Paper Wrapped Sponge Cake

4.61 from 79 votes
Recipe IndexRecipe

This post may contain affiliate links. Please read myย privacy policy.

Cotton soft, fluffy and the best sponge cake ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.

Sponge cake, wrapped with paper.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Sponge Cake

These cotton soft, fluffy, moist, airy mini sponge cake are the best!

They are wrapped and baked in cute paper cups, just like the best ones at Chinese or Japanese bakery stores.

Everyone loves them and they are great for afternoon tea, breakfast, or anytime of the day when you need a quick sweet treat.

This easy recipe is 100% fail proof and novice bakers friendly!

Fluffy sponge cake recipe.

Sponge Cake Recipe

Recipe ingredients for paper wrapped sponge cake.

This easy homemade sponge cake calls for five (5) simple ingredients below:

  • Eggs
  • Sugar
  • Cake flour
  • Corn starch
  • Melted butter

This recipe was contributed by CP Choong.

See the recipe card for full information on ingredients.


How To Make Sponge Cake

Line the paper muffin cups with parchment paper and place them in a muffin baking pan.

Step 1. Line the paper muffin cups with parchment paper, set aside.

Combine the cake flour and corn starch and sift it twice using a sifter.

Step 2. Combine the cake flour and corn starch, sift twice, set aside. Preheat oven to 200°C (392°F).

Beat the egg whites with a stander mixer until soft peaks form.

Step 3. In a large mixing bowl, beat egg whites till frothy, add sugar in three (3) batches. Beat until soft peaks form, but not dry. You may use a stand mixer or an electronic mixer to beat the egg whites.

Adding egg yolks, sifted flour and fold gently in a bowl using a spatula.

Step 4. Gently fold in the beaten egg yolks until well combined. Add the sifted flour, fold gently until the flour is fully incorporated.

Adding melted butter to the batter and fold to combine well in a mixing bowl.

Step 5. Mix a few tablespoon of the batter with the melted butter. Pour it back to the cake batter, fold gently until well combined.

Transfer the batter into the muffin cups and bake for 20 minutes.

Step 6. Transfer the batter into the muffin cups, about 2/3 full.

Bake the sponge cake in the oven. Once they are in the oven, turn the temperature down to 175°C (350°F) immediately. Bake for 20 minutes or until they turn light golden brown in color. Remove from the oven, let cool before serving.


Baking Tips For The Best Sponge Cake

Best sponge cake, ready to serve.

Here are the tips and techniques for the best results:

  • Double sift the cake flour and corn starch. This will ensure soft and cottony texture of the cake.
  • Make sure you don’t overbeat the egg white meringue. They should not be dry.
  • Make sure you fold and mix gently, to maintain the air bubbles in the egg white meringue.
  • If possible, melt the butter using double boiler method.

Frequently Asked Questions

How to make sponge cake fluffy?

If you follow the baking tips above, especially the parts on the egg white meringue and gentle folding of the cake batter, you will have fluffy cake.

Can I use all purpose flour?

Yes, you sure can.
For the best texture, cake flour is the preferred choice. Using cake flour will make sure that your sponge cake turn out extra soft, fluffy and light.

How many calories per serving?

This recipe is only 95 calories per cake.

Easy mini sponge cake in paper cups.

What To Serve With This Recipe

Chinese sponge cake, wrapped with paper.

Serve the cake with a cup of coffee or tea. For an afternoon tea menu, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.61 from 79 votes

Paper Wrapped Sponge Cake

Cotton soft, fluffy and the best sponge cake ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 15 cakes
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Equipment

  • Parchment paper
  • 10 paper muffin cups

Ingredients  

  • 60 g (2 oz) cake flour
  • 15 g (½ oz) cornstarch
  • 5 egg whites
  • 90 g (3 oz) fine sugar, castor sugar
  • 5 egg yolks, lightly beaten
  • 60 g (2 oz) unsalted butter, melted

Instructions 

  • Line the muffin cups with parchment paper and set aside. Combine the cake flour and cornstarch, sift twice, and set aside. Preheat the oven to 200°C (392°F).
  • In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar in three batches, continuing to beat until soft peaks form, but be careful not to overmix. You can use a stand mixer or a handheld electric mixer for this step.
  • Gently fold in the beaten egg yolks until well combined. Add the sifted flour and fold gently until fully incorporated. Mix a few tablespoons of the batter with the melted butter, then pour it back into the cake batter and fold gently until well combined.
  • Transfer the batter into the muffin cups, filling each about 2/3 full.
    Mini Sponge Cake
  • Bake the sponge cake in the oven. Once they are in, immediately reduce the temperature to 175°C (350°F). Bake for 20 minutes or until they turn a light golden brown. Remove from the oven and let cool before serving.
    Mini Sponge Cake

Notes

You may use a 12-tin muffin pan and line with cupcake baking cups.
You may add a teaspoon of vanilla extract, lemon or orange zest to the cake batter, if you like.
Recipe Contributor: CP Choong

Nutrition

Serving: 15cakes, Calories: 95kcal, Carbohydrates: 10g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 73mg, Sodium: 20mg, Potassium: 28mg, Fiber: 0.1g, Sugar: 6g, Vitamin A: 187IU, Calcium: 10mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





68 Comments

  1. Frances says:

    Ok. Big question is how do I store them, please?

    1. janellejtan@gmail.com says:

      Hi Frances, you can store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

  2. Jennifer says:

    Can you give regular measurements instead of grams or ounces Thank you

    1. Bee Yinn Low says:

      Hi Jennifer, this recipe has to be done using precise measurement. Cup measurement is not precise.

  3. Theresa says:

    Hi Bee, can I use groundnut oil instead of butter. My mom doesnโ€™t take butter

    1. Rasa Malaysia says:

      You can try, I can’t guarantee results if you change the ingredients.

  4. Annelies says:

    Is cake flour plain all purpose four or Self raising flour?

    1. The Reader says:

      Cake flour is a type of flour that’s low in gluten. It’s different from all-purpose flour or bread flour.

  5. Ro says:

    Hi Bee,
    Can i use paper muffin cups instead of parchment paper,and when I fold in the egg whites is it alright to leave some white streaks in the batter so I don’t over mix it.
    Thank you

    1. Rasa Malaysia says:

      You can skip the parchment paper if you like. You want everything to be incorporated.

      1. Rosalie says:

        Thank you

  6. Mandy says:

    These look absolutely divine! I will have to try them this weekend.

  7. YJ says:

    Love it! The texture and the taste is great. And the recipe is quite simple for a beginner.

    Thanks