Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups!
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!
How Many Calories Per Serving?
This recipe is only 142 calories per serving.
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Paper-wrapped Mini Sponge Cake
Paper-wrapped Mini Sponge Cake Recipe. Soft, cottony, pillowy, and airy, the best sponge cake EVER, wrapped in cute paper cups.
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
Instructions
- 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.
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 Information
Yield
10Serving Size
10 cakesAmount Per Serving Calories 142Total Fat 7gSaturated Fat 4gUnsaturated Fat 0gCholesterol 111mgSodium 30mgCarbohydrates 15gFiber 1gSugar 9gProtein 4g
YJ
Love it! The texture and the taste is great. And the recipe is quite simple for a beginner.
Thanks
June
What is caster sugar?
Rasa Malaysia
Fine sugar.
Carisa
Thank you so much for sharing this recipe! I didn’t have the mini pans, so instead, I placed the batter into a 9×13 pan & I was completely guessing on the time & temp. Luckily it still came out still tasty! I was wondering if I wanted to make a pan 9″x13″ or 9″ bundt… would I double the recipe? Would I still need a parchment paper? What temperature & how long would I bake it for? Thank you so much!!!!
Rasa Malaysia
Thanks for trying this mini sponge cake recipe.
Esther
Also, the bottom of the cake seems a bit wet. Is it not throughly cooked?
Lisa
Awesome first time baking Paper-wrapped Mini Sponge Cake thank you
Kat
The texture and flavor turned out wonderful, but the cakes collapsed/deflated and squished the crumb as they cooled. Any suggestions to minimize this?
Rasa Malaysia
It’s your meringue egg whites, it’s not done yet.
Sunny
If you slowly open the oven door and let the cake adjust to room temperature, they’re less likely to collapse too!
SW
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.
Rasa Malaysia
Awesome, good to know that you had great success with this paper wrapped mini sponge cake!
SW
Thanks for an amazing recipe! Made it on the weekend and it turned out very well.
Mae
Hi. What is cake flour (starch)? Is this just regular cakeflour? Do you need to do anything else to it?
Rasa Malaysia
Yes cake flour.
Lawrence
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!
Rasa Malaysia
Hi Lawrence, I think you can just use regular flour for baking.
Wans
Hi, may I know if I can leave out the parchment paper and just use the paper muffin cups? Love your recipes!
Esther
Hi Bee,
I tried the mini sponge cakes. It was baking so well but when cooled, it deflated a bit and didn’t taste light and spongy. How can I resolve this? I find that all the folding made the egg whites deflat. Will adding cream of tartar help?
Rasa Malaysia
Don’t over mix.