Remember the mini egg cake recipe I posted a couple of months ago?
Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops.
You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time?
Yes, I’ve got you covered as I have invited my contributor CP Choong back to share this mini sponge cake recipe with you.
I love this mini sponge cake very much.
Every time I go to Asian bakery shops, I would always pick up a couple of these.
They are not greasy, and not too dense, so I feel less guilty eating them because they are probably lower in calories (I might be completely wrong but it appears so).
Plus, the paper-wrapped/paper-cup shape is always such an eye-candy, and I just can’t help picking them up.
Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website.
After a few attempts, she has perfected this recipe.
When I was home earlier this year, I was lucky to taste these sponge cakes that she made.
They were absolutely delightful, and taste exactly the same as the ones you get at bakery shops.
Try out if you love them.
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