Indulge in the delightful lightness of Kango Cake, a beloved Chinese sponge cake known for its incredibly soft and fluffy texture. Unlike many Western sponge cakes, Kango Cake relies on a simple technique of whisking egg whites to stiff peaks, creating a cloud-like structure that melts in your mouth. Its subtle sweetness makes it the perfect accompaniment to afternoon tea or a light dessert after a meal. The delicate flavor profile allows for creative variations, from adding fruits to incorporating different extracts, making it a versatile recipe for bakers of all levels.
This recipe simplifies the traditional Kango Cake process, guiding you through each step with clear instructions and helpful tips. Ready to create this airy masterpiece? Let's dive into the step-by-step guide to making your own fluffy and delicious Kango Cake.
Tools Needed
- Mixing bowls
- Whisk
- Spatula
- 8-inch cake mold
- Oven
Ingredients
- Eggs
- Castor Sugar: 50g + 90g
- Sunflower Oil: 80g
- Plain Flour: 160g
- Corn Starch: 20g
- Baking Powder: 1/2 tsp (optional, omit if using self-raising flour)
- Vanilla Essence: 1 tsp
- Water: 120ml
- Lemon Juice: 1 tsp
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg yolks from egg whites. Ensure the bowl for egg whites is completely dry.
- Add 50g castor sugar to egg yolks, mix well. Add 80g sunflower oil, mix well. Add 160g plain flour, 20g corn starch, 1/2 tsp baking powder (if using), 1 tsp vanilla essence, and 120ml water. Mix until no dry flour clumps remain. Set aside.
Step 2. Whip the Egg Whites and Combine
- In a dry bowl, whisk egg whites on medium speed until foamy. Gradually add 90g castor sugar in three portions, along with 1 tsp lemon juice, while whisking until stiff peaks form.
- Gently fold 1/3 of the beaten egg whites into the egg yolk batter until well combined. Then, pour the batter into the remaining egg whites and fold gently until well combined.
Step 3. Bake the Cake
- Pour batter into an 8-inch cake mold. Tap the mold on the table a few times to remove air bubbles.
- Bake in a preheated oven at 140°C for 50 minutes, then increase to 160°C for another 5 minutes.
Step 4. Cool and Serve
- Let the cake cool for about 20 minutes before serving.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Using superfine flour creates a softer, finer cake texture.
- If using self-raising flour, omit the baking powder.
Nutrition
- N/A
FAQs
1. Can I use room temperature eggs for this recipe?
Yes, using room temperature eggs helps them whip up to a larger volume, resulting in a lighter and fluffier cake. If you're short on time, you can gently warm your eggs in a bowl of warm water for a few minutes.
2. What if my egg whites don't whip up properly?
Make sure your bowl and whisk are completely clean and free of any grease. Even a tiny bit of fat can prevent the egg whites from forming stiff peaks. Also, ensure you're gradually adding the sugar while whipping.
3. How do I know when my cake is done baking?
Insert a toothpick or skewer into the center of the cake. If it comes out clean, your cake is baked. The top should also be golden brown and spring back gently when touched lightly.
With its delicate texture and subtle sweetness, this easy Kango Cake recipe is sure to become a new favorite. Enjoy the delightful process of creating this airy dessert, and savor each bite of its fluffy perfection. Impress your friends and family with this simple yet elegant treat!