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6 INGREDIENTS • 10 STEPS • 40MINS

Paper Wrapped Chinese Sponge Cake

Name: Paper Wrapped Chinese Sponge Cake
Total time: PT2400.0S
Yield: 12
Ingredients: 5 Egg; 50 gram Butter; 60 milliliter Milk; 100 gram All-Purpose Flour; 80 gram Granulated Sugar; 1/4 teaspoon Vanilla Essence

Recipe

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

5

Eggs

2 oz

Butter, melted

4 Tbsp

Milk, room temperature

3/4 cup

All-Purpose Flour, sifted

1/3 cup

Granulated Sugar

as needed

Vanilla Essence

Nutrition Per Serving

VIEW ALL

Calories

118

Fat

5.5 g

Protein

3.7 g

Carbs

13.5 g

Add to plan

Paper Wrapped Chinese Sponge Cake

Save

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 3

Separate yolks and whites of Eggs (5). Add Vanilla Essence (as needed) into egg yolks and whisk till combined. Then set aside.

step 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.

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 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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