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These Paper Wrapped Sponge Cakes are very popular in Hong Kong style bakery stores. My kids adore them. I say the homemade version is even better than those in the bakery!
Paper Wrapped Cakes
5 egg whites
7 egg yolks
3 oz butter
6 oz heavy cream
1/2 cup cake flour
1/2 cup + 2 tablespoon caster sugar
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
pinch of kosher salt
Preheat the oven to 345F. Melt butter in the microwave oven. Separate the egg yolks and the egg whites.

Use an electrical mixer to beat egg whites and salt, add cream of tartar and continue beating until soft peaks. Pour in about half of the sugar in the egg whites and beat until stiff peaks, set aside.
In another bowl, beat egg yolks and rest of the sugar until pale yellow. Then add heavy cream and vanilla extract, beat until well combined. Add melted butter and continue to beat mixture. Turn mixer to low speed and sift in cake flour until just combined, do not over mix.

Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites in 3 batches.

Pour batter into cup cake molds lined with baking paper. Bake at 345F for 30 to 35 minutes on lower rack in the oven. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready.

Transfer cakes onto a wire rack to cool completely.

Servings: 10

Nutritional information per serving

No nutrition information available

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