Paper Wrapped Sponge Cake
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
15 cakes
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Calories
95 kcal
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Course
Cake
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Cuisine
International
Paper Wrapped Sponge Cake
Description
This sponge cake starts by sifting together cake flour and cornstarch to create a soft, fine base. Egg whites are beaten with castor sugar gradually added to form soft peaks that provide structure and volume. Beaten egg yolks are gently folded in, followed by the dry ingredients, preserving the airy texture. A small amount of melted unsalted butter is incorporated to add tenderness.
The batter is portioned into parchment paper-lined muffin cups, filling them approximately two-thirds full to allow room for rising. Baking begins at 200°C (392°F) but immediately after placing the pans in the oven, the temperature is reduced to 175°C (350°F) to control browning and crumb development. The result is individual cakes with light golden tops and a moist, soft crumb.
The cakes are suitable for serving plain or can be paired with toppings such as fruit or whipped cream. The recipe allows for optional flavor additions like vanilla extract or citrus zest if desired.
Using a 12-cup muffin pan lined with cups helps maintain shape and ease of removal. Care in folding ingredients preserves the sponge’s delicate structure. Cooling the cakes before serving allows flavors to settle and texture to firm slightly.
Ingredients
- 60 g (2 oz) cake flour
- 15 g (½ oz) cornstarch
- 5 egg white
- 90 g (3 oz) sugar castor sugar, fine
- 5 egg lightly beaten, yolk
- 60 g (2 oz) butter melted, unsalted
Instructions
- Line the muffin cups with parchment paper and set aside. Combine the cake flour and cornstarch, sift twice, and set aside. Preheat the oven to 200°C (392°F).
- In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar in three batches, continuing to beat until soft peaks form, but be careful not to overmix. You can use a stand mixer or a handheld electric mixer for this step.
- Gently fold in the beaten egg yolks until well combined. Add the sifted flour and fold gently until fully incorporated. Mix a few tablespoons of the batter with the melted butter, then pour it back into the cake batter and fold gently until well combined.
- Transfer the batter into the muffin cups, filling each about 2/3 full.
- Bake the sponge cake in the oven. Once they are in, immediately reduce the temperature to 175°C (350°F). Bake for 20 minutes or until they turn a light golden brown. Remove from the oven and let cool before serving.
Notes
- Using a 12-tin muffin pan lined with cupcake liners works well for portioning and baking.
- Optional: add 1 teaspoon vanilla extract or citrus zest (lemon/orange) to enhance flavor.
- Ensure egg whites are beaten to soft peaks without overmixing for ideal sponge texture.
- Gently fold ingredients to retain air and avoid deflating the batter.
- Allow cakes to cool before removing from paper to prevent tearing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cakes
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Serving | 15cakes | |
| Calories | 95kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 20mg | 1% |
| Potassium | 28mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 187IU | 4% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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