We were baking again!!! Mandy & I adapted a plain sponge cake recipe and made it into some paper wrapped mini cakes with bits of orange zest, we called them “Paper Wrapped Sponge Cake {With Orange Zest}”. It has a hint of orange scent during the first few minutes of the baking, the cake aroma slowly propagated and it filled the whole house with this homey whiff.
With the small amount of flour using in this recipe, this paper wrapped sponge cake has a light fluffy texture, soft and literally melts in the mouth. It is not filling, so you may consume more if you like it and won’t feel full easily. Don’t worry, it is consider a low-carb cake as it uses smaller amount of flour compare to other type of cake 🙂
The texture of baked sponge cake and steamed sponge cake are different. Baked sponge cake gives fluffy and light texture, whilst steamed sponge cake has higher moisture content and the texture is denser.
Baking cakes is always fun and the aroma is so great. My kids love the smell and always sit in front of the oven and wait for the cake to get baked. They love to watch the cake raises in the oven and this is the time when both of them can sit quietly without fighting for something {peace of mind for the mommy}!
Please try out this recipe!!!
Hi, after baking, normally I will use a stick to check the inner part of cake to assure it cook. What happened if the stick shows is still moisture? Shall I continue to bake or this is normal for this cheesecake?
Hi Lyly, are you referring to the Japanese Cheesecake or this Paper Wrapped Sponge Cake? Anyway, both of them should be completely dry internally.
Hi! I have tried this by using an 8″ pan and it turned out great. Now I hv an enquiry to sell it but don’t know how much to charge. How much do you think I should sell for an 8″?
Hello… Can u please tell cup measurements… That would be very easy.I want to try this.. Thank you
Sorry, I do not have cup measurement for this but you can always use the conversion tool to convert, please scroll down for the link for the cup conversion.
Hi,
The sponge cake looks yummy.
can I use a pan for the batter instead of muffin tins. What size of the pan should I use for your recipe?
Hi Lily, we haven’t tried using pan but we think 8″ round pan should be alright.
Hi,
I just wanted you to know that I made these the other day and they tasted so good that I ate 5 in one go! Your idea of adding the butter gives it just a hint of richness. And they are so heavenly light!
Thank you for sharing this.
Regards,
Serina
Hi Serina, glad that you love it. We made a few more times and all the cakes were gone in light speed, love it a lot!!!