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Recipes
Asian
Paper Wrapped Chinese Sponge Cake
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Recipe

6 INGREDIENTS • 10 STEPS • 40MINS

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.
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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.
http://www.huangkitchen.com/
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.
40MINS
Total Time
$0.97
Cost Per Serving
Ingredients
Servings
12
US / Metric
Egg
5
Eggs
Butter
3 Tbsp
Butter, melted
Milk
1/4 cup
Milk, room temperature
All-Purpose Flour
3/4 cup
All-Purpose Flour, sifted
Granulated Sugar
1/3 cup
Granulated Sugar
Vanilla Essence
1/4 tsp
Vanilla Essence
Nutrition Per Serving
VIEW ALL
Calories
118
Fat
5.5 g
Protein
3.7 g
Carbs
13.5 g
Add to plan
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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.
http://www.huangkitchen.com/
Cooking InstructionsHide images
step 1
First preheat oven to 350 degrees F (180 degrees C).
step 2
Then line muffin pan with parchment paper.
step 2 Then line muffin pan with parchment paper.
step 3
Separate yolks and whites of Eggs (5). Add Vanilla Essence (1/4 tsp) into egg yolks and whisk till combined. Then set aside.
step 3 Separate yolks and whites of Eggs (5). Add Vanilla Essence (1/4 tsp) into egg yolks and whisk till combined. Then set aside.
step 4
In a large measuring cup or bowl, combine Butter (3 Tbsp) and Milk (1/4 cup). Mix with a whisk. Then sieve in All-Purpose Flour (3/4 cup). Continue to mix well.
step 4 In a large measuring cup or bowl, combine Butter (3 Tbsp) and Milk (1/4 cup). Mix with a whisk. Then sieve in All-Purpose Flour (3/4 cup). Continue to mix well.
step 5
Add in the egg yolk mixture. Mix again till smooth and set aside.
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 (1/3 cup) 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 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 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!
step 10 Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. Enjoy!
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Tags
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Asian
Snack
Shellfish-Free
Kid-Friendly
Chinese
Vegetarian
Dessert
Quick & Easy
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