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Paper-Lined Sponge Cake

October 12, 2008

Typically found in traditional Chinese bakery, paper-Lined sponge cake is a Chinese style sponge cake which have a rich egg taste, baked in a paper cup/ muffin cup lined with baking/greaseproof paper.

Spotted this wonderful Recipe from Baking Mum/HugBear’s Blog and has been on my to-do list for a long time :P For this period of time, i’m in a “Retro/oldies” mood, been doing alot of traditional bakes, kuehs and all… Therefore i decided to make these…. I’m really AMAZED by the results! such simple ingredients…. simple steps…. and best of all AMAZING results! Check out the texture of the cake!

*float around* i love the texture of this cake! so yummy, taste really good on its own. Lined in paper makes it really easy for consumption as well. U should all try this! :P Visit <HugBear’s Blog> for the recipe and all her yummy goodies or get it here!

Ingredients:
4 eggs
100g cake flour
100g castor sugar
12g spongecake stabliser
25g milk
90g melted butter (reduced to 50g, As i ran out of butter :P)

Steps:

  1. Put all the ingredients except the melted butter into a mixing bowl.
  2. Beat everything on high for at least 7 mins until ribbon stage. This means that if you use your whisk with batter to write an “8″ on the batter won’t sink in but will appear visible for a while. This will be the right constitency for your batter.
  3. Add in melted butter at this stage and mix in thoroughly.
  4. Line some waxed papercups with baking paper.
  5. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 190C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.

Verdict?
Even with the fats reduction, the cake still turns out really soft and YUMMILICIOUS! KEEEEEEEPER! Thanks HugBear! :P Loved it!

- .: Baker Lee :.

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27 comments

  1. What is a spongecake stabliser and where can it be bought.


    • Use cream if Tartar. It’s available at all grocery stores


  2. Spongecake stabiliser is ovalette and can be bought at any supermarket like Jusco, Carrefour, etc. It is orange in color.

    I just tried this and like you said really soft and yummy !!!


  3. These look really fluffy! I’ve always seen it at the bakeries since young, but have never tried it myself. Thanks for sharing, Mandy :)


  4. i tried this recipe too when i started baking last year, is really soft.


  5. Hello Amanda

    Always fall in love with these soft cakes. My dad used to buy them for me in a neighbourhood confectionary. It was then often wrapped in serviette, I think.

    Thank you for bring back good memories..

    Cheers
    Olivia


  6. I don’t think they sell this stabilizer here in France. :( Your cakes look so delicious and soft.


  7. hi, i love reading your blog on all the bakings and cookings :) u make them seem so easy – with great result! :)
    i just ate this cake last week, may i knw hw to fold those baking paper into cups? i dont seem to get them right


  8. hi – can i steam them instead? will it work?


  9. hi, where did you buy your paper cups from? this looks delicious!


  10. Where can I buy ovalette around Chicago?


  11. I musttt try this now! I was suddenly craving it, and I found it!! >w<


  12. I love your site!

    _____________________
    Experiencing a slow PC recently? Fix it now!


  13. I’m in US where can I buy the cake stabiliser or emulsifier?


  14. I do not have the cake flour how?


  15. I made the cake using this recipe. But it is not fluffy as I usually buy in china town.
    The dough is yummy but it does not raise :(
    Do u know why?


  16. has anyone found a stabilizer in the chicago area and how do you fold the paper that goes into the cup


  17. how do you fold the paper for the cups


  18. The cake do raise in the oven but it come out it sink … What went wrong?


  19. Nil


  20. What kind of paper cups to use? Is parchment paper OK to line cup? Does one place paper cup in the muffin tin?


  21. Thnaks for sharing the recipe, may I know how to make the steam sponge cake ‘smile’

    Thank you


  22. Hi,

    do you know the exact measurements in terms of cups and tbs? I tried using a conversion online for grams to cups…and it turn out too watery and would not bake right.


  23. Can you tell me where I can purchase the paper cups? Thanks!


  24. I tried it with 1 tsp of cream of tartar in place of the cream of tartar. It works, thanks.


    • In place of the ovalette, I mean.


  25. Reblogged this on lovexsue.



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