Paper-lined Spongecake 紙包蛋糕

My grandma loves spongecake from the chinese bakery - she says its soft like cottonwool, and is not too sweet and goes perfect when she have her coffee.   So when i saw this recipe, i thought....ooooh got to give it a try.

I did make it once and failed with the cake completely collapsed, the reason was not beating the egg whites to stiff & foamy!  I was soo disappointed, that i had to remake it the next day. So the second attempt, i really concentrated, followed the recipe and it produce good results!

Ingredients:

A)
5 Egg Yolks
40g Caster Sugar
80g Vegetable Oil
70g Warm Milk
1tspn Vanilla Extract

B)
5 Egg White
40g Caster Sugar
1/4 tspn Cream of Tartar Powder

C)
100g Plain Flour
20g Corn Flour

D)
50g Melted Butter

Method:


1) With an electric handmixer, beat egg whites, sugar and cream of tartar powder (B) for approx 5mins until very stiff or 3 times its original volume.
2) In a separate bowl, mix and fold all ingredients A for approx 2mins to form a smooth batter
3) Pour A into the B container and fold evenly & quickly for approx 2mins
4) Sieve Plain flour and corn flour (C) into the cake mixture
5) Melt the butter (D) in the microwave. Then pour into the cake mixture from around the edge and fold quickly for approx 2mins
6) Transfer mixture to the cup cases lined with grease-proof paper.
7) Preheat oven at 180C and bake for approx 25mins.

Happy Baking!