Type Cake Place of origin Hong Kong | Main ingredients Chiffon cake Main ingredient Chiffon cake | |
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Similar Cookie Cake Pie, Groom's cake, Rum cake, Chiffon cake, Modeling chocolate | ||
Paper wrapped cake (Chinese: 紙包蛋糕; Jyutping: zi2 baau1 daan6 gou1) is a type of Chinese pastry. It is one of the most common pastries served in Hong Kong. It can also be found in most Chinatown bakery shops. In essence, it is a chiffon cake baked in a paper cup.
Contents
In the bakeries of Chinatown, San Francisco, it is commonly referred to as "sponge cake."
eng subbed how to make paper wrapped cakes
Preparation
Traditionally prepared wrapped cakes are usually steamed in a wok pan, however, Chinese-American sponge cakes are usually baked in an oven. The cakes are typically prepared by separating the egg yolks and whites, and whisking them separate as well.
Texture
Typically prepared and served wrapped in parchment paper squares, Chinese paper wrapped cakes have a deep, golden brown exterior, and a light, fluffy inside. The subtle texture is complemented by a subtle sweetness, which allows them to be served as-is, without any frosting et cetera.
Serving
The cakes are typically served in the paper they were baked in. Found in bakeries, the cakes are typically eaten during breakfast, or teatime. Because of the cakes’ light flavouring, it is possible to eat much of the cake without getting sick because of an overly sugary taste.
