What is the recipe for chinese sponge cake?

I am looking for the recipe on how to make the chinese sponge cake like the one you can buy in Chinatown NYC that is either cut into a triangle wedge or rolled up and sliced. It also has a light cream spread in the middle of it. The sponge cake is light and fluffy than European sponge cakes. Please help. Thank you.What is the recipe for chinese sponge cake?
It is a little hard to find a recipe for those scrumptious sponge cakes layered with cream and bursting with fruit, which you typically find in Chinese bakeries. So I made up my own recipe. Over the 15 or so times that I've used this recipe, it has always yielded very professional results and earned rave reviews. It's a special occasion cake, for events such as mother's day, or my dog's birthday (he can have some because it doesn't have chocolate).



If you haven't had experience folding egg whites, then look up the technique in a step-by-step cookbook before trying this recipe.



Try garnishing the top of the cake with sliced fresh fruit arranged in floral patterns. Sliced almonds on the side of the cake add an elegant touch.



Sorry, this isn't for beginners. :-)



CAKE

1 录 cups all-purpose flour

录 cup granulated sugar

dash salt

6 egg whites, at room temperature

1 tsp cream of tarter

陆 cup granulated sugar

6 egg yolks, at room temperature

2/3 cup granulated sugar

陆 cup orange juice

1 tbsp finely grated orange rind





ICING

approx. 2陆 cups whipping cream, chilled

4 tbsp sifted powdered sugar



FRUIT AND GARNISHES

One or more of the following:

1 to 2 cans fruit cocktail, drained

Sliced strawberries

Sliced peaches

Fresh raspberries

Fresh blueberries

Sliced kiwifruit

Sliced almonds or other nuts (optional), toasted



Sift together the flour, the 录 cup sugar and salt. Set aside.



In large bowl, beat egg whites and cream of tartar on high speed till soft peaks form. Gradually add the 陆 cup sugar, about 2 tbsp at a time, beating on high speed until stiff. Set aside.



In medium to large bowl, beat egg yolks and the 2/3 cup sugar on high speed until pale and thick, about 5 minutes. Add orange juice and orange rind. Gradually add about one-fourth of the flour mixture, beating on low speed just till moistened. Repeat beating in the remaining flour mixture, a fourth at a time.



To lighten the egg yolk mixture, fold in about 1 cup of the egg white mixture. Then fold the yolk mixture into the remaining egg white mixture. Lightly fold until just combined. Pour batter into an ungreased 10-inch round springform pan. A 9-inch round pan will also work, but it will make a very high cake, and you will have to lengthen the baking time slightly.



Bake at 325掳 F for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Immediately invert cake and pan (optional). Cool completely on a wire rack. Using a narrow spatula, loosen sides of cake and remove cake from pan. Set aside.



Place the whipping cream and powdered sugar in a large bowl. Beat on high speed just until stiff.



To assemble the cake, carefully slice the cake into three even layers using a long serated knife.



Place first layer on large serving plate. Spread with some of the whipped cream. Sprinkle with your choice of fruit. Top with a little more cream. Place second layer on top and repeat as for first layer.



Place third layer on top. Cover sides and top of cake with whipped cream. Lightly press the sliced nuts, if using, onto the sides. Then pipe whipped cream on top of the cake in swirls or ruffled borders and decorate with the remaining fruit. Be creative and colourful!



After decorating, refrigerate for up to 48 hours before serving. Makes 12 to 16 servings.What is the recipe for chinese sponge cake?
yay. i'm gonna try it. you wouldn't know how to make chinese rolled sponge cake would ya? ;)

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What is the recipe for chinese sponge cake?
i think you should look it up, on the internet