Paper Wrapped Sponge Cake
Cotton soft, fluffy and the best sponge cake ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.
Servings: 15 cakes
Equipment
- Parchment paper
- 10 paper muffin cups
Ingredients
- 60 g (2 oz) cake flour
- 15 g (½ oz) cornstarch
- 5 egg whites
- 90 g (3 oz) fine sugar castor sugar
- 5 egg yolks lightly beaten
- 60 g (2 oz) unsalted butter melted
Instructions
- Line the muffin cups with parchment paper and set aside. Combine the cake flour and cornstarch, sift twice, and set aside. Preheat the oven to 200°C (392°F).
- In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar in three batches, continuing to beat until soft peaks form, but be careful not to overmix. You can use a stand mixer or a handheld electric mixer for this step.
- Gently fold in the beaten egg yolks until well combined. Add the sifted flour and fold gently until fully incorporated. Mix a few tablespoons of the batter with the melted butter, then pour it back into the cake batter and fold gently until well combined.
- Transfer the batter into the muffin cups, filling each about 2/3 full.
- Bake the sponge cake in the oven. Once they are in, immediately reduce the temperature to 175°C (350°F). Bake for 20 minutes or until they turn a light golden brown. Remove from the oven and let cool before serving.
Notes
You may use a 12-tin muffin pan and line with cupcake baking cups.
You may add a teaspoon of vanilla extract, lemon or orange zest to the cake batter, if you like.
Recipe Contributor: CP Choong
Nutrition
Serving: 15cakes | Calories: 95kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 20mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 187IU | Calcium: 10mg | Iron: 0.2mg