Paper wrapped cake

Paper wrapped cake

Paper wrapped cake
Type	Cake
Place of origin	Hong Kong
Main ingredients	Chiffon cake
Media: Paper wrapped cake

Paper wrapped cake
Traditional Chinese	紙包蛋糕
Simplified Chinese	纸包蛋糕
Literal meaning	paper wrapped cake
Transcriptions Standard Mandarin Hanyu Pinyin zhǐ bāo dàngāo Yue: Cantonese Yale Romanization jí bāau daahn gōu Jyutping zi2 baau1 daan6 gou1

Paper wrapped cake (Chinese: 紙包蛋糕; Jyutping: zi² baau¹ daan⁶ gou¹) is a type of Chinese cake. 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.^[1]

In the bakeries of Chinatown, San Francisco, it is commonly referred to as "sponge cake."

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 separately as well.^{[citation needed]}

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.^[2]

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.^[3]

See also

• Egg waffle

References

1. Christine Ho (5 August 2008). "Cake Wrapped in Paper (Hong Kong Cupcakes)". christinesrecipes.com. Retrieved 12 August 2012.
2. "Chinese Paper Wrapped Sponge Cake". 8 February 2016. Retrieved 2016-09-30.
3. "Paper-wrapped Mini Sponge Cake | Easy Delicious Recipes". rasamalaysia.com. Retrieved 2016-09-30.

External links

Media related to Paper wrapped cakes at Wikimedia Commons