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The manufacturing procedure is extremely simple, you just need to follow the approaches that we have written on this web page. The complying with are the phases of just how to cook PAPER WRAPPED CHINESE SPONGE CAKE.

These paper wrapped cakes have a traditional taste as well and the unmistakably eggy aroma of fresh eggs. It’s not greasy and not too dense. It is light, soft, pillowy and tastes absolutely delicious. Just perfect for tea-time or a whole day snack. Above all, these cakes are extremely easy to make.


  • 5eggs
  • 50gramsbuttermelted
  • 60ml milkroom temperature
  • 100gramsall-purpose floursifted
  • 80gramssugar
  • 1/4tspVanilla essence


  1. First preheat oven to 180 degree C. Then line muffin pan with parchment paper.
  2. Separate yolks and whites of eggs. Add vanilla into egg yolks and whisk till combined. Then set aside.
  3. In a large measuring cup or bowl, combine melted butter and milk. Mix with a whisk. Then sieve in all-purpose flour. Continue to mix well. Next, place milk into a large measuring cup or bowl. Pour in melted butter and mix well. Then add sieved flour and combine well using a whisk or spatula.
  4. For full instructions :

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