Chinese
paper wrapped cupcakes 紙包鸡蛋糕
*makes 7
standard flower metal moulds
3 egg white
(large or A size)
65 icing
sugar, sifted (or you may replace with 65g caster sugar and 5g corn starch, mix together)
3 egg yolk (large
or A size)
1 whole egg
50g corn oil
65g self-raising
flour (or you may replace with cake flour + 1/2tsp baking powder)
Special
flower metal cupcake cases or you may replaced any cups that is suitable for baking
Parchment paper
or 牛油紙
- Mix egg yolks, 1 whole egg and corn oil in a mixing bowl, use a hand balloon whisk, beat till light.
- Sift in self-raising flour, stir to mix well till a smooth thick batter.
- Use a electric hand mixer, beat egg white till foamy, then gradually add in icing sugar, beat till stiff peak formed.
- Add 1/3 of meringue with egg yolk batter, stir till light. Then fold in the rest of meringues, fold to well combine (you can use hand balloon whisk at last if you still see meringue not fold well).
- Line the metal cupcake case with baking paper, fill the batter with piping bag, then pipe the batter into cupcake case.
- Bake at a pre-heated oven at 170C (middle rack, no fan) for 30mis.
- Remove from the oven, immediately remove cakes from the case, and lay them on wire rack to cool down.
