Jasmine Tea Cake Rectangles

Preparation info
  • Yield:

    496 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Eggs 220 g 7.76 oz 44.35%
  • Sugar


  1. Lightly spray a half sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
  2. Preheat a convection oven to 160°C/325°F.
  3. Make the cake using the warm foaming method.