Chocolate Pound Cake 朱古力磅蛋糕
To maintain the lovely chewiness and moisture of the classic pound cake, we substitute eggs with banana, and butter with rice oil respectively. The aroma of banana also adds to the flavor of this classic dessert. .
Main Ingredients:
In the (unlikely) event that you have to store your unfinished dessert in the fridge, we recommend keeping it in the fridge with our packaging to keep it as fresh as possible.
Reheating Tips
For cupcake/cake, please allow it to come to room temperature before serving.
For madeleines/muffin/bread, you can:
i. Reheat the foil wrapped pastry in the oven; OR
ii. Steam it! Yes, you read it correctly—STEAM. This traditional Chinese cooking skill will keep our bakeries pleasantly chewy. We received so many positive comments for this reheating method, It's your turn to try it!