Paper Wrapped Cakes (紙包蛋糕)

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!

 
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.



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!




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.