It did have some shrinkages but it is not very obvious and when I Google images, apparently, shrinkages are common for this cake. 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. Just make sure the egg whites are beaten to the stiff peak form, and fold in lightly, then your cakes won’t collapse. Also known as 纸包蛋糕 or Paper Wrapped Cake, this cake is a classic sponge cake, most popular in Hong Kong. Pour 1/3 of the melted butter, fold until well mixed. Thanks. Add vanilla into egg yolks and whisk till combined. Lastly remove the baked sponge cake to cool completely on wire rack. 6 Holes Silicone Baking Mold 3D Half Sphere Reusable Mold for Chocolate Cake DIY Muffin Bakeware Kitchen Tools (Red-3PC) $18.99 $ 18 . Just perfect for tea-time or a whole day snack. There must have been an error when the Youtube video was uploaded then. Well, they are selling rather cheaply but in a pack of about 100 pieces.. 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. In a large measuring cup or bowl, combine melted butter and milk. Fold lightly and swiftly in one direction with a spatula. Is the Pan Itself Important? I’ve been using castor so far. Lightly beat the egg yolks and add to the flour-butter-milk mixture. Hope you like the post today. Thanks! Yes, the recipe calls for 80g sugar instead of 120g. Personally, I would advise you not to buy the mould or paper wraps just for this recipe. 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. 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. Kind Regards, When you fold the egg whites into the batter, do it lightly using a spatula. All recipes and content are created by Back To Top. Can you convert it to us metric? This recipe uses castor sugar. The most popular color? What kind of sugar is used? Enjoy! Sorry, your blog cannot share posts by email. Transfer 1/3 of the meringue to the egg yolk better. I do not know what the restaurant used these moulds for, but I think it is for dessert purposes. @2020 - Huang Kitchen. Continue to mix well. Is it possible to use this recipe to make a cake in 9inch pan? 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. Roll the cake together with the baking paper … Continue to beat at high speed and add sugar tablespoon by tablespoon. SO ENJOY! Then sieve in all-purpose flour. Hi Angie, thankyou for the clarification, I will try to make this sponge cake again next time and see if it works better. but not the fluffiness. temperature is different. I was told it is rather common in Hong Kong but I am sure you can internet purchase. The cake if bakes too slowly will take longer time to set and may fall, causing a dense texture on the inside. Hi Ann, sorry for the inconvenience caused. The egg white should be beaten till stiff peak. Is the temperature of the oven hot enough? It has a hint of orange scent during the first few minutes of the baking, the cake aroma slowly propagated and it filled the whole house with this homey whiff. 3. * If not, the sides of the paper will burn and the sponge cakes won't look as nice. The next day I made the custard, glaze, whipped cream frosting, and assembled the cake. What you care more is the texture and the taste and looks are of secondary importance. I would like to try your recipe. and the color. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes. I would like to try out this recipe. It’s a lovely tasting recipe! I will try it again as my partner loves the taste. 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. 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) . Does it matter when we mix the melted butter, milk and egg yolks, that they are at different temperature? can i add baking powder to this to make sure it will rise? *I made this cake in two days. Everyone’s oven is different. Beat the egg yolks and sugar under high speed until light and thick or until ribbon stages. 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. Let me know how it turns out and hope your dad will like them. Use a chopstick to stir the batter and bang the cups against the table 1-2 times to force out the trapped air. the taste is just right though. It’s only natural for these cup cakes to shrink a little when they are cooled down. Usually cakes sink when the cake batter is not completely cooked. Can you convert gram to US metic? Lastly, i hope this recipe will work well to you. A Traditional Delicacy That Brings Back Memories: Paper Wrapped Chinese Sponge Cake 纸包蛋糕. Looking at these super soft and moist paper-wrapped chinese sponge cakes certainly brings back a lot of old taste and childhood memories. Individual Sponge Cakes with Flavored Cream Recipe. Making the batter. Yes, you can as long as your cake pan is not too large. Please go to the Instagram Feed settings page to connect an account. Thanks for sharing though, it does taste good but just really deflated. It is light, soft, pillowy and tastes absolutely delicious. I found a recipe for a paper sponge cake (when I was actually looking for a general sponge cake… Hi Angie, Ann. Can I ask why? 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 Enjoy! Any suggestion for the paper? 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. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog. Gently transfer the cake batter into paper-lined muffin cups, fill till almost full and bake till the top turns golden brown. I baked this two times and both times they were deflated and now I think I know why… it’s disappointing to use up ingredients and for it to not look like the ones you made. In a medium mixing bowl, whisk the yolks with the vanilla. causing some condensation to form. Everyone’s oven Today, I am very satisfied with this recipe and I have therefore decided to share the recipe. Of course, if you are doing a home business, possibly you will need to purchase the mould from internet. I’ve tried it a few times. Paper wrapped sponge cake is quite popular around the region with reasonable price and its still available at some of the old coffee shop. So if you cannot find any tall moulds, will you be deprived of preparing these cakes? Try inserting a toothpick in the centre of the cake and it should comes out clean if the cake is done. To prevent the cake from collapsing, the egg whites should be beaten to stiff peak form. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Enter your email address to subscribe to this blog and receive notifications of new posts by email. For my cup, it is about 15cm x 15 cm . I didn't eat the cake until the third day. 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. The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week, or frozen for up to 1 month. Performed the same for the remaining 2/3 of the flour and the melted butter. (For round cake pans, you can just line the bottom; for rectangular or square pans, let the parchment come up over two sides to help lift the cake out of the pan… Enjoy cooking. 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? Taste is great but my parchment paper is too hard to push into the muffin liner. Thanks again for the recipe! Actually there is no need to tip the cake upside down. Hence you need to find the optimum baking time for your oven. These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs. Depending the size of your mould, cut a square piece of baking paper that are big enough to wrap the whole cake. I am posting my daily home cooked food in the above Facebook Group daily. Once it reaches soft to firm peak, off the machine. Then gently fold into the egg batter. Taste is nothing wrong but the look is not very beautiful. The cool thing was they were tall and wrapped in ‘paper’. However, as an old fashion Asian sponge cake it has to be worked out in this way. Any idea why? i tried to follow it exactly and think i did pretty good. 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. Again I have … Pour the combined batter into the lined muffin pan till 3/4 full. Then, add sugar a little at a time (3 portions) and beat until stiff peaks formed. 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. 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. Flip the cake over onto another sheet of non-stick baking paper and slowly peel of the baking paper on the cake. There are 147 sponge cake mold for sale on Etsy, and they cost $20.24 on average. You guessed it: white. We as a baker came across many kind of sponge cake recipes and techniques. Hence it is suited for those who do not like leavening agent in their baking. Place one layer of sponge cake in the bottom of the cake ring. Used this easy to follow recipe and had excellent results first time. It’s not greasy and not too dense. 1. Without any hesitation, I bought these second hand mould as I know it is difficult to buy these mould even in bakery supplies shop. The most common sponge cake mold material is silicone. just regular granulated white sugar or the confection (powder) sugar? 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. And were soft and light and only slightly sweet. Save my name, email, and website in this browser for the next time I comment. Do not use powder sugar. 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