Mama Chan got the special flower-shaped sponge tins from Hong Kong a while back. So her sponges look just like the ones you’d buy at a Chinese bakery.

½ c sugar
2 eggs
whisk until pale and creamy

fold in:
1/2 c flour
2 Tb cornflour
1 tb oil

Pour into greased tins. Bake at 190 C for 12-15 mins. That little bit of oil makes these sponges a different texture to other sponges.