A cream-filled cake stored in the refrigerator will last three days. right out of the oven they were denser than i was expecting, and after a couple hours thy have sank down… There are 147 sponge cake mold for sale on Etsy, and they cost $20.24 on average. Personally, I would advise you not to buy the mould or paper wraps just for this recipe. Once cooked, remove from oven and cool on wire rack for 5 minutes. What you care more is the texture and the taste and looks are of secondary importance. You mentioned to tip the cake upside down….should I do this straight after its finished baking and onto the bench? Add vanilla into egg yolks and whisk till combined. Once cake was completely cooled, I wrapped each cake sheet in parchment paper and plastic wrap and refrigerated them. *I made this cake in two days. 99 $19.99 $19.99 Get it as soon as Mon, Dec 28 I put it in the middle oven rack as well but did not change the result. Actually there is no need to tip the cake upside down. Unlike most other cake recipes, this traditional sponge cake does not have any leavening such as baking powder. Continue to mix well. I thought in my last try, I got the temperature right because it rose beautifully in the oven, the top was not too dark and not too light and when I opened up the oven to test the middle it was cooked through first go. Do the same for the final portion. Taste is nothing wrong but the look is not very beautiful. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. If not, the sides of the paper will burn and the sponge cakes won't look as nice. This will prevent the cake from collapsing. Then lightly fold the beaten egg whites in 3 portions into the egg batter. 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? Pour batter into cup cake molds lined with baking paper. Any suggestion for the paper? 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. I saw in the recipe it says soft peaks, but in the video it says stiff peaks. You guessed it: white. Mix with a whisk. There is one day, when I visited a restaurant closing down sale and spotted some tall moulds. The taste is definitely great just need to get it to be puffed up like the ones you made. I would like to try out this recipe. Please go to the Instagram Feed settings page to connect an account. I do not know what the restaurant used these moulds for, but I think it is for dessert purposes. Most cake batters are baked in standard pans, such as … Thanks for sharing though, it does taste good but just really deflated. Not sure what you mean by using icing sugar. Making the batter. Taro, Purple Sweet Potato and Pumpkin Glutinous Rice... Purple Sweet Potato Glutinous Rice Balls (Onde Onde)... Do NOT follow this link or you will be banned from the site. 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. The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week, or frozen for up to 1 month. Lastly remove the baked sponge cake to cool completely on wire rack. Enjoy. First preheat oven to 180 degree C. Then line muffin pan with parchment paper. Ann. 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. Do not use powder sugar. Just remove them to cool on wire rack. Kind Regards, I whipped the egg whites in my standing mixer with the cream of tartar and sugar until stiff … Ribbon stages means when you take up the beater, the egg yolk batter drips down slowly instead of flowing down quickly. Any idea why? @2020 - Huang Kitchen. My the top of my cupcakes become very moist overnight, how do I prevent this from happening? What I guarantee you is the texture and taste but as for the shrinkages and cracks, it very much depends on individual oven heat circulation that need many bakes to determine the optimum temperature and what I shared here is the temperature that I used today. Thanks. Paper wrapped sponge cake is quite popular around the region with reasonable price and its still available at some of the old coffee shop. How Do You Store a Sponge Cake Overnight Before Frosting It? Hi Angie, Fold lightly and swiftly in one direction with a spatula. Everyone’s oven Hi, I noticed in the youtube video, it mentions 120g of sugar but on the recipe ingredients and method page it only says 80g. Enjoy! Bake at 340F for 30 to 35 minutes on lower rack in the oven. Everyone’s oven is different so you may need to see what is the optimum baking time for your oven. The only difference besides the way that they are prepared and presented is that the Chinese sponge has milk and fat added to … Use a chopstick to stir the batter and bang the cups against the table 1-2 times to force out the trapped air. Below is another attempt that I used muffin cups. Fold quickly and lightly until well combined. I want to make this for my dad, I hope he likes it:). Serve these super soft and fluffy chinese sponge cake for afternoon tea or anytime you desire. The cool thing was they were tall and wrapped in ‘paper’. Hi Rachel, this usually happen if you store the cakes in airtight containers before they are completely cooled, You want the towel to be very damp but not dripping wet. Individual Sponge Cakes with Flavored Cream Recipe. Without any hesitation, I bought these second hand mould as I know it is difficult to buy these mould even in bakery supplies shop. I’ve been using castor so far. Butter is warmer than room temp, milk and eggs are at room temp. Transfer the batter to the paper casing with about 80% full. just regular granulated white sugar or the confection (powder) sugar? For my cup, it is about 15cm x 15 cm . If you just want to have the cake and does not want to invest in additional moulds or paper casings, just use your normal muffins mould and it works well too but it just does not look liked the traditional paper wrapped cake . * Yes, the recipe calls for 80g sugar instead of 120g. Try to use a thin parchment paper.You can use a smaller glass or cup to press down on the parchment paper to form a liner and keep its shape.Otherwise, I think you may want to try to shop for some ready muffin liners for this cake. Also known as 纸包蛋糕 or Paper Wrapped Cake, this cake is a classic sponge cake, most popular in Hong Kong. Next, beat egg whites in a clean mixing bowl with low speed until bubbles formed. This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. Perform the same for the other moulds. There must have been an error when the Youtube video was uploaded then. If the toothpick comes out of the cake clean, then they’re ready. But you need to turn the cake upside down once they come out from the oven as this cake is very light and fluffy and they will easily shrink in the middle. 