1 Review

This sponge cake is so light, airy and tender and makes a big beautiful cake. I used the vanilla extract, but plan to try the coconut extract next time. The recipe itself wasn't very detailed in the preparation, so I decided to beat the egg yolks until light before adding the sugar mixture.

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Chef Gorete January 14, 2011
Chinese Sponge Cake (Baked, Not Steamed)