Talk:White sugar sponge cake

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Is this the same as the vietnamese sweet called "Bánh Bò"? Pyon 10:25, 8 April 2007 (UTC)

I am about 80% sure it is not. Benjwong 14:52, 8 April 2007 (UTC)

Take a look at the Banh bo article. It looks like the Vietnamese got this from the Chinese White sugar sponge cake (even if the Vietnamese version is a little different in its recipe).

Contents 1 Steamed or baked? 2 Rice flour? 3 China? 4 Heated before eating?

[edit] Steamed or baked?

Is it steamed or baked, or may it be cooked either way? Badagnani 23:56, 10 June 2007 (UTC)

[edit] Rice flour?

Need ingredients. Does it use rice flour? Badagnani 19:44, 14 June 2007 (UTC)

I am really not a chef. It's hard for me to make a call on the exact ingredient unless it is obvious infront of me like shrimp or fish etc. I am not too sure Banh bo is actually a derivative of this one. I am open to having a "see also" link and leave it at that. Benjwong 19:49, 14 June 2007 (UTC)

[edit] China?

Is it eaten in any part of China other than HK? Badagnani 17:15, 9 September 2007 (UTC)

[edit] Heated before eating?

I just got some of this and it didn't have a good texture or flavor at room temperature. Is it typically heated (either in an oven or by steaming) before eating, after purchasing it already made? Badagnani (talk) 03:48, 7 May 2008 (UTC)