Hi everyone,
If you live in southern california, you probably have tasted the sponge cake that some asian bakeries sell. I was wondering if anyone has a recipe that comes close to the mocha or coconut sponge cake that they make? I have been looking for this recipe forever! Thanks to anyone who can offer any help!
Basically, when no one reply to your message, your question may be dissolved by all the other topics in the forum.
Therefore, a bump usually given to help your question to keep popping on the top, hoping that the right person will be able to answer your question. 
I'm giving myself a bump so that hopefully someone can help me!
hi ther i'll BUMP u too gd luck in finding the help u need xoxo 
LOW and BEHOLD!!! I have FOUND the recipe!!! after many hours of searching and scouring the internet, i have found what i believe to be this recipe. i will be making this cake either tonight or tomorrow night, so i will let you all know how it goes!! here is the recipe: (if this is the recipe i've been looking for, then protect it with your life!! haha 
)
You will need to convert the grams to cups somehow, there are conversions charts online at allrecipes.com and other websites.
Ingredients:
-6 eggs (approx. 180g whites, 120g yolks)
-pinch of cream of tartar
-150g sugar
-75g oil
-100g water
-230g cake flour
-1 tsp baking powder
What to Do:
Separate the eggs. Beat egg whites with cream of tartar until foamy, add 100g sugar and beat until stiff but not dry. In a separate bowl beat together egg yolks and 50g sugar until light and lemon colored, add oil and water. Fold flour into egg yolk mixture, fold egg whites into yolks, and lastly fold in baking powder. Bake at 350F or steam.
Different Variations:
Pandan Flavor:
Replace water with pandan juice
Pandan and Coconut Flavor:
Replace water with pandan juice and oil with coconut milk.
Coconut Flavor:
Replace both water and oil with coconut milk.
Lemon Sponge:
Add 1 ½ tsp lemon extract.
Orange Sponge:
Replace water with orange juice and add 1 tsp orange extract (optional)
Coffee Flavor:
Replace water with coffee or add 3 tbs instant coffee into egg yolks, add a pinch of baking soda.
Mocha Flavor:
Replace water with coffee and add 1 1/2 tbs cocoa powder, pinch of baking soda.
Chocolate:
Add 2 tbs cocoa powder and a pinch of baking soda.
For Jelly Rolls:
Reduce flour to 200g and add 20g corn starch. Bake in a jelly roll pan at 350F until slightly golden. Roll the cake immediately as it comes out of the oven, cool completely, unroll, add cream/jelly and roll again.
Marbled Cake:
Divide batter into 2 portions, mix each with desired color/flavor. Randomly add batters 3 tbs at a time into a cake pan, then swirl a knife or chopstick around to create a marbled affect.
Marbled Jelly Roll:
Make batter as for making marbled cake, bake in a jelly roll pan prepare as you would a jelly roll.
I've been looking for this recipe as well for a long time! Thank you for posting it. Do you have the recipe for the frosting? I think its like a whipped cream or something.
Where did you get the recipe? Sounds so good!
They sell these jelly-roll slices at a chinese market near me and my son loves it!
Do you have the convertions from grams to cups? or know where I can get them? and share the recipe for the frosting if you have it?
Thanks,
Naty
Naty,
I'm going to convert this after work so I can attempt to make it tonight. I'll repost the recipe with the conversions. I'm not sure about the frosting... when i eat the cakes, it tastes like what "pastry pride" or rich's bettercreme tastes like. it's a whipped cream frosting is all i know, definitely NOT buttercream because it tastes so light.
i can't wait to try this recipe... if you make the buttercream dream recipe but use instant coffee (dissolved with warm water instead of the liquid), it tastes pretty darn close to their mocha frosting... and then you can frost it onto the mocha version of this cake...mmm it's SO good!!!
soupy
okay, i just mixed this baby up and it's in the oven. i looked up several conversion charts online (AND i'm a MATH teacher)...and this is what i came up with. i wasn't about to measure it down to the very decimal of each ingredient. for most, the website gave approximate numbers. i also noticed that the recipe did not specify how LONG..so i am watching and timing it until it looks ready. then i'll post a time for baking it.
6 eggs, separate the whites and yolks
pinch of cream of tartar
2/3 cup of sugar (i used superfine sugar, but i think regular is ok)
*for the sugar...you have to separate the 2/3..so measure the 2/3 cup..then from this, you must separate it into 2/3 of the original 2/3cup, and then the remaining 1/3 of the original 2/3 cup. The first is for mixing with the egg whites (as it states in the recipe 100g) then the remaining 1/3 (of the original 2/3)is the 50 grams to be mixed with yolks.
"about" 1/2 cup of water (i used a smidge less than 1/2 cup)
1/3 cup of veg. oil. it didnt say what kind of oil, but i used vegetable oil
2 and 1/2 cups of cake flour
1 teaspoon of baking powder
***** wish me luck *****
i will repost my results once it's out of the oven... *crossing fingers*
I have beeen looking for this recipe for some years...thank you for posting it.
We always buy this cake and everytime i wonder if i could figure how to make this cake. I have some pandan flavoring for some time now so i can finally use it.
Thank you so much supersoupy!!
your welcome...
but here's an update on my "adventure." i baked this cake twice tonight. the first time, it came out really "weird." you can tell that this cake is supposed to be like those cakes in the asian bakeries...but something about the way it came out tonight was not right. it seemed too dense, almost too much like a sponge. i thought it was dry the first time. so on the second trial run, i increased the oil from 1/3 cup to 1/2 cup. I also increased the water from 2/3 cup to almost a full cup. this helped wth the moisture on my second trial. it was still a little heavy feeling...so i'm thinking...maybe decrease the amount of cake flour to just 2 cups??? what do you guys think? i'm not much of a scratch baker, so what does decreasing the amount of cake flour do?
also, here's another thought.. does someone want to check my math on the conversions?? maybe i'm not converting it correctly!!! help!!! it TASTES good, it just doesnt LOOK the way i imagined.. a little too sponge looking... i'll see once i put frosting on it.
let me know if anyone tries this and comes up with someone different! there is another recipe that could be the recipe i'm looking for. let me find it and post that one too!
hang in there!
ok, here is another one...
Vanilla Sponge:
-4 eggs
-120g sugar
-120g flour
-1/4 tsp baking powder
-1tbs vanilla extract
*Separate eggs and beat white until foamy, gradually add in the sugar and beat to obtain medium peaks, add in egg yolks one at a time. Mix together flour and baking powder. Sift and fold flour mixture into eggs. Bake in jelly roll pan at 350F until lightly golden.
I tried that recipe yesterday and I liked it. It is very spongy...but not as moist. I was thinking of replacing the oil with melted butter.
I liked cutting into this cake and the taste...just enough sweetness.
Yes a big YES from me.
...can one use this for cupcakes, sheetcakes and the rest?
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