Tonight, while i am waiting for my pai bau to raise on the 2nd process which took another 1 hr before baking, i decided to bake the sponge cake again. This round i make it and the sponge is really soft and moist.
Ingrident: 4 eggs, 100g caster sugar, 100g cakeflour and 1 tsp of ovelette
Method:
- Whish all ingredient for high speed for approx. 7 min till the mixture is fluffy and white.
- Pour into 9" round cake tin to bake for 20mins @ 180
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