Paper wrapped cake

Paper wrapped cake
Paper wrapped cake
Traditional Chinese	紙包蛋糕
Simplified Chinese	纸包蛋糕
Literal meaning	paper wrapped cake
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	zhǐ bāo dàngāo
Yue: Cantonese
Yale Romanization	jí bāau daahn gōu
Jyutping	zi2 baau1 daan6 gou1

Paper wrapped cake
	Paper wrapped cake
Type	Cake
Place of origin	Hong Kong
Main ingredients	Chiffon cake
	Media: 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]