Spongecake and Entourage – Fruit and Cream, or Chestnut Cream Topping

The spongecake is my mom’s specialty (and the only thing she likes to bake, really). After all the pictures of food experiments from this year, I have finally earned the right to cook in the non-jank kitchen at home! So just last month, I baked with my mom for the first time. In my life. No, I didn’t have those childhood memories of baking with my mother. She’ll have none of that mess, haha.

This recipe tastes similar to the cakes you’ll find in typical Asian bakeries. It’s a very light, fluffy texture, and is not too sweet. This batch makes about 6 cupcakes or a small 8″ circle cake.

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