Recipe Image
Servings:
12
Paper Wrapped Chinese Sponge Cake
These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs. It’s not greasy and not too dense. It is light, soft, pillowy and tastes absolutely delicious.
Total Time
40min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
12
Ingredients
•
5
Eggland's Best Classic Eggs
•
2
oz
Butter
, melted
•
4
Tbsp
Milk
, room temperature
•
3/4
cup
All-Purpose Flour
, sifted
•
1/3
cup
Granulated Sugar
•
1/4
tsp
Vanilla Essence
Cooking Instructions
1.
First preheat oven to 350 degrees F (180 degrees C).
2.
Then line muffin pan with parchment paper.
3.
Separate yolks and whites of
Eggland's Best Classic Eggs (5)
. Add
Vanilla Essence (1/4 tsp)
into egg yolks and whisk till combined. Then set aside.
4.
In a large measuring cup or bowl, combine
Butter (2 oz)
and
Milk (4 Tbsp)
. Mix with a whisk. Then sieve in
All-Purpose Flour (3/4 cup)
. Continue to mix well.
5.
Add in the egg yolk mixture. Mix again till smooth and set aside.
6.
Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Then, add
Granulated Sugar (1/3 cup)
a little at a time, 3 portions, and beat until soft peaks formed.
7.
Then lightly fold the beaten egg whites in 3 portions into the egg batter.
8.
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.
9.
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.
10.
Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. Enjoy!
Nutrition Per Serving
CALORIES
118
FAT
5.5 g
PROTEIN
3.7 g
CARBS
13.5 g
