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Paper Lined Sponge Cupcake

We both( Mishu and I)love paper-lined sponge cake that sold in any Chinese bakery due to the reason it's have soft,smooth and moist texture.I'm was searching for paper-lined spongy cake recipe online but most of the recipe need cake emulsifier or it's called as ovalette. At last I found one recipe online that no ovalette needed..Of course without cake emulsifier the texture of the cake is slightly different but it's still not bad at all..You must wonder what is cake emulsifier ,right? You can check the information HERE!!
Well ,it's hard for us who live in Western world to get cake emulsifier at retail store..unless you own your bakery store or a professional baker who can purchase large quantity of this product from suppliers.Anyway,I found this recipe without using cake emulsifiers HERE! The method of making this cake is similar with chiffon cake.If you know how to bake chiffon cake,baking this paper-lined cake is as easy as ABC!



5 egg yolk

50 gm sugar

1/4 tsp salt

1 tsp vanilla essence


5 egg white

50 gm sugar

1 tsp cream of tartar


100 gm cake flour

20 gm corn flour

1 tsp baking powder


60 ml milk

50 gm melted butter


1:Prepare 8- 10 pieces of 8 oz paper cup with parchment paper.Pre-heat oven to 350 F.

Sieve ingredients (C) together in a clean bowl.

2:Beat (B) in mixer at high speed until stiff peak and glossy.

3:Meanwhile beat (A) together until well combined.Stir in melted butter and milk in the yolk mixture.Then fold in (C) into egg yolk mixture.

4:Fold 1/-2 of white egg gently into the yolk mixture .(Do not beat or whisk ) Then fold the remaining egg white into the yolk mixture.

5: Scoop the batter into the prepared paper cup till 3/4 full.Bake for 25-30 minutes or until the toothpick insert comes out clean.

6:Remove cake from the paper cup to wire rack.Allow the cake to cool completely before serve.

prepare paper cup with parchment paper
yolk mixture
egg white mixture
batter in paper cup ready to bake



Sonia ~ Nasi Lemak Lover said...
May 24, 2010 at 1:21 AM

I like this kind of cake too, can I not to line parchment paper , just use paper cups?

Angie's Recipes said...
May 24, 2010 at 3:11 AM

So fluffy and soft!
They are more like a chiffon rather than sponge, aren't they?

mycookinghut said...
May 24, 2010 at 4:42 PM

What a great idea to use the paper cup as mould !!

ICook4Fun said...
May 24, 2010 at 8:50 PM

Lesley, I love this type of cotton soft cake and will buy one or two each time I shop at the Asian store here. I tried making it once but it didn't turn out well at all. It was like kuih. Don't really know what went wrong. I have to try it again and this time use your recipe.

Elin said...
May 24, 2010 at 10:35 PM

Your sponge cuppies looks great. It is kind of hard to acahieve the soft cottony texture and I don't like to use emulsifier or ovalette :) but yours really turned out great.

Moonlight_tears said...
May 26, 2010 at 11:15 PM

nice, looks tempting too. I must try it the way, you are so talented..everyting also can do..heheh.


Beachlover's Kitchen said...
May 30, 2010 at 1:33 AM

I think you can use papercup if you wanna to but it's won't be as high as the name said paper-line cupcake..

oh yes,the recipe as similiar as chiffon cake,right?

I think for this cake when
we bake at home ,paper cup is ideal since we can find tall mould or pan unless you have popover pan..

Gert,mine version is still not really light as cotton ..Did you get cake emulsifier back from Malaysia? I'm thinking of asking the bakery store here for cake emulsifier but
then again I think they might not sell it to me.Said I leceh! haha!

Thank you for your kind words:)
I know some ppls don't like to used emulsifier or ovalette but for me I don't even have the chance to buy emulsifier or ovalette here..I guess it;s individual prefer..I think some cake or bread need emulsifier or ovalette in order to acheive the cotton spongy texture..

moonlight tears:
mana ada talent...but thanks anyway for your kind words.♥♥♥

Nirmala said...
June 8, 2010 at 12:20 AM

For a second there, I thought you only had a sweet tooth! :) But then I saw the shrimp....great blog.

Anonymous said...
August 6, 2010 at 1:28 AM

I had tried this from another "simple" recipe and it was a big FAIL! Thanks for posting more detailed steps - as an absolute amateur I had no idea what I was doing so this is very helpful! When you say "corn flour" - is that more like a corn starch or a corn meal?

Virtual Pear said...
February 22, 2011 at 8:38 PM

Hi Lesley, can I add in raisins or chocolate chips in this sponge cupcake?

gigili said...
February 11, 2014 at 11:40 PM

hi, how are you, love your blog, may I ask a question ? I if making cupcakes in paper cups are safe to bake in oven, are the coffee paper cups that you drink like the starbucks one safe to bake cupcakes in oven, am scare that my oven will be on fire; here is a example

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.