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.
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.
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.
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.
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 .
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.
Today, I am very satisfied with this recipe and I have therefore decided to share the recipe.
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.
WHAT IS REQUIRED
Servings: About 8 paper wrapped cakes
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)
- 5 egg whites
- 30 grams of white sugar
STEPS OF PREPARATION
- 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.
- 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.
- 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.
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.
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 https://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
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.
- A Trendy Mooncake Festival Snack Dan Huang Su AKA Salted Egg Yolk Flaky Pastry or 蛋黄酥
- Celery Braised Pan Fried Fish (芹菜半煎煮鱼）
- Chinese New Year Recipes–Mixed Nuts Florentine (杂果仁脆片）
- Classic Zucchini Slices (夏南瓜切片小吃）
- 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）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- 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）
- Cheesy Baked Prawns (奶酪烤虾）
- 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）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- July 2019 (1)
- March 2018 (1)
- December 2017 (1)
- July 2017 (1)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
Error: No connected account.
Please go to the Instagram Feed settings page to connect an account.
- 10,820,465 hits