Paper Wrapped Egg Cake 纸包鸡蛋糕

This spongy, soft and light Paper Wrapped Egg Cake is commonly found in Hong Kong and Macau.  This is an easy recipe to follow and only takes about 15 minutes to bake. Great to serve this cake, warm with coffee. This delicious cake is wrapped and baked in parchment paper in a flower shaped mould but you can also bake it in cupcake liners or small muffin pan. Just cut pieces of parchment paper for about 6 inches square or slightly bigger and nest it into the muffin pan Then use a smaller glass and press down on the parchment paper to form a liner and keep it shape. Slightly press the sides of the liner with your finger, so that the cake will stand up nicely after baked.

纸包鸡蛋糕

• 纸包鸡蛋糕是起源于香港和澳门的的一种海绵蛋糕，它的特色是以烘焙纸包裹着。
• 蛋糕超松软，簡單又美味！真材实料至于充滿香味。

材料：约15个小蛋糕

• 75克 融化牛油
• 4个 蛋黄 （用的都是大鸡蛋）
• 3个 蛋白
• 1/2茶匙 香草香精
• 70克 细砂糖
• 70克 低筋面粉
• 10克 玉米粉 （1.5 汤匙）
• 1茶匙 泡打粉 

1. 用电动打蛋器高速度将蛋黄，蛋白和砂糖一起打发至浓稠约5分钟，再转低速持续打一分钟。
2. 筛入粉类到蛋黄里（分2次），用橡皮刮刀翻拌均匀。
3. 取出少量的面糊倒入融化牛油里拌匀，再倒回面糊翻拌均匀即可。
4. 倒入蛋糊，轻轻的震出气泡。送进预热烤箱摄氏180度烤约15分钟或竹签扎人蛋糕内部不沾黏就可以了
5. 出炉后马上把蛋糕拿出，放在铁架上散热。

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