French Style Sponge Cupcake (法试海绵小蛋糕)

40g egg yolk
30g caster sugar
1/2tsp vanilla paste
30g cake flour
20g corn flour

adequate amount of desiccated coconut/grated cheese

Method:
1. Preheat oven at 175C.
2. Sift flour and corn flour together, set aside.
3. With a hand whisk, whisk egg yolk, sugar and vanilla paste till sugar melted, set aside.
4. Use a cake mixer, whisk egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Fold in 1/3 of the meringue into the egg yolk batter until combined.
7. Then fold in half portion of the meringue follow by half portion of the sifted flour, repeat process.
8. Pour batter into a piping bag, pipe batter into cupcake cups till 80% full.
9. Sprinkle top with desiccated coconut/grated cheese.
10.Bake in preheated oven for 15-18mins.
11.Remove cakes from oven and cool on wire rack