Paper Wrapped Chinese Sponge Cake 港式纸包鸡蛋糕

Paper wrapped sponge cake is quite popular around the region with reasonable price and its still available at some of the old coffee shop. We as a baker came across many kind of sponge cake recipes and techniques. However, as an old fashion Asian sponge cake it has to be worked out in this way.  The top crust should looks like a crispy sugary layer of macaroon. Please read on for more.

Foamy egg white after adding in egg yolk and still looking nice pale & airy.

Ingredients :
4 egg white
70gm  fine sugar
4 egg yolk
48gm  all purpose flour
12gm  corn flour
1/4 tspn  baking powder (optional)
a pinch of salt
3 TB  corn oil
1 tspn  pandan paste

Method :
(1)  beat egg white till foamy then gradually add in sugar and beat till stiff.
(2)  now, add in egg yolk one at a time and beat till it looks pale and stiff, as picture shown as the above.

(3)  next, fold in flour mixture in 3 batches till everything is well cooperated.

(4)  once its done, stir in pandan paste and corn oil till well mixed.

(5)  divide batter to paper cups lined with folded papers equally. You can get around 8 big cups or 10 medium cups. Or you may also use paper water cups (party cups).

(6) finally, bake at preheated oven 175′C for about 20-25 minutes to till tester came out clean.
(7) leave cool then discharge paper cups.

These babies are soft as a pillow and the sugary crust layer is really yummy.  I’m sure your kiddo going to love this. Happy baking everyone !