The quest to the perfect sponge cake was what started my baking journey. My first tang mian sponge recipe was delightful. It had a moist, light cottony texture that simply melted in the mouth. When paired simply with cream and…
Baking science: Soft pillowy sponge cake
My baking journey began because I wanted to eat the soft sponge cakes you can get at Asian bakeries. Even before birthday cakes could easily cost $90, bakery cakes weren’t cheap for immigrant families like ours. The only way was…
Injeolmi (roasted soybean rice cake)
Injeolmi is a traditional sweet Korean rice cake coated in roasted soybean powder called “konggaru” (콩가루) or kinako (きなこ)in Japanese. Traditionally it was a labour of love, pounding glutinous rice to create a chewy rice cake, then coated in roasted…
