Paper-Lined Sponge Cakes 紙包蛋糕
I made these cupcakes finally after someone asked about them the other day at Jo’s Deli Bakery Message Board. I originally got the recipe from ‘Cookeasy’ web site from Hong Kong a while ago before that site closed down end of last year. I have meant to try it out long before this as it is one of my favourite sponge cake. But what with one thing or another, I have never got around to it.
So over the weekend, after having dug out the recipe, I finally baked these cupcakes. Well, they turned out quite good, soft and light and airy, although not quite as fine a texture as those sold in Chinese bakeries. I suspect that those bakeries’ ones are made with the inclusion of sponge cake emulsifier which makes the cake’s texture finer and even softer. But I am still quite satisfied with this version. Will definitely make them again!
Adapted from the recipe ‘紙包蛋糕’ (posted by Giulio on June 27, 2001) at ‘Cookeasy’ website, Hong Kong.
Makes approx. 8 cupcakes
[Ingredients]
5 eggs, separated
pinch salt
120g caster sugar
60g cake flour
15g cornflour
60g melted unsalted butter
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare 8 dariole moulds. Cut 8 square pieces of baking paper large enough to fit into each mould. Place a piece of paper centred on top of a mould and put another mould on it, press down. Continue stacking the rest of the papers and moulds, set aside.
2. Preheat oven to 180°C. Combine cake flour and cornflour, sift twice.
3. Beat egg whites with pinch of salt until soft peaks. Gradually add the caster sugar and beat until stiff.
4. Beat the egg yolks and vanilla essence lightly and add into the beaten whites, fold in with a spatula. Sift the flour mixture into the egg mixture, fold in lightly and quickly.
5. Add the melted butter, fold in until well combined.
6. Unstack the paper-lined moulds, place the moulds on a baking tray. Divide the batter into the paper-lined moulds to about 80% full.
7. Bake in preheated oven for 20-25 minutes.
[Note]
Please note this recipes uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
So over the weekend, after having dug out the recipe, I finally baked these cupcakes. Well, they turned out quite good, soft and light and airy, although not quite as fine a texture as those sold in Chinese bakeries. I suspect that those bakeries’ ones are made with the inclusion of sponge cake emulsifier which makes the cake’s texture finer and even softer. But I am still quite satisfied with this version. Will definitely make them again!
Adapted from the recipe ‘紙包蛋糕’ (posted by Giulio on June 27, 2001) at ‘Cookeasy’ website, Hong Kong.
Makes approx. 8 cupcakes
[Ingredients]
5 eggs, separated
pinch salt
120g caster sugar
60g cake flour
15g cornflour
60g melted unsalted butter
1 teaspoon vanilla essence
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Prepare 8 dariole moulds. Cut 8 square pieces of baking paper large enough to fit into each mould. Place a piece of paper centred on top of a mould and put another mould on it, press down. Continue stacking the rest of the papers and moulds, set aside.
2. Preheat oven to 180°C. Combine cake flour and cornflour, sift twice.
3. Beat egg whites with pinch of salt until soft peaks. Gradually add the caster sugar and beat until stiff.
4. Beat the egg yolks and vanilla essence lightly and add into the beaten whites, fold in with a spatula. Sift the flour mixture into the egg mixture, fold in lightly and quickly.
5. Add the melted butter, fold in until well combined.
6. Unstack the paper-lined moulds, place the moulds on a baking tray. Divide the batter into the paper-lined moulds to about 80% full.
7. Bake in preheated oven for 20-25 minutes.
[Note]
Please note this recipes uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
Labels: Asian Cakes, Teatime Treats
posted by SeaDragon @ 12.10.04
18 Comments:
Hi SeaDragon,
Sorry I have no idea what 雪梨紙 is in english, people selling it do not know either!
Hey, I got another 紙包蛋糕 recipe from a cakes collection brochure given out by a local cake shop"Saint Honore" which operates as many as 70 retail outlets. You might want to have an experiment on this to see how it turns out. Some said this gives a better product than the one from Cookeasy.
egg 605g
sugar 170g
cake flour 170g
corn flour 20g
butter 113g
Bake at 220°C for 5 mins, then at 180°C for 15 mins
Byebye!
gstheq = as
gstheq,
Thank you so much for that. I will certainly try the recipe.
婷,
前幾天在妳家留言了。不過沒看到妳的聲息，沒事吧，估計是不是最近又不能進入妳家？我把留言重放這裡，知道妳看英文會頭大 :)
最近webshots不能顯示中文了，不管繁體或簡體字全部是亂碼，還好email通知信裡還能看到妳留言的內容。呵呵～
紙包蛋糕配方以前在Cookeasy那裡得來的。這是它原配方，我第一次做的就是完全按照這配方，不過我把做法改寫我自己做的過程﹕
紙包蛋糕
食譜提供：Giulio 6/27/01 11:23:32 PM
材料﹕
雞蛋 5隻（蛋白、蛋黃分開）
糖 4安士（120g）
鹽 少許（1小撮）
低筋麵粉 2安士（60g）
粟粉 1/2安士（15g）
牛油溶液 2安士（60g）
雲呢拿香油 少許（1小匙）
做法﹕
1～烤盤紙剪好放在蛋糕杯內（然後一個壓著一個讓紙定型）。可做約8個。
2～將蛋白與鹽打至軟性發泡，將糖分3次加入，繼續打至硬性發泡.
