Cake Recipes
Classic Sponge Cake
This light and fluffy sponge cake is made with just a few pantry staples. Whipped whole eggs create a delicate, airy texture, while a small amount of milk and oil keeps the crumb soft and moist. Perfect as an everyday cake or as a base for layered desserts.
- Total
- 45 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Cake Recipes
- Method
- Baking
- Total Time
- 45 minutes
- Difficulty
- Moderate
- Main Ingredient
- All-Purpose Flour
About This Recipe
This light and fluffy sponge cake is made with just a few pantry staples. Whipped whole eggs create a delicate, airy texture, while a small amount of milk and oil keeps the crumb soft and moist. Perfect as an everyday cake or as a base for layered desserts.
Why You'll Love This Recipe
- Written with clear home-cooking steps so the process is easier to follow from start to finish.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Includes clear preparation cues that help with texture and consistency.
- Uses eggs in an approachable way with simple, easy-to-follow cooking steps.
- Gives the dish a clear sweet flavor profile without making the method feel complicated.
Ingredients
- 65 g All-Purpose Flour
- 2 Eggs
- 50 g Granulated Sugar
- 20 g Milk
- 20 g Corn Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
All-Purpose Flour
This ingredient helps define the flavor, texture, or structure of the dish.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Granulated Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Milk
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Preheat the oven to 160°C (320°F). Prepare a clean, dry mixing bowl free of oil or water and crack in the eggs.
Step 2
Add the sugar and beat with an electric mixer on high speed until the mixture becomes pale, thick, and leaves visible ribbons when lifted, about 8–10 minutes.
Step 3
Sift the flour directly into the whipped egg mixture.
Step 4
Gently fold the flour into the batter using a spatula until no dry flour remains. Avoid overmixing to preserve volume.
Step 5
Mix the milk and corn oil until emulsified. Stir a small portion of batter into the liquid mixture until smooth.
Step 6
Pour the milk-oil mixture back into the main batter and fold gently until evenly combined.
Step 7
Transfer the finished batter into a 6-inch cake pan and lightly tap the pan to release large air bubbles.
Step 8
Bake at 160°C (320°F) for approximately 40 minutes, or until the cake is golden and springs back when lightly touched.
Step 9
Remove from the oven and cool on a wire rack until warm.
Step 10
Run a thin knife around the edge of the pan to loosen the cake.
Step 11
Carefully unmold the cake and allow it to cool completely.
Step 12
Slice and serve. The crumb should be soft, fine, and evenly textured.
Cooking Tips
- Make sure the mixing bowl is completely clean and grease-free for maximum volume when whipping eggs.
- Fold gently after adding flour to avoid deflating the batter.
- Mixing a small amount of batter into the milk and oil first helps prevent the liquid from sinking and losing volume.
- Start preheating the oven while whipping the eggs so it reaches the correct temperature in time.
- This recipe uses less sugar than traditional sponge cakes, resulting in a lighter, less sweet flavor.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
This light and fluffy sponge cake is made with just a few pantry staples. Whipped whole eggs create a delicate, airy texture, while a small amount of milk and oil keeps the crumb soft and moist. Perfect as an everyday cake or as a base for layered desserts.
Ingredients
- 65 g All-Purpose Flour
- 2 Eggs
- 50 g Granulated Sugar
- 20 g Milk
- 20 g Corn Oil
Method
- Preheat the oven to 160°C (320°F). Prepare a clean, dry mixing bowl free of oil or water and crack in the eggs.
- Add the sugar and beat with an electric mixer on high speed until the mixture becomes pale, thick, and leaves visible ribbons when lifted, about 8–10 minutes.
- Sift the flour directly into the whipped egg mixture.
- Gently fold the flour into the batter using a spatula until no dry flour remains. Avoid overmixing to preserve volume.
- Mix the milk and corn oil until emulsified. Stir a small portion of batter into the liquid mixture until smooth.
- Pour the milk-oil mixture back into the main batter and fold gently until evenly combined.
- Transfer the finished batter into a 6-inch cake pan and lightly tap the pan to release large air bubbles.
- Bake at 160°C (320°F) for approximately 40 minutes, or until the cake is golden and springs back when lightly touched.
- Remove from the oven and cool on a wire rack until warm.
- Run a thin knife around the edge of the pan to loosen the cake.
- Carefully unmold the cake and allow it to cool completely.
- Slice and serve. The crumb should be soft, fine, and evenly textured.
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