Christine s Kitchen

Chinese bakery sponge cake recipe


Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups | rasamalaysia.com
by bernadette,
5.0stars

Your recipes are truly beautiful and easy to follow.

Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups

Prep time:

Cook time:

Total Time:

Ingredients:

5 egg whites
90g (3 oz) fine sugar (castor sugar)
5 egg yolks, lightly beaten
60g (2 oz) cake flour (starch)
15g (0.5 oz) corn flour (starch)
60g (2 oz) melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases

Method:
Line the muffin cup cases with parchment papers, set aside.

Combine flours and sieve twice, set aside.

Preheat oven to 200C (392F).

In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

Gently fold in beaten egg yolks till well combined.

Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups | rasamalaysia.comFollowed by sieved flours, and gently fold till no trace of flours.

Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

Divide batter into the paper lined muffin cup cases, 2/3 full.

Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the that ones get at Asian-style bakery shops.Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups | rasamalaysia.com You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? Yes, I’ve got you covered as I have invited my contributor CP Choong back to share this mini sponge cake recipe with you.

I love this mini sponge cake very much. Every time I go to Asian bakery shops, I would always pick up a couple of these. They are not greasy, and not too dense, so I feel less guilty eating them because they are probably lower in calories (I might be completely wrong but it appears so). Plus, the paper-wrapped/paper-cup shape is always such an eye-candy, and I just can’t help picking them up.

Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. After a few attempts, she has perfected this recipe. When I was home earlier this year, I was lucky to taste these sponge cakes that she made. They were absolutely delightful, and taste exactly the same as the ones you get at bakery shops.



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