Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕) 

INTRODUCTION

I do not think I should be overly particular about the look of these paper wrapped cakes. It did have some shrinkages but it is not very obvious and when I Google images, apparently, shrinkages are common for this cake.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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. Taste is nothing wrong but the look is not very beautiful. The picture below is what I have prepared on June 2015, approximately 1.5 years ago. In addition, the texture is not what I really want in my previous few attempts.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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) . 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.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Traditionally, this recipe requires a flower tall mould with a smaller base and I do not know where I can buy these moulds in Singapore. I was told it is rather common in Hong Kong but I am sure you can internet purchase. There is one day, when I visited a restaurant  closing down sale and spotted some tall moulds. I do not know what the restaurant used these moulds for, but I think it is for dessert purposes. Without any hesitation, I bought these second hand mould as I know it is difficult to buy these mould even in bakery supplies shop.  

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

So if you cannot find any tall moulds, will you be deprived of preparing these cakes? Don’t worry, i have used two paper lining bought from Phoon Huat and it works perfectly well. Well, they are selling rather cheaply but in a pack of about 100 pieces.. Therefore, think twice before you bought these paper cases. They also have many colour to choose from. Personally, I have difficulty of using it in other bakes unless it is a chiffon type of cupcakes which are light and fluffy .

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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 . Below is another attempt that I used muffin cups.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Today, I am very satisfied with this recipe and I have therefore decided to share the recipe.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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.. 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. Therefore, do not be surprised that your cakes looks much better than mine.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)


WHAT IS REQUIRED

Servings: About 8 paper wrapped cakes

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Egg Yolk Batter

  • 5 egg yolks
  • 80 grams of cake flour or low protein flour
  • 20 grams of corn flour
  • 20 grams of white sugar
  • 60 grams of melted butter
  • 1 teaspoon of vanilla essence (optional)

Meringue portion

  • 5 egg whites
  • 30 grams of white sugar

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)


STEPS OF PREPARATION

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

  • Depending the size of your mould, cut a square piece of baking paper that are big enough to wrap the whole cake.  Try a piece before cutting the others.  For my cup, it is about 15cm x 15 cm .

  • 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. Perform the same for the other moulds.

  • Preheat the oven to 165 degree Celsius.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

  • Beat the egg yolks and sugar under high speed until light and thick or until ribbon stages. Ribbon stages means when you take up the beater, the egg yolk batter drips down slowly instead of flowing down quickly.

  • Sift the 1/3 of corn starch and cake flour onto the egg yolk batter. Fold quickly and lightly until well combined. Pour 1/3 of the melted butter, fold until well mixed. Performed the same for the remaining 2/3 of the flour and the melted butter. You will see a thick batter and set aside.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

  • In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar (optional). Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down.
  • Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Do the same for the final portion.

  • Transfer the batter to the paper casing with about 80% full. Use a chopstick to stir the batter and bang the cups against the table 1-2 times to force out the trapped air.

  • Bake in the pre-heated oven of 165 degree Celsius for 15-20 minutes or until a skewer inserts into the centre comes out clean. 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. 

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)


 

CONCLUSION

Lastly, i hope this recipe will work well to you. 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.  Personally, I would advise you not to buy the mould or paper wraps just for this recipe. Use a taller muffin cup as the baking tin. What you care more is the texture and the taste and looks are of secondary importance. Of course, if you are doing a home business, possibly you will need to purchase the mould from internet.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)


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Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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Hong Kong Paper Wrapped Sponge Cake (香港古早味纸包鸡蛋糕)

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