Paper-wrapped Sponge Cakes

Having finished my first ever driving lesson, I arrived home in a giddier-than-normal mood. Although I didn't travel faster than 10mph, it was exciting to be going faster than walking speed!
There was no stalling (unexpected) and loads of new information to remember...
How do all the drivers remember all this??

Anyhoo, I thought I'd express some happiness with a bake. I first tried paper-wrapped sponge cake at a bakery in china town. I immediately wanted to recreate the giant, soft, perfectly sweet sponge.

I found this recipe in a Chinese cooking book form Hong Kong (my holidays usually consist of at least one day of book-hunting). This wasn't my first attempt, and I remember my previous bake having a higher rise. Nevertheless, the cakes came out as spongey as a sponge :D
It even bounces back when you compress it! That equals triumph to me.


Paper-wrapped Sponge Cakes

Ingredients:
150g eggs
60g caster sugar
70g cake flour (I used 50g plain flour, 20g cornflour)
10g oil

Method:
1) Preheat the oven to 180 degrees C.
2) Separate the egg yolks and whites. Beat the egg whites on high speed until stiff.
3) Beat the egg yolks and sugar for 2 minutes until pale.
4) Fold the egg yolk mixture into the egg whites. Sift in the flour and continue folding. (Try to keep handling of the mixture to a minimum to prevent deflating)
5) Lastly, incorporate the oil into the mixture.
6) Spoon the batter into cake cases. Bake for 15-20 minutes until golden and risen.
7) The cakes are best served warm. Cool completely before placing in an airtight container.