Chinese Sponge Cakes

Monday, 27 Sep 10

I am easily amused. That whole thing about small things amusing small minds? I must be pea-brained ;) And with my penchant for swirly pretty things, dandelions, cherry blossoms, blue skies….Spring simply makes me giddy. (And not just with hayfever antihistamines)

It’s gotten to the point where I compulsively take photos of cherry blossoms whenever I see them…and peach blossoms…and other five-petalled pale pink flowers. I haven’t made Tim pull over to the side of the road so I can take photos of dandelions, but I’m sure that day is approaching rapidly!

The beauty of sakura and other such spring blossoms are only transient, fickle things, so I’m making the most of them while I can, particularly while I have a little space to breathe before the next batch of major assignments. These chinese style sponge cakes are cute and fluffy and deliciously scoffable. They remind me of the paper-wrapped chiffon cupcakes sold in asian bakeries, alongside almond cookies and other bao, and they’re surprisingly easy to make.

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The recipe can be found at thelittleteochew – I love the idea of little cakes so pure and simple they are like clear water! I added a generous splash of vanilla essence because I love vanilla, melted butter instead of oil and plain flour instead of cake flour, but otherwise, followed the recipe. It worked for me, though, I didn’t get quite as much height as I would’ve liked. To be tried again when I need another dose of giddiness, I think.

PS. I’m in love with my new umbrella – even rain makes me happy these days!

1 Comment

1. I love blossoms! Saw so many when I was up at the Hunter at the beginning of the month but I’m absolutely hopeless at differentiating the varieties =p

   Comment by mademoiselle délicieuse — September 28, 2010 @ 9:12 am

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