At Grand Opening, a pastry pop-up inside Mister Jiu’s in San Francisco, chef Melissa Chou puts a California spin on the classic dessert.
. But the one dish we can’t stop thinking about is the cloud-like Chinese sponge cake. Here Chou breaks down it comes together.“A sponge cake is a really iconic Chinese bakery item,” Chou says. “And what makes it appealing is that it’s really soft.” While some versions rely on leaveners, Chou achieves maximum fluff by whipping egg yolks and whites before folding in rice bran oil, sugar, and King Arthur unbleached cake flour.
She loves that they are juicy, sweet, and only slightly acidic—the perfect complement to the rich vanilla-bean-and-beaten-egg-white cream surrounding the citrus chunks.In the middle of the cake, Chou slides in a lychee gelée. It’s a nod to the fruit jams typically found in traditional Chinese sponge cakes. Because fresh lychees are hard to come by, she relies on a frozen French purée and mixes it with gelatin for the gelée.
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