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Paper Wrapped Mini Sponge Cakes Recipe

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

Course Dessert
Cuisine Baking
Keyword Paper-wrapped Mini Sponge Cake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 cakes
Calories 142 kcal


  • 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


  1. Line the muffin cup cases with parchment papers, set aside.

  2. Combine flours and sieve twice, set aside.

  3. Preheat oven to 200C (392F).

  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. Gently fold in beaten egg yolks till well combined.

  6. Followed by sieved flours, and gently fold till no trace of flours.

  7. Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

  8. Divide batter into the paper lined muffin cup cases, 2/3 full.

  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.