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Sponge Cakes

Updated: 5 days ago

Don't let the simple look of this sponge cake fool you. Beaten egg whites make these sponge cakes rise SO light and airy. Perfect with a cup of tea or coffee in the morning. Great grab-and-go breakfast item. Like eating a lightly sweet, eggy cloud.

I loved it when my grandmother brought these "dan go" (egg cake) back from the Chinese bakery. They bake up really tall in the tulip paper liners. It's the same cake base I use for the cream cake and roll cakes. As versatile as it is delicious. Make up a batch and keep them in an airtight container. You can eat them room temp but we like them best warm. Simply reheat in the microwave or in toaster oven.

I have to say that this is the version we crave most. No bells and whistles, just plain, straight up egg sponge cake with some hot tea or coffee. It is guaranteed to put a smile on your face and start your morning right.

Sponge Cake

Ingredients (15 tall sponge cakes)

2 cups sifted cake flour

1 cup white sugar (divided)

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

2 teaspoons vanilla extract

7 egg whites

1/2 teaspoon cream of tartar


Preheat oven to 350 degrees F (165 degrees C). Line cupcake pan with tulip paper liners.

Measure flour, 1/2 cup of sugar, baking powder, and salt into sifter. Sift into large mixing bowl. Make a well; add oil, egg yolks, water, vanilla, to the well. Beat with a whisk until smooth and light. Set aside.

In a large mixing bowl, beat egg whites, remaining 1/2 cup of sugar and cream of tartar until shiny and stiff. Peaks should not flop over but not look dry either. Pour the egg yolk mixture gradually over egg whites, folding in with rubber spatula. Fold gently until evenly mixed and no white lumps. Pour batter into paper liners. Fill the tulip liners 2/3 full (which will look like they are above the actual cupcake tin).

Bake for 25 minutes. Remove from oven to cool. Enjoy with a mug of your favorite tea or coffee.

For a variation: instead of using water, try adding the equivalent amount of your favorite tea or coffee instead for a sponge cake with infused flavor.

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