Classic Hong Kong Paper-Wrapped Sponge Cake (muffin cup version)

If you've ever been to any Chinese bakeries, you probably have seen these around.  They're the softest and the "spongiest" cake that you can have, and you can have it for breakfast.  It is one of the most classic Hong Kong bakery items that I loved when I was little and now I can make them for my kids.

Traditionally, they're baked in a tin mold with parchment paper inserts, hence the name "Paper-Wrapped Sponge Cake".  However, I make mine using silicone muffin cups and they're just as good.

Here's a picture of how they usually look.

Photo credit: nasilemaklover.blogspot.com

Here's how mine look using muffin cups.

Ingredients

Cake flour  - 1 1/3 cup
Corn flour/starch – 3 tablespoons
Sugar – 1 cup
10 Eggs
Butter – ½ cup

Cooking Steps  

1. Separate egg yolk and egg white.
2. Put muffin liner in muffin pan.
3. Beat egg white in mixer, adding sugar in 3 separate times.  Beat on high until egg white reaches peak.  See picture below.

Photo credit: www.popsugar.com

1. Add in egg yolk, stir lightly.
2. Sift flour and corn flour/starch, mix lightly into egg mixture.
3. Add melted butter.
4. Bake 350 F for 25 mins.

The inside will be super soft and moist!