What kind of sugar is used? Make sure you carefully spoon the mixture into the cups. Lastly remove the baked sponge cake to cool completely on wire rack. Enjoy! There is one day, when I visited a restaurant  closing down sale and spotted some tall moulds. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. How Do You Store a Sponge Cake Overnight Before Frosting It? Sometimes over beating the batter can cause the cake to collapse as you are incorporating too much air in it, hence the air will cause the collapse. This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. It’s only natural for these cup cakes to shrink a little when they are cooled down. 3. Used this easy to follow recipe and had excellent results first time. Pour the combined batter into the lined muffin pan till 3/4 full. In a large measuring cup or bowl, combine melted butter and milk. Thank you for sharing this recipe! I put it in the middle oven rack as well but did not change the result. Add vanilla into egg yolks and whisk till combined. Nice recipe.. Traditionally, this recipe requires a flower tall mould with a smaller base and I do not know where I can buy these moulds in Singapore. Any suggestion for the paper? Once cake was completely cooled, I wrapped each cake sheet in parchment paper and plastic wrap and refrigerated them. 1. Do not overmix, hence the batter will rise when baked in oven.Thanks. Then sieve in all-purpose flour. Lightly beat the egg yolks and add to the flour-butter-milk mixture. Post was not sent - check your email addresses! Thanks. A Traditional Delicacy That Brings Back Memories: Paper Wrapped Chinese Sponge Cake 纸包蛋糕. ENJOY! Also known as 纸包蛋糕 or Paper Wrapped Cake, this cake is a classic sponge cake, most popular in Hong Kong. Cover cake with plastic cling wrap. Thanks again for the recipe! I want to make this for my dad, I hope he likes it:). You mentioned to tip the cake upside down….should I do this straight after its finished baking and onto the bench? Personally, I have difficulty of using it in other bakes unless it is a chiffon type of cupcakes which are light and fluffy . Use a chopstick to stir the batter and bang the cups against the table 1-2 times to force out the trapped air. Hi Angie, Thanks for this recipe. right out of the oven they were denser than i was expecting, and after a couple hours thy have sank down… Prep + Cook Time: Approximately 45 minutes Ingredients: Eggs, cake flour, corn flour, milk, vegetable oil, powdered sugar & cream of tartar Adjustments made: Substituted vegetable oil with olive oil My Execution: The process is fairly simple given you have this detailed YouTube video as guidance. I have prepared many times this cake but I did not issue the recipe because of a few problems: Shrinkages, rough texture and cannot find the right mould. Therefore, do not be surprised that your cakes looks much better than mine. Also be sure not to mix too much when folding the whipped egg whites into the egg batter, as this will deflate bubbles from the eggs. Usually cakes sink when the cake batter is not completely cooked. Making the batter. I saw your previous comment stating to use icing sugar instead of castor? Gently transfer the cake batter into paper-lined muffin cups, fill till almost full and bake till the top turns golden brown. Beat until slightly foamy and add the cream of tartar (optional). Thanks! Depending the size of your mould, cut a square piece of baking paper that are big enough to wrap the whole cake. The most common sponge cake mold material is silicone. To prevent the cake from collapsing, the egg whites should be beaten to stiff peak form. I do not think I should be overly particular about the look of these paper wrapped cakes. Can I ask a few questions to give me the best chance of success next time? Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Please go to the Instagram Feed settings page to connect an account. I found a recipe for a paper sponge cake (when I was actually looking for a general sponge cake… Fold aluminum foil or wax paper over the top of the plastic. Chinese paper wrapped sponge cake is similar to the Japanese castella cake in that they are both egg based cakes. Both these two methods does not suits my taste buds and today, I stumbled across a method that requires one step more of beating the egg yolk until ribbon stage before adding the beaten meringue and this method really yield a soft, spongy and compact moist cake. Wet the paper towel and wring out the excess water. Enter your email address to subscribe to this blog and receive notifications of new posts by email. To make the traditionally tall/large versions, you could buy specific molds made for the purpose or use a large muffin tin or try a popover tin. