 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:zi2baau1daan6gou1) is a type of Chinesecake. It is one of the most common pastries served inHong Kong. It can also be found in mostChinatown bakery shops. In essence, it is achiffon cake baked in a paper cup.[1]
In the bakeries ofChinatown, San Francisco, it is commonly referred to as "sponge cake."
Traditionally prepared wrapped cakes are usuallysteamed in awok pan, however,Chinese-American sponge cakes are usuallybaked in anoven. The cakes are typically prepared by separating theegg yolks andwhites, and whisking them separately as well.[citation needed]
Typically prepared and served wrapped inparchment 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]
The cakes are typically served in the paper they were baked in. Found in bakeries, the cakes are typically eaten duringbreakfast, orteatime.[3]
Media related toPaper wrapped cakes at Wikimedia Commons
