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RECIPE
6 INGREDIENTS10 STEPS40MIN

Paper Wrapped Chinese Sponge Cake

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Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
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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.

40MIN

Total Time
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
3 Tbsp
Butter , melted
1/4 cup
Milk , room temperature
3/4 cup
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Nutrition Per Serving
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CALORIES
118
FAT
5.5 g
PROTEIN
3.7 g
CARBS
13.5 g

Directions

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Step 1
First preheat oven to 355 degrees F (180 degrees C).
Step 2
Then line muffin pan with parchment paper.
Step 3
Separate yolks and whites of Egg (5). Add Vanilla Essence (1/4 teaspoon) into egg yolks and whisk till combined. Then set aside.
Step 4
In a large measuring cup or bowl, combine Butter (50 gram) and Milk (60 milliliter). Mix with a whisk. Then sieve in All-Purpose Flour (100 gram). Continue to mix well.
Step 5
Add in the egg yolk mixture. Mix again till smooth and set aside.
Step 6
Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Then, add Granulated Sugar (80 gram) a little at a time, 3 portions, and beat until soft peaks formed.
Step 7
Then lightly fold the beaten egg whites in 3 portions into the egg batter.
Step 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.
Step 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.
Step 10
Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. Enjoy!

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Nutrition Per Serving
Calories
118
% Daily Value*
Fat
5.5 g
7%
Saturated Fat
2.8 g
14%
Trans Fat
0.0 g
--
Cholesterol
85.4 mg
28%
Carbohydrates
13.5 g
5%
Fiber
0.2 g
1%
Sugars
7.1 g
--
Protein
3.7 g
7%
Sodium
32.6 mg
1%
Vitamin D
0.4 µg
2%
Calcium
21.1 mg
2%
Iron
0.7 mg
4%
Potassium
38.4 mg
1%
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