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.
In : small cakes
WELCOME 2 BAKE CLUB - MAY THE CAKE B WITH U
EST. 2010Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.
CAKE — THE FINAL FRONTIER
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