Chinese Sponge Cake

A less sweet, bouncier, leaner crumb sponge cake similar to those sold in Chinese bakeries, often called Hong Kong cupcakes. It's best the day of, but leftovers will keep wrapped in plastic in the refrigerator for up to three days; bring to room temperature before serving.

By 177milkstreet

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 120 grams cake flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 0.25 teaspoon table salt
• 6 separated large eggs
• 0.25 teaspoon cream of tartar
• 72 grams sugar
• 8 total large egg yolks
• 0.33 cup neutral oil
• 1 tablespoon vanilla extract
• 71 grams sugar

Instructions

1. Heat the oven to 350°F with a rack in the middle position. Cut a 12- to 14-inch round of kitchen parchment. Mist a 9-inch springform pan with cooking spray and line the pan with the parchment, pushing the paper into the edge and against the sides, allowing it to form folds and pleats; mist the parchment.
2. In a small bowl, whisk the flour, cornstarch, baking powder and salt, making sure there are no lumps.
3. In a stand mixer, combine the egg whites and cream of tartar. Using the whisk attachment, mix on medium until frothy, about 2 minutes. With the mixer running, stream in 72 grams (⅓ cup) of the sugar. Increase to medium-high and whip until the whites hold stiff, glossy peaks, 3 to 5 minutes.
4. Meanwhile, in a large bowl, combine the egg yolks, oil, vanilla and remaining 71 grams (⅓ cup) sugar; whisk until the sugar dissolves and the mixture is pale and slightly thickened.
5. Scoop one-third of the whipped whites onto the egg yolk mixture and fold with a silicone spatula until lightened; it’s fine if a few white streaks remain. Add half of the flour mixture and fold until just combined.
6. Repeat with remaining egg whites and flour ending with the egg whites; gently folding until no streaks remain. The batter will be light, airy and pourable.
7. Pour the batter into the prepared pan. Gently rap against the counter to release any large air bubbles.
8. Bake until puffed and golden brown, about 45 minutes. Remove from the oven and immediately loosen and remove the sides of the pan; peel away a little of the parchment from the sides, then grip the parchment and transfer the cake from the springform base to a wire rack. The cake will already have begun to deflate.
9. Carefully peel the parchment away from the sides, but leave the bottom parchment in place; cool completely. Invert the cake with parchment onto a platter, peel off and discard the parchment, then re-invert onto the platter.