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By Mama_Cito95 on February 18, 2010
"My mom used to make this cake when we we were growing up. I love it because it's light and fluffy. Please note, use an aluminum cake pan for this recipe (we've always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I'm not talking about those Chinese..."
Prep Time: 30 mins
Total Time: 1 hrs 30 mins