Tuesday, August 24, 2010

Paper Wrapped Cakes (紙包蛋糕)

Paper Wrapped Cake

It’s so hot out there these few days makes people want to be lazy and stay home;  Turn on the AC and just relaxed.  We seldom turn on the AC (I say less than 10 days a year) since we are cheap live just 10 miles from the ocean and the temperature here is usually lower than other cities in L.A.  Normally, I rather get the fresh air than having the AC on.  However, today is one of those 10 days of the year.  Excessive Heat Warnings was issued for Southern California!  Click here for the news if you care!

Paper Wrap Cake merged 
Since the news advised us to stay out of the sun, so we did.  Plus, the kids are already a bit under the weather for a few days, I don’t want them to get any worse.  So, we all stayed home with the AC on, baking up a batch of these scrumptious “Paper Wrapped Sponge Cakes” (紙包蛋糕)"!  My son calls them “軟林林蛋糕, literally means super soft cakes.  And you bet they are, super soft and fluffy.

Paper Wrapped Cake

These Paper Wrapped Sponge Cakes are very popular in Hong Kong style bakery stores.  My kids adore them.  Unfortunately, we don’t live closed-by to a HKG style bakery.  So, I learned how to make them to ensure we have fresh cakes on hand any day of the week, whenever we crave one.  Plus, you know what goes into the cake when you bake your own.  :)  If you like cakes and desserts that are not too sweet, you’ll love this cake.  Plus, they are so light and fluffy, you might (I always) think they are zero calories!

Paper Wrapped Cake


Update:  If you don't have the cake mold for these Paper Wrapped Cakes, you can use a large muffin pan and it works the same.  Click here for the pan.  Since a batch yields 10 cakes, you'll need 2 of these pans.

If you don't want to fold your own cupcake liners with parchment paper, click here for the link where you can purchase ready made liners.




Paper Wrapped Cakes:  Printable Recipe
Makes 10

5 egg whites
7 egg yolks
3 oz butter
6 oz heavy cream
1/2 cup cake flour
1/2 cup + 2 tablespoon caster sugar
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar
pinch of kosher salt

Preheat the oven to 340F. Melt butter in the microwave oven. Separate the egg yolks and the egg whites.
Use an electrical mixer to beat egg whites and salt, add cream of tartar and continue beating until soft peaks. Pour in about half of the sugar in the egg whites and beat until stiff peaks, set aside.

In another bowl, beat egg yolks and rest of the sugar until pale yellow. Then add heavy cream and vanilla extract, beat until well combined. Add melted butter and continue to beat mixture. Turn mixer to low speed and sift in cake flour until just combined, do not over mix.

Fold egg whites into the flour mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites in 3 batches.

Pour batter into cup cake molds lined with baking paper. Bake at 340F for 30 to 35 minutes on lower rack in the oven. Check with a toothpick to see if the cakes are done. If the toothpick comes out of the cake clean, then they’re ready. Transfer cakes onto a wire rack to cool completely.


27 comments:

  1. Yes they are. :) Super light and fluffy!

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  2. I adore these cakes too. Childhood memories!! I happen to like to think that they are zero calories too! They are so light(:

    Btw, where did you get those cake molds? I like to get myself some!!

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  3. @ Eva: Thanks for visiting my blog. Re. your questions on the Paper Wrapped Cakes (紙包蛋糕)cake molds, I got them from a bakery store in Hong Kong. Here's the link for their website. http://www.twinsco.com/GenProduct.php?pdtcode=614081 Unfortunately, they don't sell over the internet but only in store. I always purchase a lot of products from them whenever I travel back to HKG (my home country).

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  4. THANKS! I am definitely stopping by this place when I go back this winter! Hong Kong is my home country too(:

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  5. Wow, I love purchasing these paper cup cakes at Asian bakeries, but I'm super excited in making my own! I bet my family will like them too. I will definitely try and make these. For the paper part, did you use parchment paper?

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  6. @ Professor : Oh, I'm sure you'll love to make these at home! They are even better than those in the Asian bakeries! Re. your question on the liners, I used these tulip paper cups to line the baking tins. Please see the link below.

    http://www.amazon.com/gp/product/B003A02Y1A?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003A02Y1A

    I used to just line them with parchment papers but I ended up having more paper in the baking tins than batter (if you know what I mean). You can definitely try to make your own with parchment paper first, if they don’t work out, you know these already shaped paper cups will work perfectly for these paper wrapped cakes. I later found some brown ones with golden designs too (even cheaper than the white ones!) Here's the link.

    http://www.amazon.com/gp/product/B004441NVI?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B004441NVI

    If you don't have the special baking tins for these cupcakes, you can simply use the jumbo (tall) size muffin tins. They work just as fine. Here's the link for your reference.

    http://www.amazon.com/gp/product/B000NBQFUU?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000NBQFUU

    Have fun baking and please remember to come back and let me know how they turn out! ;)

    Amy

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  7. This is extremely helpful I can't thank you enough! I'm even more excited to make these cake. My biggest problem is that I live in Canada. I'm not sure if amazon.com ships to Canada..... I tried looking through the Amazon.ca site but they do not offer the tulip cup ='( booo

    I googled some sites that sell Tulip cups and shipping usually cost more than the Tulip Cups!

