Chinese sponge/chiffon sponge
I decided to experiment with two different flour’s. In the past I have used normal plain flour but this time used Mcdougalls plain flour and made one sponge and then the 00 flour and made a second sponge.
Yolk mixture after whisking
Egg white mixture
Whites folded into the yolk mixture
One sponge was split into two
The sponge on the right is the 00 flour.
I made a mango filling for the cake, the top two layers are the 00 flour.
There was a slight difference between the sponges and overall both flours were far superior to the ordinary plain flour I used in the pass. I would definitely only use 00 flour for any future Chinese sponges I make. The sponge was lighter and fluffier.