Paper Wrapped Sponge Cake {With Orange Zest}

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 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.

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 rises 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

{With Orange Zest}

Makes 10 | Prep Time:20 mins | Bake Time:20 mins

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
Lined a 12 holes muffin pan

Method:
1. Preheat oven to 200C. Secure parchment papers into baking cup molds or lined the muffin pan with cupcake liners.
2. Beat the egg whites till frothy, gradually add sugar in 3 batches and beat the meringue till peak form.
3. Add in beaten egg yolks, fold lightly. Then sprinkle in the zest (if desired) and give it a few light folding in.
4. Combined the flours and sieve onto the batter, Fold gently till combined.
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.
6. Spoon the batter into prepared cup molds.
7. Turn the temperature down to 175C and bake the cakes for 20 minutes.

Cook’s Note:
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.

Conversion:
For your convenience, please use this unit conversion, powered by UnitConversion.org to convert the measurement to other units.

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 [Step 1].

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

[Step 3, 4 & 5 in recipe].

This is how it looks like just before scooping into the lined cup molds.

The cup molds with batter before baking.

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.

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.