White sugar sponge cake is a type of . It is one of the most standard pastries in Hong Kong. Though overseas, it is much more rare in Chinatown bakery shops.
It is made from rice flour, white sugar, water, yeast, and baking powder.
While it is called a "cake," it is never served as a circular round cake. It is usually purchased as an individual triangular piece. The cake is spongy and soft, and sometimes has a slightly sour taste due to the fermentation of the batter before cooking. If left exposed to the air, it hardens quickly. It is usually kept under some cover to be kept moist. The cake is essentially sugar baked into a pastry formation.
A version of the cake, called ''bánh bò'', differs from the Chinese version in that it often uses coconut milk as an ingredient, and does not have the sourness that often typifies the Chinese version.