1. Whip eggs and egg yolks for 1-2min on low speed using an electric mixer. Add sugar 1/4 at a time and continue whipping until ribbon stage ( You should see trails on the surface of the foam that do not disappear).
   
   
2. With a rubber spatula, gently fold in flour and Okara / Bake King ground almonds into the egg foam half at a time. Do not over-mix this batter.
   
   
3. Stir the melted butter and milk together. Remove 2-3tbsp of the batter (from Step 2) and stir it into the melted butter-and-milk. Fold this mixture back into the main batter.
   
   
4. Press the cake batter through a sieve to make it smooth. Cover the bowl with clingwrap and chill the batter overnight to relax the batter.
   
   
5. Bake in greased Madeleine or Kueh Bolu pans at 190^o-200^o for around 8min. Each cavity should be around 3/4 full.
   
   
6. When the cakes are done, a toothpick inserted in the center of each cake should come out clean.

Notes

These mini sponge cakes will only work in very shallow Kueh Bolu or Madaleine pans. Cupcakes pans with deeper cavities are not suitable as the cake will be heavy.