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Paper Wrapped Sponge Cake {With Orange Zest}

September 16, 2013 /
paper wrapped sponge cake


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.

mini sponge cake

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 considered a low-carb cake as it uses a smaller amount of flour compared to other types 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.

orange zest sponge cake

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 rise 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!!!

PAPER WRAPPED SPONGE CAKE RECIPE

PAPER WRAPPED SPONGE CAKE RECIPE

Yield: 10 CAKES
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

With the small amount of flour used 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 considered a low-carb cake as it uses a smaller amount of flour compared to other types of cake. 🙂

Enjoy baking them!

Ingredients

  • 5 Eggs (Separates the whites and yolks)
  • 90g fine granulated sugar/castor sugar
  • 60g cake flour / Superfine flour
  • 15g Cornflour / Cornstarch
  • 60g Salted butter (melted)
  • Zest of 1 Orange (optional, to enhance the flavor))
  • 10-12pcs 6”x6” parchment paper or line a 12 holes muffin pan

Instructions

  1. Preheat oven to 200C. Secure parchment papers into baking cup molds or lined the muffin pan with cupcake liners. (Picture 1)
  2. Beat the egg whites till frothy, gradually add sugar in 3 batches and beat the meringue till peak form. (Picture 2)
  3. Add in beaten egg yolks, fold lightly. Then sprinkle in the zest (if desired) and give it a few light folding in. (Picture 3)
  4. Combined the flours and sieve onto the batter, Fold gently till combined. (Picture 3)
  5. Scoop a few spoonfuls of the batter into the melted butter and well mixed (to lighten up the oil for easy folding in the later step), then pour the mixture back to the batter and fold till well combined. Do not overmix. (Picture 3)
  6. Spoon the batter into prepared cup molds. (Picture 5)
  7. Turn the temperature down to 175C and bake the cakes for 20 minutes.

Instruction with Image

  1. Picture 1 [Step 1 in recipe]
    Get ready all ingredients that the recipe calls for.
    Separate out the egg whites and yolks.
    Melt salted butter.
    Zest an orange by using Microplane or grater.
    Don’t forget to line the cup molds and preheat the oven. mini sponge cake 1


  2. Picture 2 [Step 2 in recipe]
    Smooth and soft peak of the meringue made by egg whites and sugar.mini sponge cake 2


  3. Picture 3 [Step 3, 4 & 5 in recipe] mini sponge cake 3 6


  4. Picture 4
    This is how it looks like just before scooping into the lined cup molds.mini sponge cake 8


  5. Picture 5
    The cup molds with batter before baking.mini sponge cake 9


  6. Picture 6
    After the baking is done, check with a wooden skewer by poking it into the center of the cake, if it comes out dry and clean, your cake is ready.
    Or, you can touch the top of the cake lightly with your finger. If the top springs back, the cake is done.mini sponge cake 10


  7. Picture 7
    Let it cool down a little and remove the cakes from the molds.
    Sponge cakes are at it best when eating fresh, consume them within a day or 2 after the baking.mini sponge cake 11

image 5


Screen Shot 2017 05 30 at 7.09.34 PM

Notes

Alternative pan: If you do not have the baking cup molds like the one we used, please use muffin pans. Using muffin pans may yield more cakes as the height of the cake are shorter. Baking time may slightly shorter. Please keep in mind that all ovens temperature and baking time varies.

Did you make this recipe?

Please leave a comment below or share a photo on Instagram. Don't forget to tag @craftpassion so that we can see it.

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Marilyn Yee

Wednesday 17th of February 2021

Where can you buy the deep cake molds for the paper-wrapped sponge cakes?

Craft Passion

Friday 19th of February 2021

Hi Marilyn, I assumed that you are located in the USA, you might be able to find the cake molds in China Town. It is quite common in Asia though. Perhaps you can try finding it on Amazon too.

Lyly

Saturday 15th of July 2017

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?

Craft Passion

Sunday 16th of July 2017

Hi Lyly, are you referring to the Japanese Cheesecake or this Paper Wrapped Sponge Cake? Anyway, both of them should be completely dry internally.

Choo Kian

Thursday 6th of July 2017

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"?

rabiashoaibali

Friday 5th of June 2015

Hello... Can u please tell cup measurements... That would be very easy.I want to try this.. Thank you

Lily

Tuesday 3rd of December 2013

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?

Craft Passion

Tuesday 3rd of December 2013

Hi Lily, we haven't tried using pan but we think 8" round pan should be alright.

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