So soft, spongy, and not too sweet! This is a cake that is very popular in Asian bakery stores. The batter is poured into tin cups lined with baking paper, hence where the cake gets its name. (I didn't have any tin cups or baking paper, so I poured the batter into muffin cups and unwaxed paper cups).
Thanks to http://en.christinesrecipes.com/2008/08/cake-wrapped-in-paper-hong-kong.html for the recipe!
No comments:
Post a Comment