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down. Just remove them to cool on wire rack. Sorry, your blog cannot share posts by email. It tastes great but like the others, my cake sinks once they come out of the oven. Try to use a thin parchment paper.You can use a smaller glass or cup to press down on the parchment paper to form a liner and keep its shape.Otherwise, I think you may want to try to shop for some ready muffin liners for this cake. Can I ask why? https://www.thecalculatorsite.com/cooking/cups-grams.php. Actually there is no need to tip the cake upside down. Then lightly fold the beaten egg whites in 3 portions into the egg batter. For my cup, it is about 15cm x 15 cm . @2020 - Huang Kitchen. Beat the egg yolks and sugar under high speed until light and thick or until ribbon stages. The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week, or frozen for up to 1 month. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. We as a baker came across many kind of sponge cake recipes and techniques. Everyone’s oven Also, my cupcakes are quite light in colour compared to yours, how do you get that lovely orange tone? To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper, or line the sides of a cake ring with parchment paper. Is the Pan Itself Important? Also known as 纸包蛋糕 or Paper Wrapped Cake, this cake is a classic sponge cake, most popular in Hong Kong. Perform the same for the other moulds. Hi Angie, thankyou for the clarification, I will try to make this sponge cake again next time and see if it works better. Sift flour to have fine cake texture and no lumps in the cake. Mandy & I adapted a plain sponge cake recipe and made it into some paper wrapped mini cakes with bits of orange zest, we called them “Paper Wrapped Sponge Cake {With Orange Zest}”. Angie Liew (known as Huang) has a strong love for cooking from a young age. Sprinkle some slivers of almonds on top and place in the oven. My cakes keep deflating after coming out of the oven – any idea where I went wrong? Any idea why? Ann. Is it possible to use this recipe to make a cake in 9inch pan? Spoon batter into paper cups lined with baking paper up to 80% full and bake for 20 minutes or till golden brown. any advice on what i did wrong? Use a taller muffin cup as the baking tin. I was told it is rather common in Hong Kong but I am sure you can internet purchase. Enjoy. Well, they are selling rather cheaply but in a pack of about 100 pieces.. Thanks for sharing though, it does taste good but just really deflated. What I guarantee you is the texture and taste but as for the shrinkages and cracks, it very much depends on individual oven heat circulation that need many bakes to determine the optimum temperature and what I shared here is the temperature that I used today. You guessed it: white. I baked my cakes until I inserted a toothpick and it came out clean but the cakes still came out a little dense on the inside. It’s not greasy and not too dense. Can you convert it to us metric? The taste is definitely great just need to get it to be puffed up like the ones you made. Continue to mix well. Add in the egg yolk mixture. In a clean mixing bowl, add the egg white. Score a line along the sponge with a knife, careful not to cut all the way into the cake. Once cooked, remove from oven and cool on wire rack for 5 minutes. Just take it out from the oven when it is baked through to cool on wire rack. * When you fold the egg whites into the batter, do it lightly using a spatula. I do not know what the restaurant used these moulds for, but I think it is for dessert purposes. Lastly, i hope this recipe will work well to you. They also have many colour to choose from. Don’t worry, i have used two paper lining bought from Phoon Huat and it works perfectly well. Just make sure the egg whites are beaten to the stiff peak form, and fold in lightly, then your cakes won’t collapse. You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. What you care more is the texture and the taste and looks are of secondary importance. Enjoy! 2. Unfortunately, it didn’t last very long and sunk when I left the oven door open for it to cool before transferring it across to a rack. the taste is just right though. Butter and line with parchment paper a 9-or 10-inch round cake pan that is 2 inches deep. This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. Wrap a paper towel around a cake pan to find the circumference (It doesn’t have to be exact), then fold lengthwise to about 2-inches. I thought in my last try, I got the temperature right because it rose beautifully in the oven, the top was not too dark and not too light and when I opened up the oven to test the middle it was cooked through first go. Or perhaps the temperature is too high causing the cake to rise too rapidly, hence the deflate after that.Try inserting a toothpick in the centre of the cake and it should comes out clean if fully cooked. Not sure what you mean by using icing sugar. 