June 10, 2011
Chinese Paper-Wrapped Sponge Cakes (紙包蛋糕)
The recipe below will probably yield 6 cakes in a standard muffin pan. In the king size pan, I ended up with 3.
1/2 cup cake flour
1/2 teaspoon baking powder
2 large egg yolks (whites used below)
pinch of salt
1/2 teaspoon pure vanilla extract
1/2 cup granulated sugar (divided)
1/4 cup water
2 tablespoon vegetable oil
2 large egg whites
Preheat the oven to 340°F and have ready 6 sturdy unwaxed 1-cup paper cups, ungreased.
Sift the flour and baking powder together 3 times.
In a large bowl, combine the egg yolks, salt, vanilla extract, and about half of the sugar (reserve the rest for later). Whisk for several minutes, until the mixture turns pale yellow and thick ribbons fall from the whisk. Stir in the water and the oil, and whisk well between each addition. Fold in the flour mixture and whisk until well blended, but don't overmix.
In another large clean bowl, combine the egg whites and remaining sugar, and beat with a clean whisk until stiff.
Fold the beaten egg whites into the batter and mix gently until blended.
Pour the batter into the prepared cups to about 3/4 of their capacity. Bake until set and golden brown, about 20-30 minutes. Invert the cups onto a cooling rack so the cakes won't collapse, and let cool completely. To unmold, run the blade of a knife around the inside of the cup to loosen, and shake gently until the cake falls out.