Paper Wrapped Sponge Cake
– 60 g (2 oz.) cake flour – 15 g (0.5 oz.) corn starch – 5 egg whites – 90 g (3 oz.) fine sugar (castor sugar) – 5 egg yolks, lightly beaten – 60 g (2 oz.) melted unsalted butter – Parchment paper – 15 paper muffin cups
Line the paper muffin cups with parchment paper, set aside.
Combine the cake flour and corn starch, sift twice, set aside.
Preheat oven to 200°C (392°F).
In a large mixing bowl, beat egg whites till frothy, add sugar in three (3) batches. Beat until soft peaks form, but not dry. You may use a stand mixer or an electronic mixer to beat the egg whites.
Gently fold in the beaten egg yolks until well combined. Add the sifted flour, fold gently until the flour is fully incorporated.
Mix a few tablespoon of the batter with the melted butter. Pour it back to the cake batter, fold gently until well combined.
Transfer the batter into the muffin cups, about 2/3 full.
Bake the sponge cake in the oven. Once they are in the oven, turn the temperature down to 175
F) immediately. Bake for 20 minutes or until they turn light golden brown in color. Remove from the oven, let cool before serving.
Cotton soft, fluffy and the best
ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.
Thick Brush Stroke
easy delicious recipes