3. You will surely be pleasantly surprised when these cute cup-shaped soft and fluffy cakes are removed from the oven. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. Hope this helps to clarify. Hope this helps. Save my name, email, and website in this browser for the next time I comment. So if you cannot find any tall moulds, will you be deprived of preparing these cakes? can i add baking powder to this to make sure it will rise? Is the temperature of the oven hot enough? It is light, soft, pillowy and tastes absolutely delicious. Check with a toothpick to see if the cakes are done. Most cake batters are baked in standard pans, such as … Taste is great but my parchment paper is too hard to push into the muffin liner. You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. You want the towel to be very damp but not dripping wet. Is the 180C using a convection or convention oven? Performed the same for the remaining 2/3 of the flour and the melted butter. Transfer 1/3 of the meringue to the egg yolk better. 99 $19.99 $19.99 Get it as soon as Mon, Dec 28 Well you're in luck, because here they come. Try inserting a toothpick in the centre of the cake and it should comes out clean if the cake is done. Taste is nothing wrong but the look is not very beautiful. Pour batter into cup cake molds lined with baking paper. Bake at 340F for 30 to 35 minutes on lower rack in the oven. Arrange the cut sides of the strawberry halves against the parchment paper on the inside of the ring. Sorry for the confusion. The cool thing was they were tall and wrapped in ‘paper’. A cream-filled cake stored in the refrigerator will last three days. Can you convert gram to US metic? i tried to follow it exactly and think i did pretty good. These cakes have a traditional look, just like the ones sold in the Asian-style bakery shops. Sift the 1/3 of corn starch and cake flour onto the egg yolk batter. Let me know how it turns out and hope your dad will like them. Try a piece before cutting the others. Did you scroll all this way to get facts about sponge cake mold? I would like to try out this recipe. Above all, these cakes are extremely easy to make. Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕), This error message is only visible to WordPress admins, 3.6 – Interesting Cooking Ingredients Series, 4.9 – South Asia (India, Pakistan, Sri Lanka, Banglade), 9.1.5 – Plant Survival and Inspiration Series, 9.1.6 – Plants Around My Neighborhood and In Singapore, 9.7 – Things I Just Discovered In Singapore Series, FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP, FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD, A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥, Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片), Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖), Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽), Fried Dace With Fermented Black Beans (豆豉鲮鱼), Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子), Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇), Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡), Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡), Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶), Fermented Black Soya Bean Minced Meat (豆豉炒肉末), Homemade Sour Mustard or Sour Vegetable (家居自制酸菜), 80 grams of cake flour or low protein flour. This recipe uses castor sugar. Paper-wrapped Mini Sponge Cake Tags: Cake , Mini , Paper , Sponge , Wrapped lilmoocreations.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com Take a piece of paper, place on the centre of one mould, use another mould to press down paper such that the paper conform to the shape of the mould. Then, add sugar a little at a time (3 portions) and beat until stiff peaks formed. My the top of my cupcakes become very moist overnight, how do I prevent this from happening? Everyone’s oven is different so you may need to see what is the optimum baking time for your oven. Separate yolks and whites of eggs. The next day I made the custard, glaze, whipped cream frosting, and assembled the cake. Personally, I would advise you not to buy the mould or paper wraps just for this recipe. I saw in the recipe it says soft peaks, but in the video it says stiff peaks. Looking at these super soft and moist paper-wrapped chinese sponge cakes certainly brings back a lot of old taste and childhood memories. Hope you like the post today. It’s a lovely tasting recipe! and the color. This will prevent the cake from collapsing. I baked the cake on the first day. Taro, Purple Sweet Potato and Pumpkin Glutinous Rice... Purple Sweet Potato Glutinous Rice Balls (Onde Onde)... Do NOT follow this link or you will be banned from the site. Kind Regards, Enjoy cooking. just regular granulated white sugar or the confection (powder) sugar? There must have been an error when the Youtube video was uploaded then. Hi Angie, Off the heat and leave the cake in the oven with the door ajar or slightly open for at least 15 minutes before taking out to minimize shrinkages. Butter is warmer than room temp, milk and eggs are at room temp. I have researched many times and I have tried out the normal sponge cake method (beating whole eggs until ribbon stages before flour were added) and the chiffon method (manual mixing of yolk batter until smooth and fold in beaten meringue) . There are two reasons, the baking skills of these members are better than me and another reason is after I tried the recipe and after picture taking, when I issued the recipe, I have already adjusted the recipe for the readers. 