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. However, as an old fashion Asian sponge cake it has to be worked out in this way. Looking at these super soft and moist paper-wrapped chinese sponge cakes certainly brings back a lot of old taste and childhood memories. Then sieve in all-purpose flour. Separate yolks and whites of eggs. 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. 2. Can I ask a few questions to give me the best chance of success next time? You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. Hence you need to find the optimum baking time for your oven. Try a piece before cutting the others. Of course, if you are doing a home business, possibly you will need to purchase the mould from internet. Just perfect for tea-time or a whole day snack. Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕）, This error message is only visible to WordPress admins, 3.6 – Interesting Cooking Ingredients Series, 4.9 – South Asia (India, Pakistan, Sri Lanka, Banglade), 9.1.5 – Plant Survival and Inspiration Series, 9.1.6 – Plants Around My Neighborhood and In Singapore, 9.7 – Things I Just Discovered In Singapore Series, FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP, FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD, A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥, Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）, Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）, Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）, Fried Dace With Fermented Black Beans (豆豉鲮鱼）, Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）, Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）, Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）, Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）, Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）, Fermented Black Soya Bean Minced Meat (豆豉炒肉末）, Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）, 80 grams of cake flour or low protein flour. Flip the cake over onto another sheet of non-stick baking paper and slowly peel of the baking paper on the cake. Transfer 1/3 of the meringue to the egg yolk better. I will try it again as my partner loves the taste. Thanks again for the recipe! In addition, the texture is not what I really want in my previous few attempts. I saw your previous comment stating to use icing sugar instead of castor? If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. Well you're in luck, because here they come. Maybe I will try it at a slightly higher temperature or make sure to beat the egg whites to stiff peaks in a quicker time. There is an interesting finding that when I issued a recipe with ugly pictures, members of Facebook Group members always produced much better looking cakes than me.. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. See Snacks & Appetizers Recipe Collection, Ayam Goreng Berempah (Malay Spiced Fried Chicken), Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角), Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉, https://www.thecalculatorsite.com/cooking/cups-grams.php, Pumpkin Sago Glutinous Rice Balls 金瓜汤圆西米露. Next, bake in the preheated oven for about 20 to 25 minutes until a toothpick inserted in the middle comes out clean. Depending the size of your mould, cut a square piece of baking paper that are big enough to wrap the whole cake. but not the fluffiness. Enjoy! 3. Save my name, email, and website in this browser for the next time I comment. I found a recipe for a paper sponge cake (when I was actually looking for a general sponge cake… Sorry for the confusion. Post was not sent - check your email addresses! Then gently fold into the egg batter. They also have many colour to choose from. Hope this helps. I was told it is rather common in Hong Kong but I am sure you can internet purchase. In a large measuring cup or bowl, combine melted butter and milk. Wrap a paper towel around a cake pan to find the circumference (It doesn’t have to be exact), then fold lengthwise to about 2-inches. Everyone’s oven is different. In a clean mixing bowl, add the egg white. Unfortunately, it didn’t last very long and sunk when I left the oven door open for it to cool before transferring it across to a rack. Personally, I have difficulty of using it in other bakes unless it is a chiffon type of cupcakes which are light and fluffy . I would like to try your recipe. 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. The next day I made the custard, glaze, whipped cream frosting, and assembled the cake. My cakes keep deflating after coming out of the oven – any idea where I went wrong? Pour the combined batter into the lined muffin pan till 3/4 full. Is the Pan Itself Important? Tips & Notes: When you bake the cake in 1 9-inch springform pan, the cake … This petite looking cup-shaped paper wrapped Chinese sponge cake is simply irresistible. any advice on what i did wrong? Today, I am very satisfied with this recipe and I have therefore decided to share the recipe. 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. 3pcs Cake Decoration Mold, DIY One-Piece Molded Fondant Roses Printing Mould Tool Set , Food Grade C Fondant cake decoration is very popular and in fashion, this tool can be used to create fantastic and eye- catching rose flower. Use a taller muffin cup as the baking tin. Step 9 Score a line along the sponge with a knife, careful not to cut all the way into the cake. temperature is different. Lastly, i hope this recipe will work well to you. 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. Pour 1/3 of the melted butter, fold until well mixed. Is it possible to use this recipe to make a cake in 9inch pan? All recipes and content are created by Back To Top. To prevent the cake from collapsing, the egg whites should be beaten to stiff peak form. I baked my cakes until I inserted a toothpick and it came out clean but the cakes still came out a little dense on the inside. 1. It’s a lovely tasting recipe! Pour the combined batter into the lined muffin pan till 3/4 full. And were soft and light and only slightly sweet. Did you scroll all this way to get facts about sponge cake mold? , perhaps you have not bake long enough until well mixed, add the cream of (! 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