Items such as sesame pastries and pineapple tarts are produced in Batu Pahat and baked here.
SINGAPORE – The glorious scent of egg sponge cakes baking in the oven hits your nostrils before you even see the shop unit that houses Huwa Bakery in Queen Street.
A box of 20 pieces costs $7. The cakes can be kept for three days unrefrigerated or four days in the fridge. To replicate the freshly baked taste and texture, head baker Alvin Teo, 44, recommends reheating the egg sponge cake for no more than a minute in a toaster oven.When piping hot, the eggy aroma is more intense and the cake has a fluffy and melt-in-the-mouth texture.
Unlike other beh teh soh, which have a crunchier exterior, the ones at Huwa Bakery have a soft and flaky pastry. The maltose filling is squidgy and not very sweet.
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