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Also known in western bakeries as chiffon cakes, they are refreshing with whipped cream and fresh fruit. In a metal or glass bowl, beat egg whites, 1/2 cup sugar, and cream of tartar until stiff peaks form. In a separate bowl, beat egg yolks, water, remaining sugar, vanilla, and oil. Whisk flour and baking powder in another bowl.
Happy baking! This Chinese sponge cake is just like the soft and fluffy kind of cakes you find at Chinese bakeries. Also known in western bakeries as chiffon cakes, they are refreshing with whipped cream and fresh fruit. In a metal or glass bowl, beat egg whites, 1/2 cup sugar, and cream of tartar until stiff peaks form.
If you go to an Asian bakery, you’ll probably notice that their cakes are super light and fluffy. They usually are served with fresh fruit and a very light whipped cream frosting. It’s totally different from American style cakes, which are often dense and super sweet.
Whisk flour and baking powder in another bowl. Mix flour and yolk mixture. Gently fold the flour and yolk into the egg whites. Pour into an ungreased angel food tin and bake for 40-50 minutes or until cooked through. The cake should spring back when lightly tapped (not sink).
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