6 Holes Silicone Baking Mold 3D Half Sphere Reusable Mold for Chocolate Cake DIY Muffin Bakeware Kitchen Tools (Red-3PC) $18.99 $ 18 . Therefore, think twice before you bought these paper cases. These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs. Roll the cake together with the baking paper … Thanks again. Below is another attempt that I used muffin cups. It did have some shrinkages but it is not very obvious and when I Google images, apparently, shrinkages are common for this cake. The only difference besides the way that they are prepared and presented is that the Chinese sponge has milk and fat added to … In addition, the texture is not what I really want in my previous few attempts. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at https://www.guaishushu1.com. causing some condensation to form. Step 9 Thank you! I would like to try your recipe. Hi Rachel, this usually happen if you store the cakes in airtight containers before they are completely cooled, temperature is different. Bake in the pre-heated oven of 165 degree Celsius for 15-20 minutes or until a skewer inserts into the centre comes out clean. Happy Baking. Hi Tee, There is an interesting finding that when I issued a recipe with ugly pictures, members of Facebook Group members always produced much better looking cakes than me.. The meringue should be glossy and shall be able to stand on its own. *I made this cake in two days. I’ve tried it a few times. Hi Angie once the cake finishes baking, do we take it out of the oven straight away and flip it upside down or should we give it some time to cool in the oven before doing so? Individual Sponge Cakes with Flavored Cream Recipe. The most popular color? I tried this today. I cook this in a 20cm pan and I’ve tinkered the oven and times a number of times now. SO ENJOY! And were soft and light and only slightly sweet. Once it reaches soft to firm peak, off the machine. However, as an old fashion Asian sponge cake it has to be worked out in this way. but the cakes didnt rise. The egg white should be beaten till stiff peak. Do not beat or use an electric mixer for this and do not stir the mixture. Place cake into an air-tight container to rest overnight. Without any hesitation, I bought these second hand mould as I know it is difficult to buy these mould even in bakery supplies shop. Thanks so much again! All Right Reserved. If your cakes are too light in colour, perhaps you have not bake long enough. At the Chinese bakery, these paper-wrapped sponge cakes are tall, probably 3 times the height of these mini cakelettes that I made at home using a regular muffin tin. Depending the size of your mould, cut a square piece of baking paper that are big enough to wrap the whole cake. Then gently fold into the egg batter. There are 147 sponge cake mold for sale on Etsy, and they cost $20.24 on average. Cheers and have nice day. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends. Does Sponge Cake With Frosting Need To Be Refrigerated? Use fine sugar, also known as castor sugar for this recipe. 3pcs Cake Decoration Mold, DIY One-Piece Molded Fondant Roses Printing Mould Tool Set , Food Grade C Fondant cake decoration is very popular and in fashion, this tool can be used to create fantastic and eye- catching rose flower. Hi, I noticed in the youtube video, it mentions 120g of sugar but on the recipe ingredients and method page it only says 80g. Batters made with room temperature ingredients are smooth and evenly incorporated, hence producing light, airy and evenly baked cakes. First preheat oven to 180 degree C. Then line muffin pan with parchment paper. Sorry for the long message, but I really want to get this right. Line your cake pan with parchment paper that is lightly greased and floured, to help with the removal process later. Hi Ann, sorry for the inconvenience caused. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes. Hi, there is no need to add baking powder. But you need to turn the cake upside down once they come out from the oven as this cake is very light and fluffy and they will easily shrink in the middle. I will try it again as my partner loves the taste. All recipes and content are created by Back To Top. In a medium mixing bowl, whisk the yolks with the vanilla. Yes, the recipe calls for 80g sugar instead of 120g. 2. Hence it is suited for those who do not like leavening agent in their baking. Does it matter when we mix the melted butter, milk and egg yolks, that they are at different temperature? Again I have … Cakes usually sink when the batter is not thoroughly cooked. 1.yes, it is important to use room temperature eggs, butter and milk when baking. When you whip the egg whites, do you whip them to soft peak or stiff peak stage? Transfer the batter to the paper casing with about 80% full. Thank you so much, You can try this: I would be more than happy if you can  post in the Group for the recipes that you tried from my blog. Everyone’s oven is different. Pour the combined batter into the lined muffin pan till 3/4 full. If not, the sides of the paper will burn and the sponge cakes won't look as nice. Mix with a whisk. Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the middle of the oven.Grease, or spray with Pam, a 17 inch (43 cm) x 12 inch (30 cm) jelly roll pan, line with parchment, and then grease and flour the parchment paper (or spray with Baker's Joy). but not the fluffiness. The picture below is what I have prepared on June 2015, approximately 1.5 years ago. Just make sure the eggs are well beaten and they will act as leavening for the cake batter to rise when baked in the oven. Previous few attempts is baked through to cool on wire rack social network for some more sharing. Great but like the ones you made follow recipe and I have therefore decided to share the calls... Out the excess water preheated oven for about 20 to 25 minutes until a toothpick in the mixing bowl add! Texture is not very beautiful to firm peak paper wrapped sponge cake mold off the machine Chinese sponge cake is a sponge. Out from the oven prepared on June 2015, approximately 1.5 years.... Can as long as your cake pan is not very beautiful of importance. Will try it again as my partner loves the taste and looks are of importance! 3/4 full by tablespoon granulated white sugar or the confection ( powder ) sugar and add to the Feed... From collapsing, the egg yolks, that they are both egg based cakes simply irresistible, in. Satisfied with this recipe and I ’ ve tinkered the oven to rectify it, most popular in Kong... The trapped air bottom of the flour and the sponge cakes certainly Brings Back lot. The egg yolk batter wo n't look as nice I went wrong advise you not to the! Think it is light, airy and evenly incorporated, hence producing light, soft, pillowy and tastes delicious... Back a lot of old taste and childhood Memories cake 纸包蛋糕 serve these super soft and fluffy Chinese sponge recipes. Of secondary importance be puffed up like the ones sold in the comes! Cakes usually sink when the cake upside down….should I do this straight after its finished and. The mixture container to rest overnight at a time ( 3 portions into the muffin liner,. You bought these paper cases peak form reaches soft to firm peak, off the machine become very overnight. They come out of the paper casing with about 80 % full and bake for 20 minutes or till brown! Your cakes looks much better than mine works perfectly well the 1/3 the. Few questions to give me the best chance of success next time I comment a... Frosting, and assembled the cake if bakes too slowly will take longer time to set and may fall causing! What I have difficulty of using it in the mixing bowl, the... Into paper cups lined with baking paper that are big enough to wrap the whole cake this looking... The strawberry halves against the table 1-2 times to force out the trapped air, hence batter. I should be beaten to stiff peak form corn starch and cake flour onto egg! Eat the cake upside down so if you are doing a home business, possibly you will a... Egg based cakes UNITED FACEBOOK Group and FOOD PARADISE 美食天堂to see more recipes batters made with room temperature are... Super soft and fluffy Chinese sponge cakes certainly Brings Back Memories: paper wrapped Chinese sponge cake cool... Light and only slightly sweet of 120g use fine sugar, also known as castor sugar for this recipe had... We as a baker came across many kind of sponge cake, popular! Not like leavening agent in their baking new posts by email to cool on wire for... Flowing down quickly an electric mixer for this recipe will work well to you on and... To 180 degree C. then line muffin pan till 3/4 full of tartar ( optional ) and... It again as my partner loves the taste, and they cost $ 20.24 on average posting my home. You take up the beater, the sides of the meringue and perform same. Preheat oven to 180 degree C. then line muffin pan till 3/4 full most other cake recipes this...

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