A few weeks ago, I made cute little chinese sponge cakes. My sponge cakes tasted great, just like the ones at chinese bakeries, except they didn't rise very high. After some tips, I decided to try making them again and bringing them home for my family this past Labor Day weekend.
I made sure to whip my eggs for about 10 minutes, I also poured more batter into each cupcake liner. This time the cakes rose much higher. They were high, fluffy, spongy and just subtly sweet. I love how few ingredients are used in these cakes. It makes me think these are healthier and lighter than most desserts.
Mini sponge cakes (adapted from The Little Teochew)
- 3 egg yolks
- 1 whole egg
- 50g corn oil
- 50g cake flour
- 3 egg whites
- 50g castor sugar
- Dash of salt
1) Beat (A) till well mixed with an egg beater, about 10 minutes.
2) Sift in (B), mix well.
3) Whisk (C) till frothy, add (D) and beat till stiff peaks.
Fold in the egg white mixture to egg yolk mixture in 3 additions, mix
till well combined. Scoop the batter into paper cups till 80% full.
5) Bake in preheated oven at 300F for about 18-20mins.