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This here is some paper lined sponge cakes that I made. I`ve been searching and searching online for some recipes and this is the first one I`ve tried. These are also known in chinese as which you will always find in chinese bakeries. They are really soft and fluffy and has this eggy taste. So far I am not satisfied with this recipe cause the inside of the cake is a little too wet for my taste even after it`s done baking and I even let it sit out for a day and it`s still a bit wet. I think the difference is that the bakeries use sponge cake stabilizer and I don`t, not sure though. So I am still in search of the perfect or close to perfect recipe. Have you tried this before?
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