Delicious Paper Wrapped Sponge Cake 美味紙包蛋糕

Delicious Paper Wrapped Sponge Cake 美味紙包蛋糕
Rich egg flavour, soft and absolutely delicious
蛋香濃郁, 鬆軟又好味
Paper wrapped sponge cakes are sold in most traditional Chinese bakeries. It is very popular just like egg tarts and pineapple buns. They are just lightly sweetened but super fluffy and light. Ingredients are simple and they are easy to make. For me, it's quicker to make it at home than to buy it at the nearest Chinese bakery.
紙包蛋糕在大多數傳統中式麵包店都有出售。 它和蛋撻、菠蘿包等一樣很受歡迎。 這些蛋糕不含任何發酵劑。 打散的蛋白可作為海綿蛋糕的發酵劑。它們只是微甜，但超級蓬鬆、輕盈。材料簡單且易於製作。對我來說, 在家做比在最近的中國麵包店買還要快。
This recipe makes 5 cakes. Flower shape mould height 8cm
這個食譜可以做5個蛋糕。 花形模具8公分高
Ingredients 材料
Batter 麵糊:
Milk (牛奶) 80g
Vegetable/corn oil (菜油/玉米油) 40g
Low Gluten/cake flour (低筋麵粉) 90g
Cornflour (玉米粉) 10g
Egg yolks (蛋黃) 4
Note: I used large eggs about 65g each with shell (註：我用的是大雞蛋，每個帶殼約65克)
Meringue 蛋白霜:
Egg white (蛋白) 4
Sugar (糖) 80g
Lemon juice or white rice vinegar (檸檬汁或白米醋) ½ tsp (茶匙)
Note: Acid acts as a stabilizing agent (註：酸性帶有穩定作用)
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