HONG KONG SPONGE CAKE RECIPES

Steps:

• Preheat oven at 350 degrees F (180 degrees C).
• Beat Egg (4) and Caster Sugar (100 gram) together until ribbon formed. It takes about 5 to 8 minutes.
• Then add in Vegetable Oil (15 milliliter) and sift in Cake Flour (130 gram), fold it gently.
• Lightly brush the cake tin with oil, or line with parchment paper. Pour the batter into the cake tin, tap the tin for few times to release the bubbles. Put some Almonds (to taste) on it.
• Pop in a preheated oven for 20 to 25 minutes.
• Serve with tea or coffee.

Steps:

• Preheat oven to 425°F (220°C). Grease and flour a 10” angel food cake pan (built-in cooling legs, if possible) with removable bottom. Line bottom with parchment paper cut to shape; set aside. Put egg yolks and all except 1 tablespoon sugar in a medium mixing bowl; whisk to a thick pale yellow consistency. Sift flour and baking powder into yolks, while continuously whisking ingredients until well incorporated. Put all egg whites, remaining sugar, and vanilla extract in a separate bowl and whisk to a stiff peak. Fold half into egg yolk batter until fully incorporated, then fold in other half. Pour into the cake pan and bake for 15 minutes until fluffed up and light golden brown. Remove from heat and reverse cake pan immediately, bottom facing up to prevent cake from collapsing. Let stand until cool. Flip back and insert a knife inside the edge of the pan, running the blade all the way around to loosen the cake. Do the same to loosen it around the chimney. Lift the cake from bottom of cake pan and transfer to a plate. Use a serrated knife to slice into 8 equal parts and serve.