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Paper Wrapped Chinese Sponge Cake 纸包蛋糕
    Servings Prep Time
    12sponge cakes 20minutes
    Cook Time
    20minutes
    Servings Prep Time
    12sponge cakes 20minutes
    Cook Time
    20minutes
    Ingredients
    Instructions
    1. First preheat oven to 180 degree C. Then line muffin pan with parchment paper.
    2. Separate yolks and whites of eggs. Add vanilla into egg yolks and whisk till combined. Then set aside.
    3. In a large measuring cup or bowl, combine melted butter and milk. Mix with a whisk. Then sieve in all-purpose flour. Continue to mix well. Next, place milk into a large measuring cup or bowl. Pour in melted butter and mix well. Then add sieved flour and combine well using a whisk or spatula.
    4. Add in the egg yolk mixture. Mix again till smooth and set aside.
    5. Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. Then, add sugar a little at a time (3 portions) and beat until soft peaks formed.
    6. Then lightly fold the beaten egg whites in 3 portions into the egg batter. Pour the combined batter into the lined muffin pan till 3/4 full.
    7. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Once cooked, remove from oven and cool on wire rack for 5 minutes. Lastly remove the baked sponge cake to cool completely on wire rack.
    8. Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. SO ENJOY!
    Recipe Notes

    Sift flour to have fine cake texture and no lumps in the cake.

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