3～蛋黃加雲呢拿香油攪勻，輕輕上下拌入蛋白中。
4～將麵粉和粟粉同篩勻，加入蛋漿內，快手輕輕上下攪均勻。
5～加入牛油溶液，快手攪均勻。
6～倒入杯內，約8成滿（烤時會漲起）。
7～180°C烤15～20分鐘即成。
在Jo家已有幾位網友都做成功了，有的用比較低的杯模，但模仿把紙圍高出杯模也烤成功，有的在配方裡加40到50ml的牛奶，也成功。Jo用紙杯烤的，可參考她改良的配方（是英文，不過可參考照片）﹕
http://jodelibakery.netfirms.com/chinese pastries/paper lined sponge cake/paperlined_sponge_cakes.htm
我第二次做加了蛋糕乳化劑（ovalett special），組織更綿細，比較接近蛋糕店裡賣的，可做6個:
材料﹕
雞蛋 3個
細砂糖 70g
香草精 1小匙
ovalett special 1/2小匙
中筋麵粉 35g
玉米粉 15g
融化奶油 30g
做法﹕
1～蛋、糖、香草精、ovalett special、中筋麵粉、玉米粉全部一起打發，高速度打5～6分鐘左右。
2～拌入融化奶油攪均勻。
3～180°C烤15～20分鐘即成。（我那天烤其實是用220°C先烤5分鐘，然後轉180°C繼續烤15分鐘，不過烤後表面不平滑，所以還是建議全程用180°C烤）
海龍，
再次的謝謝你的食譜分享
剛剛才看到你的新link，所以過來了
這blogger 看起來滿好用的，是免費的嗎？
最近身子有點不適，所以少上來，有上來也上來一下下，無心思回覆留言，對不起哦！
婷,
原來是妳身體不舒服，那要多休息喔，身體好了再來做吧！
我這個Blogger是免費的，還不錯啦，而且上個星期它們才剛剛宣告開始有各種語言服務了，包括中文喔。
hi seadragon,
love your blog and the great informations .i live in us and have never heard of ovalette special.is it like "baking power" and the corn flour is it corn starch . i have try a few times making the paper cakes the end results not like the one buy from chinese bakery .will try again soon.thanks!
Diane
Hi Diane,
Thanks for your kind word.
Ovalette special is a type of cake emulsifier. It is NOT baking powder. The cake emulsifier makes the cake very light and fine-textured. It is actually very hard to find as it is usually only used by the commercial sector. As far as I know, the only brand available for the public outside of M'sia/S'pore is from Indonesia, the brand is 'Koepoe-Koepoe'. Not sure if it's available in the US, as I'm in Australia which I can buy from Asian supermarkets. Unfortunately, without this cake emulsifier, these Paper-Lined Cakes will not taste like those from the Chinese bakeries.
Yes, cornflour is cornstarch (see also my post on 'Ingredients by Pictures: Flours & Starches' for more info).
hi,
I can't find ovalett or cake emulsifiers here in the states . do you think xanthan Gum can replace it . thanks !
Diane
Diane,
Er, I've only ever seen the name 'xanthan gum' on the label of food packagings, but have no idea what it is, or what it does?
In simple term, cake emulsifier allows the fat (oil/butter, etc) and liquid (water/milk, etc) in a cake batter to easily mix together, so they don't separate, therefore making the cake texture very fine.
If you are game to experiment with the recipe, I would suggest using a natural emulsifier, which is egg yolk. However, I can't tell you how much to use, but I would start with about double the amount of egg yolks to egg whites... so for this recipe, try using 4 egg whites (4x30g=120g) and maybe 7 egg yolks (7x20g=140g, so the amount of egg is 120g+140g=260g total) instead of the 5 whole eggs (5x50g=250g, assuming an egg white is 30g and an egg yolk is 20g)... Also I would probably beat the whites and yolks together with sugar until ribbon stage, instead of the separating-egg method, to see if it works.
hi,
I've come across xanthan as I google cake emulsifiers and came across xanthan gum .it is listed as natural carbohydrate use by people who are allergic to gluten to add volume and viscosity to bread and bake goods. my paper cupcakes came out very fragrant and tasty but dense . i've try both ways of beating the eggs.i stop baking it cause can't eat anymore :( thank you much for your patience,will let you know how if it work .
Diane
Diane,
Thanks for the info on the xanthan gum. That sounds like a completely different thing to the emulsifier. So don't think xanthan gum can be used here. Hope you've better result next time you try the recipe again :)
my tentative 1st attempt (1/2 the recipe) was such a hit with my family that i baked again (full recipe this time). the resultant cakes were fragrant, but texture consisted of holes, instead of being finely grained. is it the gula malacca's fault (being in lumps instead of granulated?
sori, i missed out stating that i substitute gula malacca instead of granulated sugar.
A,
I have never tried using gula melaka to make this cakes. I don't know the answer to this one, my guess is that maybe the sugar did not dissolve properly, creating your problems.
Hi Seadragon,
I don't have dariole moulds so I'm just wondering is it possible to use paper cups? The recipe on jodelibakery site uses paper cups (under the recipe section on the main site, but wouldn't the paper cups burn/catch fire in the oven? Please let me know, thank you!:)
Lily,
That was my concern too regarding paper cups, so I've never tried it myself. Some paper cups are waxy, I'm also worried the wax will melt into the cakes! I would recommend you use muffin tray and line them with those 'cafe-style' baking-paper liners that you can buy from Woolworths/Safeway, would be much better, although they won't give you the tall classic shape of these cupcakes.
Hi Seadragon,
Thanks for your reply and tip. I went to Kmart at Footscray today and saw that they had oven proof v-shaped mugs (Homemaker brand) on clearance sale for 25cents each! I got myself 8 of them with the intention of baking your paper wrapped sponge cake recipe in them =]
Wow, only 25 cents each, they are cheap. Good luck with the recipe, and you might need to adjust baking time using those mugs as they are not as good a conductor of heat as metal dariole moulds.
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