Paper wrapped sponge cakes is a classic bakery favorite in Hong Kong. This recipe for fluffy sponge cakes is easy!
Fluffy Hong Kong Style Paper Wrapped Sponge Cakes
Course: Snacks, DessertCuisine: ChineseDifficulty: MediumServings
10
servingsPrep time
20
minutesCooking time
30
minutesTotal time
50
minutesThis is a light and sweet sponge Chinese cake.
Ingredients
5 eggs separated into yolks and egg whites
1/3 cup melted butter
1/4 cup milk
3/4 cup enriched all purpose flour
2/3 cup granulated sugar
1/4 teaspoon vanilla extract
1/2 teaspoon lemon juice
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Line cupcake pan with 5” squares of parchment paper. Use a round spice bottle to shape parchment paper cups.
- Melt butter in microwave for 30 seconds and then in a bowl, combine melted butter with milk, vanilla extract, whisked egg yolks, and sift in flour. Mix well.
- In a separate bowl, beat eggs whites and lemon juice with electric mixer until foamy. Add sugar slowly while continuing to beat until stiff peaks form.
- Fold egg whites into flour mixture in quarter helpings with rubber spatula until all folded into together.
- Pour batter into parchment paper cups in cupcake pan. Bake at 350 degrees Fahrenheit for 30 minutes.
- Poke center with toothpick to see if cakes are done. If toothpick comes out clean, cakes are ready. Remove from oven and allow to cool for 2 minutes and then enjoy!
