Chinese Sponge Cake

chinese sponge cake hmong food

This recipe is very easy to make! I love eating these any time of the year! They are soft, moist, and delicious! Reminds me of my childhood.


  • 3 egg yolks
  • 3 egg whites
  • 1 whole egg
  • 1/3 cup canola oil
  • 1/2 cup sifted cake flour
  • 1/4 cup fine sugar (see instructions below to make your own)
  • 1/2 tsp vanilla extract (optional)


  1. Beat the 3 egg yolks plus 1 whole egg. 
  2. Add the oil and beat.
  3. Add the cake flour and mix. Add the vanilla extract.
  4. In a mixer, beat the egg whites until frothy. Then add sugar.
  5. Continue to whisk until the egg whites form stiff peaks.
  6. Fold the egg whites into the batter until combined.
  7. Pour into paper lined cup cake pan.
  8. Bake in the oven at 350 degrees for 18 to 20 minutes (or until top is golden brown).
  9. Cool on a rack and serve!

Making your own fine sugar

  • Put sugar in a food processor and process it until it is powdery soft. 
  • You don't want to end up with powdered sugar, but you want the consistency to be soft and fine.


Omg, you are amazing! This was exactly what I needed and I'm so glad to stumble upon your page. The recipe plus video is a great learning tool. I am a recent daughter turned nyab and although I've helped many people make certain foods, I've never made them by myself so I was estactic to find your site. Thank you and please keep the food recipes coming!

Hi Marjey, thanks for commenting! I hope that you are able to try out the rest of the other recipes. I have more coming soon!

Annie, how do we enter? I could not locate the giveaway link. Please let me know.


Hi Annie,I am thrilled to come across your website.  I will attempt to make the Chinese spponge cake soon, and my first question is the cake flour.  Can I use all purpose flour?  Or does it have to have the word "cake" in the flour.  I do not own a swifter, is there another trick to "swifty" the flour without acutal going out to buy one?  Thank you!  Looking forward to all your recipes and videos!!

For this recipe, cake flour is a must. If you use All Purpose Flour, it will not be airy and light. It might end up a little more heavy and dense. If you don't own a sifter, just lightly pour the cake flour in.

hi, annie!can i use this recipes to make a fruit layer cake ? is there another recipes to make fruit layer cake other than this recipes? thanks!

Yes, you might have to make a few batches but it should work.

hey, i made this recipe and they were so good! im just wondering if i were to bake as a cake rather than cupcakes, willl it still be the same cooking times?

Yes should be. Just keep an eye on it and use a toothpick to test to see if it comes out clean, then it is cooked.

What is the egg yolk and egg white vs 1 whole egg? Sorry I'm a little confuse. Btw, thanks for such a great site!

It means you have to add the egg yolks which are the orange part in an egg and then mix it with the whole egg ( the one with yolk and egg white ) and the egg whites are the white faded parts of an egg. So it's actually 4 eggs, 3 separated and one is mixed with the egg yolks.
Hope that helps! ^^

Can i replace the oil with water ?

The last time I did Chinese sponge cupcakes turned out a mess! But you showed me the way so thank you!

i made it and taste good but mine shrink and i dont know why? why do you think mine shrink?  can i add a little more sugar next time i make this? my granddaughter love it very much but i want to add more cake on do i do that? can i add a little more cake flour? please help..thanks a lot for the recipe...

I never knew there was a difference between powdered sugar and fine sugar. I always thought both were the same and I always used powdered sugar instead of fine one. Sorry I know this now. 

Our family has enjoyed Chinese sponge cake from the Chinese bakery on many occasions - even a wedding!  with whipped cream and beautifully decorated with fruit.   Could I multiply this recipe by 4 and use it to make a large flat sponge cake for a crowd?   How many cupcakes does this recipe make?Thanks for the ideas!Val

If I made this recipe x 4 would it work ok to cook it as a large flat cake for a birthday part (with fruit and whipped cream) like you buy in the Chinese bakery?

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