Soft, fluffy and light sponge cake baked in a paper cup

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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Click HERE to watch the step by step instructions on YouTube

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

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.

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