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!
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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!
Rasa Malaysia
Yes the same.
Kiran @ KiranTarun.com
Perfect and cute little sponge cakes, Bee! Pinned!!
Kumar's Kitchen
oh these sponge cakes look so lovely wrapped up in paper,deliciously tender :-)
peirong
Just curious if I can use plain flour instead of cake flour? Thanks!
Vivienne
How long will these sponge cakes keep fresh?
Rasa Malaysia
A couple of days room temperature.
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!
Rasa Malaysia
Large.
Ash-foodfashionparty
I can blindly follow your recipe and it comes out perfect everytime. I love this. Pinning it.
Betsi
Please put US measurements….. Thank you
mickeydownunder
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
@mickeydownunder
Jayne
Interesting that cornflour is used. Does it give a lighter texture compared to using all normal flour?
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
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?
Thanks
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.
Lily
please put us measurement, thank you so much!
Sharon
Hi,
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
Sharon
christine
Please can you tell me what is Castor Sugar. Here is my email address: c[email protected]. Thank You
Rasa Malaysia
Fine sugar.
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?
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?
Rasa Malaysia
Your egg whites were not beaten enough or become foamy.
KIM
Can I pls know how
To melt the butter cos when
I bake the butter sank at the bottom
Making it oily & heavy
Thanks
Rasa Malaysia
Melt with microwave or heat up slowly.
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?
Cortney
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!
Rasa Malaysia
Not sure, but it’s exactly like bakery if you follow the recipe.
Ps
My cake rise up nicely but it deflate when I remove it from oven.any tips?
Victoria
I tried the recipe. It tastes good but not fluffy. It lumps at the bottom. Any advice?
Rasa Malaysia
You didn’t your egg whites well.
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.
Michelle
Is it salted or unsalted butter called in the recipe?
lisna
How to beat egg yolk to lightly ? It’s using mixer or not? Thank you before.
Katherine Kavouris
Is castor sugar the same as powdered sugar? Where is it available? So yummy.
Rasa Malaysia
Yes powdered sugar.
Katherine Kavouris
Is corn flour the same as corn meal?
Rasa Malaysia
No it’s not the same.
Rumi
Hello Bee,
First of all, thank you for your lovely blog, I’ve made many of your recipes with great success.Just got back from a long trip to Malaysia and suffering from serious post travel depression and i was searching for this paper wrapped sponge. I miss Toast Box :(
Please make a video making these. Lots of love.
Angelia chong
I tried your recipe in the wee hour this morning & it turns out great. Can I substitute melted butter with cooking oil? Have good day. Angelia
Rasa Malaysia
I am not sure about the results but you can try.
May
Hi,
I have been trying to find a good chinese sponge cake recipe. These turned out pretty tasty, but I felt tasty “eggy”. I measured out ingredients very carefully with a scale. When compared to other recipes, the egg to flour ratio is higher. No problems with rising. May try this recipe again with one less egg. The temperature adjusting is interesting. Makes the cakes rise higher.
Thanks
Sydney
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 :)
cakengifts.in Delhi
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!!!!!
cakengifts.in
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.
Wans
Hi, may I know if I can leave out the parchment paper and just use the paper muffin cups? Love your recipes!
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.
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.