A suncake, also known as taiyang bing, is a popular Taiwanese confection that originated in Taichung, Taiwan’s central city. Maltose is the most common filling, and it is generally provided in special gift boxes as a remembrance for tourists. Sun Cake’s major ingredient is maltose.
Peach Sun Cake Recipe
- I put all of the ingredients in the food processor, except the peaches, and stirred until the dough came away from the bowl's edge. If you're using a hand mixer, start by beating the butter and sugar until foamy, then add the rest of the ingredients gradually.
- Using baking paper, line a 24 cm springform pan. I used a little oil to lubricate the inner edges. Pour the dough into the pan and smooth it up. Fill a colander halfway with water and drain the peach halves. One half should be in the centre. Cut the remaining peaches into four wedges and place the petals in a similar pattern around the centre peach.
- Place the cake on the middle rail, top and bottom, at 160 degrees. Preheat the oven to 350°F and bake for 45 minutes on the bottom rack. Make a chopstick test to see if you're ready. It's finished if nothing sticks to it.
- Remove from the oven and set aside to cool. Cut into pieces and serve with or without a dollop of sour cream. This cake is moist and, most importantly, simple to prepare, which I always prefer. Good luck with your meal.
- Carbohydrates: 67.3g
- Protein: 3.5g
- Fat: 17.5g
The Lin family in She-Ko, Shengang Township, Taichung County, created the first suncakes (now part of Taichung City). Condensed malt sugar was utilized as a filling for cake pastries by the Lin family. Wei Qing-hai, a pastry chef, later changed the cakes to their current shape.
Although they were not initially called “suncakes,” the owner of “Sun Booth,” one of the most well-known pastry shops that sells them, gave them that moniker. Other pastry businesses have used the same name for their own suncakes because the term was not trademarked.