Paper wrapped cake (a.k.a. sponge cake) is a Chinese pastry type and it is very common in Hong Kong bakeries and even abroad in the Chinatown bakery shops. This cake is different than the Western cupcake as this is more a chiffon style cake wrapped in paper. I personally love this cake, because it is not as sweet as Western cupcakes and it’s fluffy <3.<3!
My recipe is based on Huang Kitchen’s recipe and I love it, it really reminds me of the store bought ones. I also like it, because you don’t need the actual paper cup holder to make it. You can simply make this paper wrapped cake by using a muffin tin. In addition to that I had some tweaks, I used cake flour (T45) instead of all purpose flour and used a food processor to make the beaten egg whites.
For the ingredients and directions, see below:
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Servings |
cup cakes
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- 5 medium Eggs
- 50 grams Unsalted butter (melted) A life hack to do this if you forgot to take it out the fridge beforehand is to put the butter in a glass and put that in a cooked bowl of water to melt it quickly.
- 60 ml milk
- 100 grams cake flour (T45)* In the original recipe, they have used all purpose flour, so it can used as a substitute
- 80 grams granulated white sugar
- 1/4 tsp Vanilla aroma extract I use the one from Dr. Oetker
Ingredients
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- Collect all ingredients. Line muffin pan with parchment paper with a cup (see video 1 below the recipe).
- Separate yolks and whites of eggs. Put the egg yolks in a small bowl and the egg whites in a medium bowl. Set aside the egg whites.
- Add vanilla essence to the egg yolks and whisk till fully combined and set aside.
- Put the melted butter and milk in a large bowl and mix with a whisk.
- Add the cake flour and continue to mix well. (I didn't sieve while using the cake flour, as the cake flour is already very fine. I used "Zeeuwse bloem" (note 1) that I bought straight from a Windmill shop. If you use all purpose flour, please do sieve.)
- Add the egg yolk into the mixture and mix again with a whisk until smooth and set aside.
- Beat egg white with either a hand mixer or a food processor. If you use a hand mixer use low speed until bubbles form and then add the sugar little by little in 3 portions and beat until stiff peaks formed. If you use a food processor like I did, turn on the machine and then also add the sugar in 3 portions and then the texture should be like in video 1 below the recipe.
- Fold the beaten egg whites lightly in 3 portions into the egg batter with preferably a dough spatula. After combined well, it should look like this:
- Preheat oven at 180 Celsius degrees.
- Pour the batter into the muffin tin till almost full (my tin was shallow, so I had to pour until almost full, if yours is deeper than until 3/4 full is also fine).
- Bake the cakes for 20-25 minutes (depends on your oven). The texture should not be wet, but like a sponge cake. When the timer goes off, take them out of the oven and cool on wire rack for at least 5 minutes. If you eat it when it's hot, it's not as tasty ^^!
1. Zeeuwse bloem is a flour type with protein percentage of 10% and is most suitable for making cookies and cakes.
I hope that you will give this paper wrapped cake recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.
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Cheers,
Angie
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