site stats



ini Chinese Sponge Cake


ini Chinese Sponge Cake



2 medium eggs, eggs at room temperature

60 g cake flour, ½ US cup

40 g powdered sugar, about 3 tbsp + 1 tsp

5 g oil, olive oil and another vegetable oil about ¾ teaspoon


warm water to speed up the mixing process.

ini Chinese Sponge Cake new york times recipes



Preheat the oven to 180°C (approx. 350°F).

Prepare a larger bowl and add up to half of the warm water. Then place the mixing bowl over the warm water. Add eggs and powdered sugar. Beat on medium speed until light and fluffy.And then


use a low speed to remove some large bubbles. This step is key and it can take 12-15 minutes for the mix to reach tape stage.

Sift the flour. Then mix well with a spatula. Finally add the oil and mix well.Prepare a mini muffin tin lined with parchment paper and pour the batter into it.

Bake on the middle shelf for 15 to 20 minutes until the surface has a nice color.

For more recipes click here

Thank you for follow me on facebook


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button