VISIT OUR SISTER SITE: EASY WEEKNIGHT
RECIPE BOX: / REGISTER

Rasa Malaysia: Easy Delicious Recipes

Rasa Malaysia: Easy Delicious Recipes

PinterestInstagramYoutubeRSS
You are here:Home / Recipes / Baking Recipes / Paper-wrapped Mini Sponge Cake

Paper-wrapped Mini Sponge Cake

Jump To Recipe
Recipe Index

Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups | rasamalaysia.com

Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups!

Hong Kong style famous paper wrapped spongecake recipe.

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.

Easy homemade traditional Chinese egg sponge cakes using paper wraps baking technique.

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.

Easy homemade Hong Kong flour chiffon cake recipe.

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!

How Many Calories Per Serving?

This recipe is only 142 calories per serving.

5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
    REGISTER TO SAVE RECIPE »
    Print
    Leave a review 🡢

    Paper Wrapped Mini Sponge Cakes Recipe

    Servings 10 cakes
    Prep Time
    Cook Time
    Total Time

    Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups.

    Calories 142 kcal
    Author

    Ingredients

    • 5 egg whites
    • 90 g fine sugar (castor sugar) (3 oz.)
    • 5 egg yolks, lightly beaten
    • 60 g cake flour (starch) (2 oz.)
    • 15 g corn flour (starch) (0.5 oz.)
    • 60 g melted butter (2 oz.)
    • 10 pcs 7x7 inch parchment paper
    • 10 muffin cup cases
    Click Here for Conversion Tool

    Directions

    1. 1
      Line the muffin cup cases with parchment papers, set aside.
    2. 2
      Combine flours and sieve twice, set aside.
    3. 3
      Preheat oven to 200C (392F).
    4. 4
      In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.
    5. 5
      Gently fold in beaten egg yolks till well combined.
    6. 6
      Followed by sieved flours, and gently fold till no trace of flours.
    7. 7
      Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.
    8. 8
      Divide batter into the paper lined muffin cup cases, 2/3 full.
    9. 9
      Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

    Recipe 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.

    Nutrition Facts
    Paper Wrapped Mini Sponge Cakes Recipe
    Amount Per Serving (10 cakes)
    Calories 142 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Cholesterol 111mg37%
    Sodium 30mg1%
    Potassium 40mg1%
    Carbohydrates 15g5%
    Fiber 1g4%
    Sugar 9g10%
    Protein 4g8%
    Vitamin A 280IU6%
    Calcium 14mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Baking
    Keyword: Paper-wrapped Mini Sponge Cake
    Love this Recipe? Try More »

    Latest Recipes:

    Easy Weeknight New Recipes:

    Pin4K
    Share446
    Tweet
    5K Shares
    If you try my recipe. please share it on social media using
    hashtag #rasamalaysia on so I can see your creations!
    JOIN RASA MALAYSIA INSIDERS ON FACEBOOK

    Leave a Comment

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

    60 COMMENTS... read them below or add one

    1. Kat

      Reply

      The texture and flavor turned out wonderful, but the cakes collapsed/deflated and squished the crumb as they cooled. Any suggestions to minimize this?

    2. SW

      Reply

      Thanks for this recipe, made it last weekend and it turned out really well!! Only things I added were 1/4 tsp cream of tartar while beating the egg whites, and 1 tsp vanilla essence to the egg yolks. I also dropped the muffin pan onto a flat surface several times before and after baking to help prevent deflation.

    5. Lawrence

      Reply

      Hello!

      Here in Europe we don’t have cake flour.

      I understand I can use plain flour with a dash of cornstarch instead? What about the rising agent and won’t it add up to be too much cornstarch in the mix?

      Thanks!

    As Seen On ...