Ingredients
-
5
-
30
-
1/4
-
1/2 - 1
-
55
-
60
-
80
-
20
-
1/2
-
5
-
-
-
-
-
Directions
Paper-Lined Sponge Cake, An experiment to duplicate the cone-shaped cakes from the Chinese bakery, Thanks so much for this awesome recipe! Your recipe definitely produces a light and fluffy sponge cake…just like the one’s at the Chinese bakeries., An experiment to duplicate the cone-shaped cakes from the Chinese bakery
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Steps
|
1
Done
|
Sieve Flour, Corn Starch and Baking Powder Together. |
|
2
Done
|
Beat Egg Yolks, Sugar, Salt and Vanilla Essence Together Till Thick and Creamy. (i Beat My Egg Yolk by Sitting the Mixing Bowl in a Basin of Hot Water). |
|
3
Done
|
Stir the Warm Corn Oil/Melted Butter and Milk Into the Yolk Mixture. Mix Well. |
|
4
Done
|
Fold in the Sieved Flour Mixture and Mix Well. |
|
5
Done
|
Beat Egg Whites Till White in Colour and Add in Sugar by Thirds and Beat Till Egg White Is Stiff. |
|
6
Done
|
Fold Half Portion of the Egg White Into Egg Yolk and Blend Well. |
|
7
Done
|
Pour the Yolk Mixture Into the Remaining Egg White and Blend Well. |
|
8
Done
|
Spoon Batter Into Paper Cups Lined With Baking Paper Up to 80% Full and Bake at 180c For 20 Minutes or Till Golden Brown. |
|
9
Done
|
Note: |
|
10
Done
|
Cut Baking Paper Into 19cm X 19cm Put It on Top of a Paper Cup Then Use Another Paper Cup to Push the Baking Paper Into the Cup (idea from Jo's Deli). |
