Paper Wrapped Chinese Sponge Cake Recipe 纸包蛋糕 | Huang Kitchen
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- čas přidán 24. 05. 2018
- ▼ See FULL STEP BY STEP RECIPE with INGREDIENT LIST in link below ▼
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CORRECTION
2:16 - 80g Castor Sugar
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CORRECTION
2:16 - 80g Castor Sugar
This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. Also known as 纸包蛋糕 or Paper Wrapped Cake, this cake is a classic sponge cake, most popular in Hong Kong. These cakes have a traditional look, just like the ones sold in the Asian-style bakery shops.
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. Just perfect for tea-time or a whole day snack. Above all, these cakes are extremely easy to make.
Unlike most other cake recipes, this traditional sponge cake does not have any leavening such as baking powder. Hence it is suited for those who do not like leavening agent in their baking. Just make sure the eggs are well beaten and they will act as leavening for the cake batter to rise when baked in the oven. Also be sure not to mix too much when folding the whipped egg whites into the egg batter, as this will deflate bubbles from the eggs.
Gently transfer the cake batter into paper-lined muffin cups, fill till almost full and bake till the top turns golden brown. You will surely be pleasantly surprised when these cute cup-shaped soft and fluffy cakes are removed from the oven. Looking at these super soft and moist paper-wrapped chinese sponge cakes certainly brings back a lot of old taste and childhood memories.
As always, Enjoy!
▼ See FULL STEP BY STEP RECIPE with INGREDIENT LIST in link below ▼
www.huangkitchen.com/paper-wra...
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Childhood memories
This is my favorite cake! Can’t wait to try this!
Love ur recipe easy to follow along for us newbies. Sponge Cake came out nice n fluffy. keep up good work!
Omg.... My grandma made this always in the past .... so delicious... I miss her so much
Thanks for viewing.
Cool
你好👋 我是中国人！
@@solarixomi 我也是
It looks amazing!! My childhood favourite :3
Lovely!!!! 😍👌
So nice
Can I use this recipe to make a cake?
Hello what's kind of flour?
Delicious and thanks for sharing my friend. Stay connected 👇🔔✅👍
Most welcome.
Can sharing teohchew png kuih recipe ? Inside the fillings is sticky rice (glutinous rice)潮州饭桃糕
Sorry, don’t have the video on it.
👍👍👍👍Great recipe as always...
Thanks. Enjoy!
Thanks
Gud recipe.. thankyou.. i have a doubt.. no need to add making powder ?
Sorry.. Baking powder
Chithira S No you don’t the egg whites kind of make it rise
Hi is it OK if I don't use the parchment paper but use normal muffin cup instead?
you can! that's what I did. :)
Does it matter if we salted or unsalted butter? Thanks!
If you are using salted butter, the omit the salt. Unsalted butter is believed to give more buttery taste to the cake. But I personally feel, both is fine .Enjoy!
Hi! Could i put in some lemon juice or zest?
What is the name of the paper used? I tried parchment paper and it was too stiff. Then I used cup cake papers but they aren't as nice looking as the paper wrap you use here. Thank you.
I used parchment paper and they were fine? What parchment paper are you using
May I know where I can get the pan that you used. Normally cup cake pan is very shallow
Can be easily bought in most bakery stores that sells cake tins and pans.
Im missing vanilla. I will try this today
I make according to your recipe and method, it rises so well and nice in the oven, but after i take out and let it cool, it sinks and appearance not nice, please advice
Cake usually sink when the cake batter is not completely cooked. Insert a toothpick in the middle and it should come out clean if the cake is fully baked before you remove from oven.
Are you using plain flour or self raising for this?
I am using all-purpose flour (plain flour) for this.
To answer the questions below, it Should be cake flour.
can you use all purpose flour
Yes you can, if you don’t have cake flour
Jizelle Ly to make cake flour it’s easy, 14 tbs of all purpose flour and 2 tbs of cornstarch!
What flour do you use?
Maybe all purpose flour or cake flour
all purpose works just fine. I used all purpose and it came out like the video. :D
I tried making this and when it finished baking, the bottom layer of the cake wasn't spongy like the top part. It was chewy, solid, and almost felt not cooked. What did I do wrong? Did I not mix the yolk mic with the egg whites in the last step enough?
Same happened to me. Not sure what went wrong but also it shrunk down after a few minutes out of the oven.
Hi! What flour do you use? Usually for things like this i think it’s supposed to be cake flour 😄
Unless you saw streaks of white and yellow, it was probably mixed well enough. If it seemed partially raw, put it back in the oven for a few minutes at a time. All ovens are different
And it's normal for fluffy foods to deflate a bit once cooled. Part of what makes it rise is steam, but that steam is gone when cooled.
I use plain flour and 50g sugar instead of 80g
Thanks for your feedback.
I tired it but the cake sinks in . How to prevent it ?
This Chinese Sponge Cake does sink a bit when cooled. Is yours totally sink in? One way to prevent is to not open the door of the oven when baking.
Thanks will try
I didn’t notice the 80g, hopefully with 120 they will turn out great :/
Sugar and sugar amount stated in recipe is different, is it 80g or 120g?
Hi, sorry for the error in the video. Should be 80g sugar. Thanks
I commented after baking haha! Luckily I went for 80g!☺️ thanks for the recipe it tasted delicious
I don't know why when I baked mine, the bottom layer would not be spongy and fluffy, but more like a custard feel. I used all purpose gluten free flour, and lemon juice instead of sugar, and I forgot the honey.. Maybe I needed to stir more on the egg yolk?
So you did everything differently and wonder now why it came out differently? 🤣
@@sonjapersch6074 I always thought you can alternate some ingredients here and there and still succeed in a way, but I could be wrong. Just wanted to get some advices, as you can tell I'm no baking expert lol.
@@macaugarlei haha yes I understand. I'm guessing the main thing that went wrong for you is leaving out the sugar because that would meddle with he consistency a lot, also introducing additional liquid with the lemon juice would be a problem for many recipes, so I'm guessing it's a mix of these two. The honey really should only make a difference in taste and the gluten free flour shouldn't make any. So try again with sugar! If you don't want to use regular sugar for health reasons, you could try birch sugar!
@@sonjapersch6074 Consuming birch sugar (xylitol) as if it were regular sugar can lead to severe intestinal consequences. It is also poisonous to animals. K W obviously has no baking sense.
it wasnt fluffy for me :( i wonder why
I just made this today and it didn't work.... it's not as fluffy as yours. Did you give the correct ingredients?
Why grease the pan when you’re using parchment paper, lol
Tried this recipe, it’s not very flavorful.
Its suppose to have a mild but fragrant egg flavor. Best to use fresh eggs to get its light egg fragrant. Thanks
Add more vanilla for your own taste
This was a bad recipe. Like the other comments....too dense. Something was off and very bland.
You didn’t say what flour to be use. Dislike
Tried this recipe. As some comments said, it’s not fluffy at all, it’s extremely chewy and solid, it gets worse when you leave them to the next day. Flavor wise also very bland, again, some comments stated it before.
I had tried another recipe before this, and it went pretty nice, I just want the full fluffiness, thought this one is exactly what I want. And now I’m very disappointed.