hi
i once had a cupcake from an asian (chinese) bakery. it was just a plain vanilla sponge cake with a smiley face made out of icing on top.
does anyone know of a recipe thats typically used by those asian bakeries? it was very light in texture - its different to the cupcake i just finished making ( i used self-raising flour)
I can share a recipe, I think this is what you mean:
6 eggs, separated
1 cup Cake flour
1/2 cup cooking oil
1 tsp vanilla
1 cup sugar
1 tsp baking powder
whisk egg whites until foamy, then add sugar slowly until stiff. continue mixing then add the oil, egg yolks, vanilla. sift flour with baking powder and fold them in the egg mixture.
quickly put them on a lined muffin pan. bake on a preheated 350 deg. oven about 20-30 minutes.
vanz, I've also tried a swiss roll from a chinese store that gets it fr a chinese bakery that is awesome. the filling is a VERY light buttercream. the texture is soo smooth and light, i think there are eggs, but it is left out at room temp for sometimes 2 days. would you have any idea on the filling/icing? thanks.
I'VE ALWAYS WANTED TO KNOW THE SAME THING. THANKS!
Quote by @%username% on %date%
%body%
