Go Back
Soft and Fluffy Egg Sponge Cake (Gai Dan Gou) – Easy Chinese Sponge Cake Recipe
Print

Soft and Fluffy Egg Sponge Cake (Gai Dan Gou) – Easy Chinese Sponge Cake Recipe

Learn how to make soft and fluffy Chinese egg sponge cake (Gai Dan Gou) with this easy recipe. Light, moist, and airy — perfect for beginners and nostalgic for those who grew up with it.
Prep Time30 minutes
Cook Time1 hour
Cooling time20 minutes
Servings: 20 pieces

Ingredients

  • 6 egg yolks room temperature （6粒蛋黄，室温度）
  • 50 g caster sugar （50克细砂糖）
  • 80 g neutral-tasting oil （80克葵花籽油或中性口味的油）
  • 160 g plain/AP flour superfine or self-raising flour （160克中筋面粉或自发面粉）
  • 20 g corn starch （20克玉米淀粉）
  • ½ tsp baking powder omit if using self-raising flour （½ 茶匙泡打粉，如果用自发粉就不用加）
  • ½ tsp vanilla essence （½ 茶匙香草精）
  • 120 ml water （120 毫升水）
  • 6 egg whites room temperature （6粒蛋白，室温度）
  • 1 tsp lemon juice （1 茶匙柠檬汁）
  • 90 g caster sugar （90克细砂糖）

Instructions

Step 1: Prepare the egg yolk batter

  • Separate the egg yolks from the whites.
  • In a clean bowl, whisk together egg yolks and 50g caster sugar until well combined.
  • Add in oil and mix well.
  • Sift in flour, cornstarch, and baking powder (if using).
  • Add vanilla essence and water, mix until smooth with no dry clumps. Set aside.

Step 2: Make the meringue

  • In another clean, dry bowl, beat the egg whites on medium speed until foamy.
  • Add 90g caster sugar in three portions, whisking after each addition. Add lemon juice when after adding the first batch of sugar.
  • Continue whisking until stiff peaks form — the tips should stand straight.

Step 3: Combine batters

  • Add ⅓ of the egg whites into the yolk batter, mix gently (use a whisk at this stage to combine evenly).
  • Gently fold the yolk mixture back into the rest of the egg whites.
  • Lastly, use a spatula to fold carefully, ensuring the base is well incorporated.

Step 4: Bake the cake

  • Pour batter into an 8-inch mould. Tap the mould gently on the table to release air bubbles.
  • Bake in a preheated oven at 140°C for 50 minutes, then increase to 160°C and bake for another 5 minutes.
  • Allow cake to cool on a wire rack for at least 20 minutes before unmoulding.

Notes

    • Always use clean, dry bowls when whipping egg whites — even a little moisture or grease will prevent stiff peaks.
    • Use superfine flour if possible for a softer, finer crumb.
    • At the initial stage of combining batters, use a whisk to mix in the egg whites. After that, switch to a spatula for gentle folding.
    • Don’t overmix when folding — gentle strokes keep the cake airy.
    • Tap the mould to release air bubbles before baking for a smoother finish.