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

Paper-wrapped Mini Sponge Cake

August 25, 2013 48 Comments

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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 | rasamalaysia.com

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.

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

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.

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

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!

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Recipe Name
Paper-wrapped Mini Sponge Cake
Preparation Time
20M
Cook Time
20M
Total Time
40M
Author
Rasa Malaysia
Average Rating
4.5
Based on 31 Review(s)

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48 COMMENTS... read them below or add one

  1. Sydney

    March 26, 2017 at 9:46 PM

    Delicious recipe! However I used regular sugar instead of caster/powdered, I only had my oven at 350, and I used an 8″ round pan instead of a muffin pan and all-purpose flour instead of cake flour because I didn’t have those on hand. Not as dense as the mini sponge cakes I usually get but still great! For (approximate) US measurements I used 1/2 cup sugar, 1/2 cup flour, 1/4 cup or half a stick of butter melted, and 2 tbsp corn flour/starch. Will make again for sure :)

    55.0

    Reply
  2. cakengifts.in Delhi

    May 29, 2017 at 11:25 PM

    This cake is really fabulous !!! All my friends became very happy after taking it, Thanks for sharing this wonderful recipe.I saw, CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!

    55.0

    Reply
  3. cakengifts.in

    May 29, 2017 at 11:27 PM

    With the help of this recipe I made this cake successfully because I did not know how to make it. It’s taste was superb!!! I would like to recommend this cake to all my friends.

    55.0

    Reply
  4. Wans

    December 9, 2017 at 7:49 AM

    Hi, may I know if I can leave out the parchment paper and just use the paper muffin cups? Love your recipes!

    Reply
  5. Lawrence

    January 31, 2018 at 8:08 AM

    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!

    Reply
    • Rasa Malaysia

      January 31, 2018 at 8:44 AM

      Hi Lawrence, I think you can just use regular flour for baking.

      Reply
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