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:
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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