No-Frills Recipes ... cooking, baking & excerpts on travel

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay! The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word! Traditional Chinese baked sponge cake ~ 烤鸡蛋糕 Ingredients  2 eggs  (65g to 70 gm with shell) 60 ...

I made these 'Baked matcha sponge cake' using my recipe on 'Traditional Chinese baked sponge cake' but this time I added in some matcha powder.  These sponge cakes are bouncy and moist and they taste good when served with a drizzle of honey as they are not too sweet. Baked Matcha Sponge Cake  ~     烤抹茶鸡蛋糕 Ingredients 5 'L'eggs 150 gm plain flour 1.1/4 tsp baking powder 100 gm caster sugar 5.1/2 Tbsp vegetable oil 1.1/2 tsp Matcha powder pinch of salt Method Spread out about 130 to 140 gm plain flour to dry in the sun.  Once cooled, measure 120 gm, add baking powder,mix well and sift thrice.  Set aside. Break the eggs into a stand mixer mixing bowl.  Beat till frothy, gradually add in sugar.  Add in a pinch of salt.  Beat till creamy up to 'ribbon' stage. Sift half the flour mixture and beat on the lowest speed.  Continue to sift in the remaining flour and also the Matcha powder.  Add in the oil and mix on the lowest speed for a...