sponge cake - 7 " / 18 cm cake mould

Ingredients: (can make 24 mini cupcakes)
- 4 eggs
- 80 g granulated sugar
- 80 g sifted twice cake flour
- 34 g unsalted butter
- 1/3 tsp vanilla extract

1. Preheat the oven to 350 F.

2. Line the cake pan with parchment paper.

3. Melt the butter by microwave for 20 - 30 seconds. Add vanilla extract.

4. Separate egg white and egg yolk. And separate the sugar in half.

5. Wipe the bowls and whisk with vinegar.

6. Whisk the egg yolk and half sugar until light yellow. At ribbon stage.

7. Add butter and whisk until combine.

8. Whisk the egg white with medium speed. Until it Become bubbles, separate the rest of sugar and add to the egg white while whisking. Then turn the faster speed to whisk until it turn to peak form.

9. Use rubber spatula to fold 1/3 egg white to egg yolk mixer. Then add 1/3 cake flour. Fold it until mixed. Keep adding the 1/3 egg white and 1/3 flour and folding in egg yolk. Until all the batter mix together.

10. Pour the batter into the mould and give several taps to get rid of excess air. 

11. Bake for 30 minutes or inside the cake reach 210 F.

10. Upside down the cake and rest for 15 minutes. Remove the sponge from the mould and peel off the baking paper. Leave it cool.

For 6 " / 15 cm cake mold:
- 3 eggs
- 60 g granulated sugar
- 60 g sifted cake flour
- 25 g unsalted butter
- 1/4 tsp vanilla extract

For 8 " / 20 cm cake mold:

- 5 eggs

- 100 g granulated sugar

- 100 g sifted cake flour

- 45 g unsalted butter

- 1/2 tsp vanilla extract

note:
If you won't have cake flour. Use have corn starch, use 50 g of all-purpose flour and 10 g of corn starch to replace 60 g cake flour.

Ref: http://www.christinesrecipes.com/2016/08/sponge-cake-separated-eggs-method.html

I used it to make a mango cake with vanilla sugar syrup brush between the layers of cake.

vanilla sugar syrup:

- 40 ml hot water

- 25 g sugar

- 1 tsp vanilla extract

cookie press cookies - make 120 to 150 cookies

ingredients:
- 1 1/2 cups unsalted butter
- 1 cup sugar
- 2 large egg yolks (** or substitute with 2 medium egg yolks **)

- 1 whole large egg (** with 2 medium whole eggs **)
- 2 1/4 to 2 1/2 cups sifted all-purpose flour (add no more than a cup of sifted flour if necessary)
- 1/2 cup sifted all-purpose flour (vanilla favor) or 1/2 cup cocoa powder (chocolate favor)

- 1/4 tsp salt
- 1 tbsp pure vanilla extract for vanilla favor or 1 tbsp chocolate extract for chocolate favor

- Coloured sanding sugar, sprinkle, etc for decorate

1. Preheat the oven to 350 F degrees.

2. In a large bowl, cream butter and sugar until light and fluffy.  Add egg yolks, egg white, flour, salt, and vanilla.  Mix thoroughly.  Cookie dough should have ice-cream look.  If too liquidly, add 1 tbsp flour, once at a time.  If too dry, add 1 tbsp milk, once at a time.

3. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet.  Decorate the cookies.

4. Bake until the cookies are lightly browned, 14 - 15 minutes.  To ensure even baking, rotate sheet halfway through the baking process.  Transfer to a wire rack, and let cool.

**At least make quadruple for each year