Paper Wrapped Chiffon Cake 紙包蛋糕

Cakes, CATEGORIES | 29th June 2015 | By

This is classic Chinese chiffon cake wrapped in paper. You can find it in Hong Kong or even in Chinatown bakery shops. It is very spongy, full of flavour and not so sweet. 

Recipe  -Wrapped Paper Chiffon Cake

It is one of my favourite childhood cake, everytime in bakery shops, I always want it. They are one of the most simple cakes, without baking powder, just very simple but delicious chiffon cake.

You can bake in any cake tin you like, or use the special one like I use. Very easy to make and great for anyone!

Recipe  -Wrapped Paper Chiffon Cake

小時候最喜歡麵包店的紙包蛋糕,軟綿綿,簡單又美味!在家做也超容易,真材實料充滿蛋香味,超鬆軟,不用發粉,又可做少糖版本。小孩最佳的早餐或下午茶小吃,大力推介!!

Recipe  -Wrapped Paper Chiffon Cake

Beat the egg whites with sugar until stand in peak form. Then beat the egg yolks and sugar in the other bowl, until the mixture double in size, leaves a ribbon-like trial on itself while the whisk is lifted out. It takes around 5 minutes. 

用電動打蛋器打發蛋白,打至有泡沫時,下糖,打至乾性發泡,抹端堅挺。然後再在另一碗內打發蛋黃及糖,打至淡黃色及份量增倍,可用液漿畫8字。這需將5分鐘。

 

Add oil and milk into the egg yolk mixture, mix well. Then sift in flour and corn starch. Add in the meringue at three times, fold it gently. 

Transfer the mixture into lined cake tins, bake in preheated oven at 170C for 10 minutes, then turn it to 160C and bake for further 15 minutes.

然後下牛奶及植物油拌勻,再篩入麵粉及粟粉拌勻。最後分三次拌入蛋白,輕力拌勻。將蛋糕糊倒入模具內,放入已預熱170度焗爐,先焗10分鐘,然後再調至160度,再焗15分鐘即成!

Recipe  -Wrapped Paper Chiffon Cake

Wrapped Paper Chiffon Cake
Yields 6
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 4 egg whites
  2. 20 gram sugar for egg whites
  3. 4 egg yolks
  4. 30 gram sugar for egg yolks
  5. 35 ml milk
  6. 40 ml vegetable oil
  7. 70 gram cake flour
  8. 8 gram corn starch
  9. 材料:
  10. 蛋白 -4隻
  11. 糖 -20克 (打蛋白用)
  12. 蛋黃 -4隻
  13. 糖 -30克 (打蛋黃用)
  14. 牛奶 -35毫升
  15. 植物油 -40毫升
  16. 低筋麵粉 -70克
  17. 粟粉 -8克
Instructions
  1. To line the paper cup, cut the parcment paper into square, then place one paper on top of cake tin, use another cake tin to press it down.
  2. Beat the egg whites with sugar until stand in peak form, set aside.
  3. Then beat the egg yolks and sugar in the other bowl, until the mixture double in size, leaves a ribbon-like trial on itself while the whisk is lifted out. It takes around 5 minutes.
  4. Add oil and milk into the egg yolk mixture, mix well.
  5. Then sift in flour and corn starch.
  6. Add in the meringue at three times, fold it gently.
  7. Transfer the mixture into lined cake tins, bake in preheated oven at 170C for 10 minutes, then turn it to 160C and bake for further 15 minutes.
Notes
  1. You can use any kind of cake tin or muffin tin.
Mrs P's Kitchen http://www.mrspskitchen.net/
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