These beautiful Chinese cakes are very similar to the sponge cakes we had in Sri Lanka when were kids. So I thought of trying this to renew my memories.

This cake a very spongy very less oil cake. I added less sugar. If you like this to be very sweet add up to 125g sugar. When you beat the eggs make sure to continue at once until it reaches the ribbon stage. After using a spatula fold it well.

Few main tips to follow.

  • When you do this make sure to whip well.
  • After leave the cupcakes 10 minutes out before putting in oven. If you like a very high sponge use self raising flour or 1/2 tsp baking powder.

If you like you can do a nice icing too.

 

 

Ingredients

  • 4 Eggs
  • 90g Plain flour
  • 35 g Corn flour
  • 75-100gg sugar
  • 10ml oil
  • Vanilla

Method.

  1. Add eggs in to a mixing bowl. Add sugar little by little while whisking. Add a table spoon boiling water in to the egg mix and keep on mixing until it reaches the ribbon stage.
  2. After sift the flour in to it and fold in to the egg mix  with the oil.
  3. Fill the patty pans and bake on 180C about 10-15 min.
  4. Cool on a wire rack.

 

Posted by:The Culinary Corner

Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called " Mary" who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management. My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel "The Culinary Corner" I am a full time employee. I record all the videos by my self. As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.

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