Taiwanese Sponge Cake

Taiwanese Sponge Cake

This pillowy sponge cake is extremely soft, fluffy, and full of flavor. Enjoy as is or with your own cream filling!


100 g Mochi Foods Soft Cake mix

160 g eggs

50 g soybean oil

25 g water

8.5 g sponge emulsifier


1. Mix the soft cake premix, eggs, water together with a whisk until mixed evenly. Mix on high speed for 1 minute.

2. Add sponge emulsifier, mix on high speed for another minute.

3. Turn to middle speed and stir for 6-8 minutes until the batter gets stable.

4. Pour in soybean oil slowly, hand stirring until mixed well.

5. Bake in the preheated oven at 305-355°F for around 20-25 minutes.

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