Paper wrapped cake
 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 | ||||||||||||
| |||||||||||||
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
[edit]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.
Texture
[edit]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
[edit]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
[edit]References
[edit]- ^ Christine Ho (5 August 2008). "Cake Wrapped in Paper (Hong Kong Cupcakes)". christinesrecipes.com. Retrieved 12 August 2012.
- ^ "Chinese Paper Wrapped Sponge Cake". 8 February 2016. Retrieved 2016-09-30.
- ^ "Paper-wrapped Mini Sponge Cake | Easy Delicious Recipes". rasamalaysia.com. Retrieved 2016-09-30.
External links
[edit]
 | This Hong Kong–related article is a stub. You can help Wikipedia by expanding it. |