Chinese Sponge Cake Recipe



Chinese Sponge Cake


4 eggs

½ cup sugar

½ cup milk

2 cups self-rising flour

½ tsp baking soda

Pinch of salt

2 tbsps lard or shortening

3 tbsps oil


Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and pale in color. Stir in the milk. Sift the flour, soda and salt together and fold into the egg mixture.

Melt the lard and allow to cool, then mix with the oil. Gently stir into the egg mixture. Pour into a greased 8 inch round cake tin and steam for 20 minutes. Remove the cake from the tin while still hot. Cut into 6 to 8 wedges and serve hot or cold.

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