Wednesday 16 April 2014

Traditional Chinese Sponge Cake Pandan Flavour by Rebecca Lin

Traditional Chinese Sponge Cake Pandan Flavour 


300g plain/hong kong flour
300g sugar
5 eggs
100ml water/7 up /sprite
1/3 tbsp pandan paste


1. Beat eggs till fluffy. Add in sugar gradually and continue beating till well-blended.
2. Add in flour and water, mix well. Pour mixture into a round baking tin lined with baking paper.
3. Sprinkle a handful of sugar such that it forms a cross on the surface of the mixture.
4. Steam over high heat for half an hour.

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