The simple traditional chinese sponge cupcakes has a higher sugar and flour content as compare to the "modern day" lighter version sponge cake. The crumb may be a little dry, but the aroma of the caramelized crust was irresistible, to me😋 The cakes certainly have to go with your favourite hot beverages, to "wash" them down your throat😉
If you want to make the cake more milky, you can soak the cake with milk - three types of milk. And topped with a small scoop of vanilla ice cream. Oh, so yummy 😋
Yield: 7 cupcakes 4.8x4.8 cm
All ingredients in room temperature
Using 55~57g eggs
2 egg whites, 79g
70g raw cane sugar
pinch of salt
2 egg yolks, 36g
75g top/cake flour
1g baking powder
some vanillin powder
10g condensed milk
15g coconut oil/mild flavour oil
1. In a clean, dry and oil-free mixing bowl, beat egg whites with salt and raw cane sugar,
till reaching firm peak stage.
Mix in the egg yolk, one at a time.
2. Sieve in 1/2 of the top flour with baking powder and vanillin powder. Mix briefly using the whisks manually.
3. Mix in the condensed milk, milk and coconut oil.
4. Fold in the final portion of flour mixture, and mix into a smooth batter.
5. Distribute the batter evenly among 7 paper cake cups, about 42g each. Place over a baking tray.
6. Bake at middle rack of a preheated oven at 180℃ for about 20 minutes, or till the cake crust turns golden.
7. Remove from oven and cool over a wire rack.
Enjoy it warm or cool
Milky Cake Pudding
2 cup cakes
30ml evaporated milk
1 tsp condensed milk
1. Warm the three milks over a water-bath.
2. Poke some holes over the crust of the cupcakes.
3. Pour the warm milk over the cupcakes.
Let the cake soak for about 5 to 10 minutes.
4. Serve with a small scoop of vanilla ice cream.
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