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Paper Lined Sponge Cake Recipe

Recreate the magic of those delightful cone-shaped sponge cakes from your favorite Chinese bakery! This recipe meticulously guides you through creating light, fluffy, and perfectly textured cakes, baked in paper cups for that signature shape. Get ready to impress with these irresistible treats – perfect for parties or a special afternoon tea.

Prep Time 20 mins
Cook Time 40 mins
Calories 164.6 kcal
Protein 8g
Rating 5.0 (1 Reviews)
Paper Lined Sponge Cake 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Paper Lined Sponge Cake

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How to Make Paper Lined Sponge Cake

  1. Preheat oven to 180°C (350°F).
  2. Sift together 150g all-purpose flour, 50g cornstarch, and 5g baking powder. Set aside.
  3. In a large bowl, whisk together 100g granulated sugar, a pinch of salt, and 1 tsp vanilla extract until combined.
  4. Add 4 large egg yolks to the sugar mixture and beat with an electric mixer until thick, pale, and creamy (about 5-7 minutes).
  5. Gently whisk in 60ml warm corn oil or melted unsalted butter and 60ml milk until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
  7. In a clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form. Gradually add 60g granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  8. Gently fold one-third of the egg whites into the yolk mixture to lighten it.
  9. Gently fold the remaining egg whites into the yolk mixture until just combined. Be careful not to deflate the batter.
  10. Prepare your paper cups: Cut 19cm x 19cm squares of parchment paper. Place a paper cup inside a slightly larger cup. Drape the parchment square over the inner cup, pressing it into the cup's shape using the outer cup as a mold. Ensure the parchment is smooth to prevent dark spots.
  11. Fill each prepared paper cup with batter, filling to about 80% capacity. Avoid getting batter on the parchment paper.
  12. Bake for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If using a small oven, bake in the middle rack for the first 10-12 minutes, then move to the lower rack to finish baking.
  13. Let the cakes cool completely in the cups before carefully removing them.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

32g

Fat

7g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Asian Chinese Vegetarian Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Desserts Asian Chinese Easy Cakes