Paper-Wrapped Sponge Cakes

These paper-wrapped sponge cakes are just like the ones you find at your local Chinese bakery. They are light and airy, not too sweet, and a perfect treat for any time of day.

Course Breakfast, Dessert, Snack

Cuisine Chinese

Method Bake

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cakes

Calories 254

Author Lily Ernst

Ingredients

Egg yolk batter:

5 large egg yolks
1/4 cup (60ml) vegetable oil
1/4 cup (60ml) milk
2 Tbsp granulated sugar
1 tsp vanilla extract
3/4 cup (90g) cake flour
1/4 tsp baking powder

Meringue:

5 large egg whites
1/2 tsp cream of tartar
1/4 cup (50g) granulated sugar

Instructions

Preheat oven to 350F. Line a 6-cup popover pan or tall jumbo muffin pan with parchment paper that extends over the rim.
In a large bowl, whisk together the egg yolks, vegetable oil, milk.
5 large egg yolks, 1/4 cup (60ml) vegetable oil, 1/4 cup (60ml) milk
Whisk in sugar, and vanilla.
2 Tbsp granulated sugar, 1 tsp vanilla extract
Sift in the flour and baking powder. Whisk again until smooth. Set aside.
3/4 cup (90g) cake flour, 1/4 tsp baking powder
Beat the egg whites on medium speed until frothy and add the cream of tartar.
5 large egg whites, 1/2 tsp cream of tartar
Gradually add in the sugar while beating. Continue beating until stiff peaks.
1/4 cup (50g) granulated sugar
Gently fold the egg whites into the egg yolk batter, 1/3 at a time until just combined. Divide the batter evenly into the prepared pan, filling about 3/4 full.
Bake for 20-25 minutes or until golden on top and a toothpick inserted into the center comes out clean. Immediately remove the cakes from the pan and lay them on their sides to cool on a cooling rack.

Notes

Leftovers can be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. Bring to room temperature before serving.

Nutrition