Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? Yes, I’ve got you covered as I have invited my contributor CP Choong back to share this mini sponge cake recipe with you.
I love this mini sponge cake very much. Every time I go to Asian bakery shops, I would always pick up a couple of these. They are not greasy, and not too dense, so I feel less guilty eating them because they are probably lower in calories (I might be completely wrong but it appears so). Plus, the paper-wrapped/paper-cup shape is always such an eye-candy, and I just can’t help picking them up.
Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. After a few attempts, she has perfected this recipe. When I was home earlier this year, I was lucky to taste these sponge cakes that she made. They were absolutely delightful, and taste exactly the same as the ones you get at bakery shops.
Try out if you love them. Enjoy!
Makes 10 | Prep Time: 20 mins | Bake Time: 20 mins
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.
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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