Basic Sponge Cake 原味海綿蛋糕

I am sharing with you my foolproof way of making sponge cakes today. When I make my sponge cake, I love to separate the egg whites, whip it to a meringue then incorporated it into the batter at the very last stage. Warm milk is added to the yolks while beating to make the yolk... Continue Reading →

Cotton-Soft Sponge Cake (Tang Mian Method) 海綿蛋糕 (燙麵法)

I am too used to eating chiffon cakes so sponge cakes, which are drier in texture, are not my cup of tea. However, with the introduction of the Tang Mian method, my sponge cakes are so fluffy and moist now! Like what I’ve mentioned in my Pandan chiffon cake blog post, gelatinized flour is able... Continue Reading →

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