Green Tea: Sift 1-2 tablespoons of matcha powder with the cake flour for a delicate green tea flavor.
- Cocoa Powder: For a chocolate version, replace 2 tablespoons of cake flour with unsweetened cocoa powder.
- Vanilla Bean Paste: Use vanilla bean paste instead of extract for a more intense vanilla flavor.
Storage Instructions:
Store leftover Taiwanese Old Fashioned Sponge Cake in an airtight container at room temperature for up to 2-3 days. If you need to store it longer, you can refrigerate it for up to 5 days, but the texture might become slightly drier. This fluffy cake is best enjoyed fresh.
Frequently Asked Questions (FAQ):
Q: Why did my cake collapse after baking?
A: This often happens if the cake is underbaked or cooled too quickly. Ensure your cake is fully cooked and invert it immediately after removing it from the oven to cool properly.
Q: Can I use all-purpose flour instead of cake flour?
A: You can, but cake flour has a lower protein content, which is key for achieving the signature soft and fluffy texture of this sponge cake.
Q: Why do I need to separate the eggs?
A: Separating the eggs allows you to whip the whites into a stable meringue, which provides the primary leavening and airy texture for this fluffy cake.
Q: My egg whites aren’t getting stiff peaks. What went wrong?
A: Ensure your bowl and beaters are completely grease-free. Even a tiny bit of fat can prevent egg whites from whipping properly.
Q: Can I make this cake ahead of time?
A: This fluffy cake is best enjoyed the day it’s made, but it can be stored for a few days. The texture might change slightly with storage.
Q: Is this cake very sweet?
A: Taiwanese Old Fashioned Sponge Cake is known for being subtly sweet, allowing the natural flavor of the eggs and vanilla to shine through.