Angie's recipe & review

Paper Wrapped Cake (纸杯蛋糕) Recipe

KeywordRecipe

Servings	Prep Time
12cup cakes	25minutes

Cook Time

20 minutes

Servings	Prep Time
12cup cakes	25minutes

Cook Time

20 minutes

Ingredients

5medium Eggs
50grams 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.
60ml milk
100grams cake flour (T45)*In the original recipe, they have used all purpose flour, so it can used as a substitute
80grams granulated white sugar
1/4tsp Vanilla aroma extractI use the one from Dr. Oetker

Instructions

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 ^^!

Recipe Notes

1. Zeeuwse bloem is a flour type with protein percentage of 10% and is most suitable for making cookies and cakes.

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