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Paper-wrapped Mini Sponge Cake

Paper Wrapped Mini Sponge Cakes


Paper Wrapped Mini Sponge Cakes

Makes 10 | Prep Time: 20 mins | Bake Time: 20 mins
Source: Kennymelody
Contributor: CP Choong


5 egg whites
90g (3 oz) fine sugar (castor sugar)
5 egg yolks, lightly beaten
60g (2 oz) cake flour (starch)
15g (0.5 oz) corn flour (starch)
60g (2 oz) melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases


Line the muffin cup cases with parchment papers, set aside.

Combine flours and sieve twice, set aside.

Preheat oven to 200C (392F).

In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

Gently fold in beaten egg yolks till well combined.

Followed by sieved flours, and gently fold till no trace of flours.

Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

Divide batter into the paper lined muffin cup cases, 2/3 full.

Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

Cook’s Notes:

1. You may use 12 holes muffin pan and lined with cupcake liners, yield more and shorter cakes. I have made 15 cupcakes with this way.

2. Add a tsp of vanilla extract, lemon or orange zest to enhance the flavour as desired.

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34 COMMENTS... read them below or add one

  1. Beverly

    In the recipe it calls for “corn flour”. Is that the same as corn starch, the stuff we thicken gravy with? I’ve never seen corn flour. Thanks!

  2. Gwen in L.A.

    What is the size of the eggs called for in the recipe?
    A volume or weight quantity for the egg whites would be most welcome.

    Looking forward to trying this recipe!

  3. G’day and yum, TRUE!
    Love how something so simple can provide the most food pleasure…I enjoy these topped with fruit too!
    Cheers! Joanne
    Spread the word on Twitter

  4. Elsie

    Thank you for posting this recipe. I have been away from home for so long and miss this cake. Do you beat the egg white until soft peaks and do you just fold in the egg yolks in one batch? Can’t wait to try out this recipe

  5. Shanti

    Hi Bee,

    I’ve tried this recipe and the other mini egg tarts.
    Those were rising well at first, but after put them out from the oven, it started to deflate.
    The recipe a bit similar with the chiffon cake recipe. Any tips for that?


    • Connie

      Did you pierce your cake with skewer to check if it’s cooked?If you do that with sponge cakes, they’ll normally deflate and collapse. The best way to check is to gently press the top of the cake with finger, and if it springs back without leaving a dent then your cake will be done and you won’t find it deflating as much as in using skewers.Hope this helps.

  6. Sharon

    In the first step when you said “beat till peak form”, is that soft peak (where the peak comes up with a slightly curl) or stiff speak (where the peak stand straight up and egg whites doesn’t slide from bowl when tilrt)?

    Appreciate your advice

  7. angel

    I just made these cupcakes and they tasted really good! But they deflated when I took them out of the pan. Is there any way to prevent that?

  8. Faith

    Not sure what I did wrong.. The cake turned out to be flat and a bit wet.. It looked like pancake. Any tips on where I might have done wrongly here?

  9. KIM

    Can I pls know how
    To melt the butter cos when
    I bake the butter sank at the bottom
    Making it oily & heavy

  10. bernadette

    Your recipes are truly beautiful and easy to follow.Please where can i get the paper cups used for the paper wrapped sponge cakes?

  11. Will this recipe work in a full cake size? Similar to the cakes they sell at the Chinese bakery? I’m trying to find a recipe that is like the ones I can find in the bakery, but the ones I’ve tried/found are still too dense. Thanks!

  12. Mitch

    I made the cupcake but it taste different from the store bought ones in china town it has a strong egg taste. Also it won’t rise.

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