| 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
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
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
References
- ^ 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.
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This page was last edited on 18 November 2023, at 04:46