Chinese Imperial Sponge Cake

Ingredients

While the original Italian Pan di Spagna di Dipignano is known for its simplicity and use of basic ingredients, the Chinese Imperial Sponge Cake takes it to a whole new level of sophistication. The Chinese version incorporates traditional Chinese flavors and techniques, resulting in a cake that is uniquely imperial. The use of ingredients like lotus seed paste and osmanthus flower adds a distinct Chinese touch to the recipe. We alse have the original recipe for Pan di Spagna di Dipignano, so you can check it out.

• 6 large eggs 6 large eggs
• 150g (1 1/4 cups) all-purpose flour 150g (1 1/4 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons lotus seed paste 2 tablespoons lotus seed paste
• 1 tablespoon osmanthus flower 1 tablespoon osmanthus flower
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 34g, 20g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a mixing bowl, beat the eggs, sugar, and salt until light and fluffy.
3. 3.
   Sift the flour and baking powder into the egg mixture and gently fold until well combined.
4. 4.
   In a separate bowl, mix the vegetable oil, lotus seed paste, osmanthus flower, and vanilla extract.
5. 5.
   Gradually add the oil mixture to the batter, folding gently until fully incorporated.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Lotus seed paste — Ensure the lotus seed paste is smooth and free from lumps before incorporating it into the batter.
• Osmanthus flower — Use dried osmanthus flower and soak it in warm water for a few minutes before adding it to the cake batter.

Tips & Tricks

• To achieve a lighter texture, separate the egg whites and yolks. Beat the egg whites until stiff peaks form, then fold them into the batter.
• For an extra touch of elegance, dust the top of the cake with powdered sugar before serving.
• Experiment with different fillings such as red bean paste or matcha cream for a unique twist.

Serving advice

Serve the Chinese Imperial Sponge Cake as a delightful dessert at a special occasion or as a sweet treat to accompany a cup of Chinese tea.

Presentation advice

Present the cake on a decorative platter, garnished with edible flowers or a sprinkle of osmanthus flower petals. Slice the cake into elegant portions and serve on individual dessert plates.