It’s been a minute (or more like months lol) but I’m excited to get back into the swing of recipe testing and KZfaq! Even though I don’t even remember when this was filmed exactly, I just remember what an easy and simple treat this was to make and eat. Cantonese sponge cupcakes are classic Chinese bakery IMO. No nonsense, no fancy decorations or bells and whistles. Just the light and airy texture that speaks for itself. A cloud in edible sweet form. Lovely with a hot cup of coffee or tea to start or end these shorter fall days. Stay tuned for more videos & enjoy! 🥳
Makes 5-6 large cupcakes.
4 large egg yolks, separated and at room temperature
1/3 cup (68 g) granulated white sugar
1/4 cup (60 ml) neutral flavored oil (i.e. canola, grapeseed, vegetable)
1/4 cup (60 ml) milk (full fat or reduced fat), room temperature
1 teaspoon vanilla extract (can substitute with almond or whatever flavor you like!)
1/2 cup (65 g) cake flour, sifted