When I started driving a handful of years ago, I use to drive out to Los Angeles quite often. Each time I return, I would buy these paper wrap sponge cakes for my mom, it was one of her favorite snacks. I use to think they were impossible to make at home, How can a cake be baked in paper, how can it be so fluffy and moist... I can't even bake a bad cake, forget baking a good cake. Then in 2008, sometime in the early spring, I got a sponge cake recipe from a friend. My first attempt failed, I didn't know that egg whites were a matter of science when it comes to beating them. I had no idea what 'stiff peaks and soft peaks' meant, on top of that, I had not taken care in separating the yolks from the whites. Turns out if the whites have any bit of yolk or oil in it, it will not beat up right. After that first attempt, I started to search online to see how a cake is made. That is the start of my caking baking experience. Every once in a while, I would change something or another, but most the time the cakes were successful.
A few months ago, one of my best friends went to Guangzhou, China, she brought back some aluminium baking cups. I used them for the very first time yesterday. Its the basic chiffon cake, topped with almonds on top. I was able to get 14 cups filled. Recipe in earlier posting.
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