Chinese Sponge Cakes
¾ C Sugar
¾ C High Grade Flour
1. Beat eggs and sugar until thick and pale.
2. Carefully fold in sifted flour.
3. Grease (brush with oil, using pastry brush) individual Chinese sponge cake tins or muffin tins.
4. Spoon mixture into tins until ¾ full only.
5. Bake at 150C for 15-20mins.
This recipe makes only 12 cakes, so you may wish to double or triple the recipe.
No baking powder required.
courtesey Margaret Wong