An experiment to duplicate the cone-shaped cakes from the Chinese bakery
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Units: US | Metric
- 1Sieve flour, corn starch and baking powder together.
- 2Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
- 3Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
- 4Fold in the sieved flour mixture and mix well.
- 5Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
- 6Fold half portion of the egg white into egg yolk and blend well.
- 7Pour the yolk mixture into the remaining egg white and blend well.
- 8Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.
- 10Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo's Deli).
- 11Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.
- 12The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.
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Nutritional Facts for Paper-Lined Sponge Cake
Serving Size: 1 (57 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 164.5
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 1.5 g
- Cholesterol 95.2 mg
- Sodium 110.6 mg
- Total Carbohydrate 19.1 g
- Dietary Fiber 0.2 g
- Sugars 8.2 g
- Protein 4.1 g