Wrapped Paper Sponge Cake 紙包蛋糕
This is classic Chinese sponge cake wrapped in paper. You can find it in Hong Kong or even in Chinatown bakery. It is very spongy, full of flavour and not so sweet. Perfect for breakfast or afternoon snack.
It is one of my favourite childhood cake, every time when I went to bakery , 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 individual one like I use. Very easy to make and so much better than the bakery one 😉
這個紙包蛋糕是我小時候的最愛，其實是紙包戚風蛋糕，超超超鬆軟，充滿蛋香，不太甜，簡單但美味！
在家也可輕鬆做到，不用泡打粉，只需分別打發蛋白及蛋黃，便有超鬆軟效果。當然是鬆軟但又不會像麵包店賣的吃空氣那般。大人小朋都愛的下午茶點！
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.
Sift in flour, add in oil and milk into the mixture, mix well. Add in the meringue at three times, fold it gently.
Transfer the mixture into lined cake tins, bake in preheated oven at 170C for 20 minutes. 
將烘焙紙剪成正方形，放在蛋糕模上，再用另一個蛋糕模壓下，那便鋪好烘焙紙。也可用馬芬模的
用電動打蛋器先打發蛋白，有泡沫出現時，下糖，打發至乾性發泡，抹端堅挺，備用（這需約6至8分鐘）
然後在另一個碗內，打發蛋黃及糖，打發至蛋液變淡黃色，份量增加一倍，用蛋液可劃出8字絞（這需約5分鐘）
篩入低筋麵粉，然後加入牛奶及植物油，拌勻。最後，分三次將蛋白霜拌入蛋糊內，輕力拌勻。
將蛋糕糊倒入模具內，放入已預熱170度C焗爐，焗約20分鐘即成！
- 4 egg whites
- 30 gram sugar (for egg whites)
- 4 egg yolks
- 30 gram sugar (for egg yolks)
- 35 ml milk
- 40 ml oil
- 80 gram cake flour
- 材料：
- 蛋白 -4隻
- 糖 -30克 （打蛋白用）
- 蛋黃 -4隻
- 糖 -30克 （打蛋黃用）
- 牛奶 -35毫升
- 植物油 -40毫升
- 低筋麵粉 -80克
- 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.
- Sift in flour, add in oil and milk into the mixture, mix well. Add in the meringue at three times, fold it gently.
- Transfer the mixture into lined cake tins, bake in preheated oven at 170C for 20 minutes.
Based on 20 Review(s)My New Cookbook
