Hong Kong-Style Sponge Cake 港式傳統雞蛋糕
This is definitely my favourite Hong Kong-style cake since when I was kid. I still love it and must buy it every time when I back to Hong Kong. These are very traditional old-fashioned bakery style cakes, very rich and eggy flavour, sometimes if you are lucky, you can find the lotus or red bean fillings inside. They are just sooooo delicious!
You cannot always find it in bakery shops these days, people like those fancy western bread and cakes. But for me, some traditional food must continue being appreciated. This is my easy but yummy recipe, hope you love it too!
這個港式傳統雞蛋糕絕對是我的最愛！每次回香港，我都必家會到XX餅家買幾個來吃。濃濃的蛋香，口感札實，跟鬆軟的紙包蛋糕不同。傳統的清蛋糕，或是裡面加了蓮蓉或豆沙餡料，都超好味！
雖然現在的人都喜歡西式或新潮的麵包，但有些傳統的食物，的確要保留，令人懷舊一下。
這個蛋糕做法超簡單，我就在烘焙店買了菊花蛋糕模，當然也可用普通蛋糕模啦！做下午茶點，小朋友必定喜歡！
Beat eggs and sugar together until ribbon formed. It takes about 5 to 8 minutes. Then add in oil and sift in flour, fold it gently.
Lightly brush the cake tin with oil, or line with parchment paper. Pour the batter into the cake tin, pop in preheated oven at 180C, bake for 20-25 minutes. Enjoy! 
用電動打蛋器打發雞蛋和糖，打至有紋路出現，可以寫出8字（打發大約5-8分鐘）加入油，然後篩入麵粉，輕力拌勻.
將蛋糕模內塗一層油，或鋪烘焙紙，然後倒入蛋糕糊，放入已預熱180度C焗爐，焗約20-25分鐘即成！
- 4 eggs
- 110 g sugar
- 130 g cake flour
- 15 ml vegetable oil
- almond slices
- 4 隻 雞蛋
- 110 克 砂糖
- 130 克 低筋麵粉
- 15 毫升 油
- 杏仁片
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Beat eggs and sugar together until ribbon formed. It takes about 5 to 8 minutes. Then add in oil and sift in flour, fold it gently.
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Lightly brush the cake tin with oil, or line with parchment paper. Pour the batter into the cake tin, tap the tin for few times to release the bubbles. Put some almond slices on it.
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pop in preheated oven at 180C, bake for 20-25 minutes. Enjoy!
Based on 3 Review(s)My New Cookbook
