Recently, I have this sudden craving for super moist and soft Paper Cup sponge cakes. I have been making less-sweet version of Paper Cup cakes for a while now, but I do not have much success at achieving the super moist and soft quality. I am constantly researching for new recipes or methods to improve the texture. And those Paper Cup cakes sold outside, though may be moist and soft, are too sweet for my liking.
I began researching again for new recipes. I came across this recipe from RasaMalaysia – Paper-wrapped Mini Sponge Cake recipe and decided to try out this recipe. The result was amazing. The outcome was the sponge cake was amazingly super moist and soft. Needless to say, the sponge cakes are gone before end of the day…..
The sugar level here is the minimal. The original recipe recommends 90 gm of sugar. My recommended level below taste just sweet enough for me, but may taste slightly bland to some. You can increase the sugar slightly if you wish.
I sprinkled the cup cakes topping with chopped walnuts to achieve a crunchy top. My toddler son gladly chomp off the top crust of my sponge cakes and left me to finish the rest….
Paper Cup Sponge Cake Recipe:
Ingredients
(Source: modified from RasaMalaysia recipe)
8 small egg whites (or 5 medium size egg whites)
40 gm fine sugar
8 small egg yokes (or 5 medium size egg yokes)
60 gm cake flour
15 gm corn flour
60 gm melted butter
3-4 cloves of chopped walnut (optional)
1 – 2 tbsp lemon zest (optional)
Method (makes approx. 10 – 12 Paper Cup Sponge Cakes)
- Pre-heat oven to over 200 °C.
- Combine cake flour and corn flour together, sieve at least twice (for a light and airy texture later).
- In a separate bowl, beat the egg whites until it turns frothy, then start to add in sugar in 3 batches, beating with a mixer (at medium speed) after adding each batch of sugar. Beat until the egg whites turn white and frothy, and soft peaks are formed.
-
For the egg yokes, lightly beat together to combine.
-
Gently fold in the egg yokes to the egg white mixture and combine with a spatula. Next fold in the sieved flours and lemon zest to this mixture and use a spatula until well combined.
-
Next, add in melted butter to this batter mixture with a spatula until well combined. (Please ensure your melted butter has cooled down).
-
Divide and pour the batter into each cup cake casing, filling up to 2/3 of the casing.
-
Sprinkled each cup cake with chopped walnut. This is optional, but will make the top part of the sponge cake crunchy.
-
Put the cup cakes into the oven. Once you put the cup cakes into the oven, immediately lower the temperature to 175 °C. Bake for about 20 mins or until the cut cakes turn golden brown.