White sugar sponge cake explained

White sugar sponge cake
Alternate Name:White sugar cake, white sugar pastry
Country:Foshan, China
Type:Cake
Main Ingredient:Rice flour, sugar, water, leavening agent
Variations:Bánh bò
Similar Dish:Htanthi mont, Fa gao, Bánh bò, Sanna

White sugar sponge cake (also called white sugar cake and white sugar pastry) is a type of Chinese pastry.

It is made from rice flour, white sugar, water, and a leavening agent.[1] [2]

While it is called a "cake", it is not served as a circular round cake. It is usually purchased as an individual square piece or a mini triangle. The cake is white in color, with a spongy and soft consistency. The taste is sweet, and sometimes has a slightly sour taste due to fermentation of the batter prior to cooking. Like most Chinese cakes, it is steamed, giving it a moist, soft, and fluffy texture, as opposed to a dry and firm one.[3] If left exposed to the air, it hardens quickly. It is usually kept under some cover to preserve moistness. It is typically served hot, because when it is cold it is not as soft and moist. The batter is either poured over a bowl in a steamer, a Chinese steamer cloth or aluminum foil. If made from brown rice flour and brown sugar it is called a brown sugar sponge cake.

A Vietnamese version of the cake, called bánh bò, differs from the Chinese version in that it often uses coconut milk as an ingredient,[4] and does not have the sourness that often typifies the Chinese version.

Names

The cake has a variety of regional names, including:

See also

Notes and References

  1. Web site: Rice cake revelation . 2011-06-28 . Shimabukuro . Bitty . 2003-05-21 . Honolulu Star-Bulletin.
  2. Book: 梅联华. 南昌民俗. 2008. 江西人民出版社. 9787210038184. zh.
  3. Web site: 鏞融芯語——粵菜別名大起底. 頭條日報 Headline Daily. zh-yue-Hant-HK. 2019-06-10.
  4. Web site: We're sweet on these Vietnamese desserts. SBS Food. en. 2019-06-10.