    Thanks for the heads-up on the large muffin tin! I will invest in one of those too! OHhhh!! Hopefully I will be able to make them soon! I'll probably buy the brown cups from Golda's Kitchen.

    Who know, if I can't wait long enough, I may resort in making my own cups.( I MAY end up with more paper than cake if I decide to make them! hahah) I'll let you know what happens

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  8. @ Professor X: You're very welcome. I think Amazon do ship to Canada. I went on my own account's shopping cart and proceed to check out and the mailing address options do have Canada on the list. But as you said, you can always try to make your own with parchment paper first, maybe you will have more success than I do...LOL,I'm not a very crafty person, I must say.

    I totally agree with you about the shipping charge being more expensive than the paper cups themselves. That's why I usually buy in bulk cos I know I'll be using them very often. So, it makes the shipping charge more worth it. (plus, I order extra and share with my mom and brother as well). Have fun baking and I can't wait to hear from you how the cakes turn out. ;)

    Amy

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  9. Your cakes caught my attention at Lisa's linky party. Great cakes here !

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  10. Oh, Amy! I always get hungry when I visit your blog :D These sound sooo delicious (and I'm hungry again!). I'll have to have a look in my store and buy these wonderful paper cups.

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  11. Amy, you have swept me in! I am your newest follower.

    Where did you get these wonderful tins and the paper wrappers? They are gorgeous. What a fun shape they make the little cakes. We are all about little individual treats. These sound so light and fluffy. I agree, no calories in them.

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  12. @ Jacqueline: Thanks for leaving a comment. Re. your question on the liners, I used these tulip paper cups to line the baking tins. Please see the link below.

    http://www.amazon.com/gp/product/B003A02Y1A?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003A02Y1A

    I later found some brown ones with golden designs too (even cheaper than the white ones!) Here's the link.

    http://www.amazon.com/gp/product/B004441NVI?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B004441NVI

    For the Paper Wrapped Cakes (紙包蛋糕)cake molds, I got them from a bakery store in Hong Kong. Here's the link for their website. http://www.twinsco.com/GenProduct.php?pdtcode=614081 Unfortunately, they don't sell over the internet but only in store.

    If you don't have the special baking tins for these cupcakes, you can simply use the jumbo (tall) size muffin tins. They work just as fine. Here's the link for your reference.

    http://www.amazon.com/gp/product/B000NBQFUU?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000NBQFUU

    Hope it helps.

    Amy

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  13. This is such a great recipe but mine shrank after pulling them out of the oven (I also used bridge tins instead so I'm not sure if that was why). Would you have any tips?

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  14. i tried today, but it came out super super hard like muffins not soft and fluffy. and the egg whites didn't turn fluffy w/ stiff peaks no matter how long i beat it, very liquidy. Could it be that there was some yolk in the egg whites?

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  15. @Bang: Sorry to hear about your experience. For this recipe, it's the air in the egg whites that make the cakes light and fluffy. It could be yolks got into the egg whites or any oil on your equipment that caused the egg white from turning stiff peaks. The cream of tartar should helps the egg white to get airy. Just make sure no yolks or any oil in the whites before you start beating. Also, a hand held mixer might take longer than a stand mixer. Hope it helps. Hopefully, your next trial will be successful and delicious! :) I can't wait to hear the good news from you. Happy New Year!

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  16. Your cakes look incredibly tasty. Fantastic recipe and amazing pics...got to get hold of those molds now:))

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  17. Hi, i have a question :) Cake flour are different than all purpose flour ?

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    Replies
    1. Yes, the cake flour has a finer and smoother texture, which yields softer and finer texture cakes. It's available in most supermarket in the baking isle. Hope it helps.

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  18. I had tried this recipe two times already and both came out really good. I cut down some sugar and butter for health conscious and still taste good and does not affect the structure of the cake. I just used a large muffin pan. No fancy mold. It works just fine. Don't wait and just try it. I am going to try some other recipes soon. Very excited.

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    Replies
    1. Thank you for trying the recipe, Mei. I really appreciate that you took the time to leave a message with your feedback. I'm glad to know that you enjoy the recipe. Please let me know what other recipes you've tried. Have fun baking. :)

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  19. I LOVE these cakes and get them whenever I have the chance. They are soft and light as air, which is why I'm shocked to see there's heavy cream in them! Like you, I'll continue to think of them as zero calorie though!

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  20. I've been wanting to make these
    for so long! But I never seem
    to find the right recipe..
    I am definitely gonna try this
    one out c:

    xx

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  21. Hihi, really my childhood cake! Do you have instructions how to fold the paper nicely? I tried one but seems some parts get shorter..TIA :) Eileen

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    Replies
    1. I know...I've been eating these since I was a kid. :) I tried folding my own parchment paper but always ended up getting more paper into the baking cup than cake batter! So, I buy these pre-fold paper cups now. They are a lot more convenience!

      http://www.amazon.com/gp/product/B004441NVI?ie=UTF8&tag=a0464-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B004441NVI

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  22. The molds are now available from this guy at ebay. I also got my egg tarts molds from him.

    http://www.ebay.co.uk/itm/151191805227?var=&ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

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    Replies
    1. Thanks for the information. Will check it out later. :)

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