Traditional homemade egg sponge cake

Traditional Homemade Egg Sponge Cake
Summary Not available
Total time : 1 hr
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Traditional Homemade Egg Sponge Cake

Summary Not available
Total Time1 hr
Course: Dessert
Cuisine: Chinese
Person: 4
Calories: 520kcal


  • 9 eggs
  • 100 g flour sifted
  • 100 g castor sugar
  • 90 ml milk
  • 80 ml oil
  • salt
  • tartar


  • Combine the egg yolks, milk and oil in a mixing bowl and beat with a manual balloon whisk till they turn light yellow in colour
  • Add the sifted top flour and salt and mix well with the balloon whisk till the flour is no longer visible
  • Set aside
  • Add the egg whites and cream of tartar (if using) to a mixer with the sugar added progressively and beat till glossy and stiff peaks forms
  • Add the egg whites batter to the egg yolks batter in 3 or 4 additions and mix well each time using the balloon whisk till the egg whites are no longer visible
  • The final batter should be smooth flowing and glossy
  • Pour the batter to a lined 9-inch square baking pan
  • Knock the pan lightly over the table top to smoothen out the surface
  • Bake in a pre-heated oven at 160 degrees C for 45 minutes in the middle rack
  • Once baked, remove from oven and place it on a cooling rack
  • You can almost immediately invert the cake, remove the parchment paper lining and serve


No extra notes


Calories: 520kcal | Carbohydrates: 46g | Protein: 16g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 371mg | Sodium: 151mg | Potassium: 194mg | Fiber: 1g | Sugar: 27g | Vitamin A: 571IU | Calcium: 85mg | Iron: 3mg

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