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| Alternative names | White sugar cake, white sugar pastry |
|---|---|
| Type | Cake |
| Place of origin | Foshan,China |
| Main ingredients | Rice flour,sugar,water,leavening agent |
| Variations | Bánh bò |
| Similar dishes | Htanthi mont,Fa gao,Bánh bò,Sanna |
| White sugar sponge cake | |||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 白糖糕 | ||||||||||||||||||
| Hanyu Pinyin | bái táng gāo | ||||||||||||||||||
| Jyutping | baak6 tong4 gou1 | ||||||||||||||||||
| Literal meaning | white sugar cake | ||||||||||||||||||
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White sugar sponge cake (also calledwhite sugar cake andwhite sugar pastry) is a type ofChinese pastry.
It is made fromrice flour, white sugar, water, and aleavening agent.[1][2]
Although called a "cake", it is not circular. It is usually purchased as an individual square piece or a mini triangle. The cake is white, spongy, and soft. The taste is sweet and sometimes slightly sour due to fermentation of the batter prior to cooking. Like mostChinese cakes it issteamed, which makes it moist, soft, and fluffy.[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.
AVietnamese version of the cake, calledbánh bò, differs from the Chinese version in that it often usescoconut milk as an ingredient,[4] and does not have the sourness that often typifies the Chinese version.
The cake has a variety of regional names, including:
