Paper wrapped cake
Type of Chinese cake
From Wikipedia, the free encyclopedia
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]
Paper wrapped cake | |
| Type | Cake |
|---|---|
| Place of origin | Hong Kong |
| Main ingredients | Chiffon cake |
| Paper wrapped cake | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 紙包蛋糕 | ||||||||||||
| Simplified Chinese | 纸包蛋糕 | ||||||||||||
| Literal meaning | paper wrapped cake | ||||||||||||
| |||||||||||||
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]
