Chinese paper wrapped cupcakes 紙包蛋糕

We just went to Macau for few days short visit. It was a last minutes plan, booked quite a low air fares but later only realized that the hotel rate there was quite high. Anyway, we were enjoyed many nice foods there but also tasted some foods that we don't like. This time, I have a chance to try this famous cake in Hong Kong and Macau, paper wrapped cake or cupcake 紙包蛋糕. The first one I tried actually not as nice as expected. Anyway, I found a good one at an old Char Chan Teng (local coffee shop) which they bake freshly paper wrapped cupcakes daily. Their cake was light, fluffy and full of egg aroma.

 

 

After I saw my friend Jane did this cake earlier, I also quickly got myself few of these special flower shape metal cups (梅花盏 ) and I also got the 牛油紙 or parchment paper (Also Thanks to my Hong Kong blogger friend who helped me to get the cups and paper) . Anyway, after two years then I only started to use this cups ^_^.

I follow an easy way to line the paper in this metal cup.

 



 

I chosen the egg sponge cake 烤鸡蛋糕 recipe that popular amongst Chinese bloggers. This cake recipe is similar like making chiffon cake except this recipe only use eggs but no other liquid is added. Ya I made the right choice, this cake is almost taste exactly like that nice one I tasted at Macau.
Furthermore, the cake didn't shrink after cool down.

Chinese paper wrapped cupcakes 紙包蛋糕

*makes 7 standard flower metal moulds  

3 egg white (large or A size)

65 icing sugar, sifted (or you may replace with 65g caster sugar and 5g corn starch, mix together)

 

3 egg yolk (large or A size)

1 whole egg

50g corn oil

65g self-raising flour (or you may replace with cake flour + 1/2tsp baking powder)

Special flower metal cupcake cases or you may replaced any cups that is suitable for baking

Parchment paper or 牛油紙

Method

1. Mix egg yolks, 1 whole egg and corn oil in a mixing bowl, use a hand balloon whisk, beat till light.
2. Sift in self-raising flour, stir to mix well till a smooth thick batter.
3. Use a electric hand mixer, beat egg white till foamy, then gradually add in icing sugar, beat till stiff peak formed.
4. Add 1/3 of meringue with egg yolk batter, stir till light. Then fold in the rest of meringues, fold to well combine (you can use hand balloon whisk at last if you still see meringue not fold well).
5. Line the metal cupcake case with baking paper, fill the batter with piping bag, then pipe the batter into cupcake case.
6. Bake at a pre-heated oven at 170C (middle rack, no fan) for 30mis.
7. Remove from the oven, immediately remove cakes from the case, and lay them on wire rack to cool down.

Recipe source: as seen at Eileenblogspot, original recipe from Facebook