Mini Chinese sponge cake


2 center dimension eggs ,room temperature eggs

60 g cake flour ,½ US cup

40 g castor sugar ,round 3 tablespoons+1 teaspoon

5 g oil ,olive oil or different vegetable oil round ¾ teaspoon

heat water,for rushing up the whipping course of.



Preheat the oven to 180 C round 350F.

Put together a bigger container and add half full heat water, then place your mixing bowl on the nice and cozy water. Add eggs and castor sugar. Whip at medium velocity till mild and fluffy. After which use low velocity to take away some massive bubbles. This step is the important thing of success and will take 12- quarter-hour till the combination attain the ribbon stage.

Sift flour in. Then use a spatula to mix properly. And lastly add oil and properly mixed too.

Put together a mini 12 paper lined muffin tin mould and pour the batter in.

Bake on the center rack for 15 to twenty minutes till the floor is properly coloured.

continued on next page


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