Monday, June 25, 2012

Chinese Paper Cups Sponge Cake


Last weekend Mishu's Chinese school had a BBQ party on the last day of school to celebrate this coming summer.Parents who are going to attend with their child are given  choice to bring an appetizer or a dessert for the party at one of the parents home who host the party.I decided to baked some Chinese Paper Lined Sponge Cupcake as the dessert.This is my second time baking this sponge cake but this time the method is different from my previous paper-lined-sponge-cupcake..Honestly,I think this method is much more simply and easy compare with the previous method.Happy Baking!!







Ingredients:(I double the portion to make almost 25 small cups)
5 large eggs
100 gm cake flour,sifted
120 gm sugar
1 tsp Ovallate
50 gm whole milk
60 gm melted butter



Method:
1:Prepare cups with parchment paper on a baking sheet.(I used ex-large cupcake liner over papercups)Preheat oven to 360 F or 180 C.
2:Combine all ingredients except melted in a mixer.Beat the mixture at high speed for 10 minutes or until ribbon stage.Add in melted butter into the batter.
3:Scoop the batter to prepared cups at 3/4 full.Bake for 25-30 minutes or until the top slightly golden brown.
4:Remove cupcake from oven and allow to cool for few minutes.Then remove cake from cup immediately, transfer to a wire rack to cool completely .

6 comments :

Pinoy Kitchenette said...

Those cakes look soft and fluffy! Yum!

Btw, I've nominated you for "The Versatile Blogger" badge/award.
http://pinoykitchenette.blogspot.com/2012/06/versatile-blogger.html

I'm an avid follower of your asian cooking. More power!

Little Corner of Mine said...

Looks so good! I wonder whether I can make it without ovallate?

My Asian Kitchen said...

Thank you for your kind words and visiting. Appreciated you for sharing the lovely award with me ☺..Hope you have a nice time here..

My Asian Kitchen said...

Thank you dear..Yes you can make it without Ovallete!!I tried that before but you must use chiffon cake method:beat yolk and white eggs separately..

petite nyonya said...

i am definitely going to try this soon. been looking for this chinese sponge cake recipe. looks so soft & fluffy!

Anonymous said...

Hi, I tried your recipe but it was unsuccessful as the cake I made was not fluffy at all and was all flat. The taste was good though except for the fluffiness and wonder which of the following could be the possible reason:
1. I used fresh milk, does it affect the outcome or must I use packet full cream milk?
2. I did not have parchment paper but bake the batter in the cupcake paper cups instead. Does it matter?
Hope to hear from you soon!

Post a Comment

Popular Posts

About the Author:



Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.