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Paper Wrapped Egg Cake 纸包鸡蛋糕

Ann Low

paper wrapped egg cake

This spongy, soft and light Paper Wrapped Egg Cake is commonly found in Hong Kong and Macau.  This is an easy recipe to follow and only takes about 15 minutes to bake. Great to serve this cake, warm with coffee. This delicious cake is wrapped and baked in parchment paper in a flower shaped mould but you can also bake it in cupcake liners or small muffin pan. Just cut pieces of parchment paper for about 6 inches square or slightly bigger and nest it into the muffin pan Then use a smaller glass and press down on the parchment paper to form a liner and keep it shape. Slightly press the sides of the liner with your finger, so that the cake will stand up nicely after baked.

Paper Wrapped Egg Cake

This is an easy recipe to follow and only takes about 15 minutes to bake. Great to serve this cake, warm with coffee.
Author Ann Low
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 15 small cakes

Ingredients
 

  • 75 g melted butter
  • 4 egg yolks - I used large eggs
  • 3 egg whites
  • 1 tsp vanilla extract
  • 70 g caster sugar
  • 70 g cake flour or plain flour
  • 10 g corn flour (starch) - 1.5 tbsp
  • 1/2 tsp baking powder

Instructions
 

  • Whisk egg yolks, vanilla, egg whites and sugar at high speed till thick, about 5 minutes. Then lower speed and continue to whisk for another one minute.
  • Sift flour, corn flour and baking powder together in 2 batches into egg batter. Fold well with a rubber spatula.
  • Take out some batter and mix well with the melted batter and pour it back to the batter. Fold well gently with a rubber spatula.
  • Pour batter into prepared paper cups and tap gently to release air bubbles. Bake in preheated oven at 180 deg C for about 15 minutes or skewer inserted comes out clean.
  • Remove cake from pan and cool completely on wire rack or serve warm.

Notes

Please keep in mind that all ovens temperature and baking time varies.
中文食谱在图片的下面
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纸包鸡蛋糕 Paper Wrapped Egg Cake

材料：约15个小蛋糕

做法：

  1. 用电动打蛋器高速度将蛋黄，香精，蛋白和砂糖一起打发至浓稠约5分钟，再转低速持续打一分钟。
  2. 筛入粉类到蛋黄里（分2次），用橡皮刮刀翻拌均匀。
  3. 取出少量的面糊倒入融化牛油里拌匀，再倒回面糊翻拌均匀即可。
  4. 倒入蛋糊，轻轻的震出气泡。送进预热烤箱摄氏180度烤约15分钟或竹签扎人蛋糕内部不沾黏就可以了
  5. 出炉后马上把蛋糕拿出，放在铁架上散热。
  • 玛芬烤盘垫上牛油纸（也可以用纸杯代替）
  • 将牛油纸剪成6×6寸正方形或更大（要看你的模型大小而定）；纸不能剪的太小，因为蛋糕烤好后会升高。
  • 纸放入玛芬盘内；用小杯子压一压使牛油纸定形；再用手指在底部边缘压紧，这样烤出来的蛋糕就不会东歪西倒了。

**烤箱温度和烘烤时间务必根据自家烤箱来定

食谱来至这里

 

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