Paper Wrapped Chinese Sponge Cake 纸包蛋糕
A traditional chinese delicacy that brings back memories. Soft, fluffy and filled with goodness of fresh eggs, these Paper Wrapped Chinese Sponge Cakes are simply irresistible. Unbelievably simple to make too!
Tap or Hover to Adjust Servings
Servings: 12 sponge cakes
Ingredients
- 5 eggs
- 50 grams butter, melted
- 60 ml milk, room temperature
- 100 grams all-purpose flour, sifted
- 80 grams sugar
- ¼ tsp Vanilla essence
First preheat oven to 180 degree C. Then line muffin pan with parchment paper.
Separate yolks and whites of eggs. Add vanilla into egg yolks and whisk till combined. Then set aside.
In a large measuring cup or bowl, combine melted butter and milk. Mix with a whisk. Then sieve in all-purpose flour. Continue to mix well.
Add in the egg yolk mixture. Mix again till smooth and set aside.
Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Then, add sugar a little at a time (3 portions) and beat until stiff peaks formed.
Then lightly fold the beaten egg whites in 3 portions into the egg batter. Pour the combined batter into the lined muffin pan till 3/4 full.
Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Once cooked, remove from oven and cool on wire rack for 5 minutes. Lastly remove the baked sponge cake to cool completely on wire rack.
Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. SO ENJOY!
Instructions
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Recipe Video
Notes
Sift flour to have fine cake texture and no lumps in the cake.