Chinese Paper Wrapped Sponge Cake Recipe | 紙包蛋糕
Soft, fluffy and light sponge cake baked in a paper cup
Bakery Style Paper Wrapped Sponge Cake | 紙包蛋糕
Bakery Style Paper Wrapped Sponge Cake | 紙包蛋糕
Today we will learn how to make bakery style paper wrapped cake. What is a paper wrapped sponge cake? It is a Chinese sponge cake wrapped in paper!
Paper wrapped sponge cake is one of the items you can find at asian bakeries. Chiffon cake baked in a paper cup are very popular like the egg tart and pineapple buns. These paper wrapped sponge cake were always my favorite pastry item. These cakes don’t contain any leavening. The beaten egg acts as leavening for the chinese sponge cake. Paper wrapped cakes have an eggy flavor and are medium sweet. They are super fluffy, soft and light.
Scroll down to check out the ingredients needed for the Paper Wrapped Sponge Cake with step by step instructions!
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Paper Wrapped Sponge Cake | 紙包蛋糕
Paper Wrapped Sponge Cake Ingredients
✿ 5 Eggs
✿ Lime Juice
✿ 80 Grams Sugar
✿ 50 Grams Oil
✿ 60 Milliliters Milk
✿ 100 Grams Cake Flour
✿ 1 Tablespoon Custard Powder
Paper Wrapped Sponge Cake INSTRUCTIONS | Click here for the recipe video
Prepare Molds
Line Mold With Parchment Paper.
Beat Egg Whites
Beat Until Soft Peaks.
Sponge Cake Batter
Fold Batter Together.
Pour In Molds
Fill Molds 3/4 Full.
Bake
Bake 350F | 20 -25 Min
How to Make Paper Wrapped Cake
Let’s prepare our molds first. Cut out parchment paper in a square. Put a parchment paper on top of a mold. Use another mold to press the paper in. Repeat with all.
Seperate the whites and the yolks.
Squeeze some lime juice to the egg whites. Whip up egg white until soft peaks. Add sugar (60 Grams) in 3 batches.
To the yolks add the remaining 20 grams of sugar. Whisk until combined. Add the oil and milk and whisk again. Sift in the flour and custard powder. Whisk until smooth and clump free.
Add about 1/3 of the egg white mixture to the egg yolk batter. Gently whisk to combine. When combined pour the mixture to the remaining egg whites. Gently fold with a spatula until combined.
Pour batter in each mold. Fill molds approx. 3/4 full.
Bake at 350F for 20 - 25 minutes. Let them cool down on a cooling rack before consuming.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ Custard powder is optional.
✿ Oil and milk has to be at room temperature.
Did you make this recipe?
If you made this recipe make a picture and hashtag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! ✿◕ ‿ ◕✿
Click here for the printable recipe! (Coming Soon)
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