Our little boy was sick and had a rough night so we stayed home on Good Friday and had plenty of time to make sponge cake. I followed the on recipe from Christine’s Recipes, which was adapted from a popular sponge cake in HK. I didn’t have the traditional cake mould so I just made them in cupcake size.
The delicious smell of the cake will tell you when it is done.
They looked great the second they got out of the oven.After a few more seconds, the top sank in a little.The cake turned out to be soft, fluffy and very rich in egg. Could easily finish up a few at a time!