heat Qifeng cake

How to Make a Warm Water Sponge Cake: A Complete Guide

A warm water sponge cake, known for its ultra-soft, moist texture and light, airy crumb, is a beloved dessert in many Asian cuisines. Unlike traditional chiffon cakes, this version uses warm water in the batter, which helps gluten relax and creates a tender melt-in-your-mouth texture. Here’s a step-by-step guide to baking this delightful treat.

### Ingredients

- 5 large eggs (separated into yolks and whites)

- 60g cake flour (sifted twice)

- 60g cornstarch (sifted with flour)

- 80g granulated sugar (divided: 30g for yolks, 50g for whites)

- 50g neutral oil (e.g., vegetable or canola)

- 50g warm water (50–60°C, not boiling)

- 1 tsp vanilla extract (optional)

- A pinch of salt

### Steps

1. Prepare Egg Yolks: In a bowl, whisk egg yolks with 30g sugar until pale and thick. Add warm water, oil, and vanilla extract; mix until well combined.

2. Combine Dry Ingredients: Sift together cake flour and cornstarch into the yolk mixture. Gently fold with a spatula until just incorporated—avoid overmixing to prevent a tough texture.

3. Whip Egg Whites: In a clean, grease-free bowl, beat egg whites with salt until foamy. Gradually add 50g sugar, beating at high speed until stiff peaks form (when lifted, the peaks stand straight).

4. Fold Batter: Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining whites in two batches, using a cutting-and-folding motion to maintain airiness.

5. Bake: Pour the batter into an ungreased 18cm chiffon cake pan. Tap the pan lightly on the counter to release air bubbles. Bake at 150°C (300°F) for 45–50 minutes, or until a toothpick inserted comes out clean.

6. Cool: Immediately invert the pan and let it cool completely. Once cooled, run a knife around the edges and gently remove the cake.

### Tips

- Ensure all equipment is grease-free to help egg whites whip properly.

- Warm water key to tenderness—do not use boiling water.

- Fold gently to retain air, which gives the cake its signature fluffiness.

Enjoy this cake plain, with fresh cream, or a dusting of powdered sugar!