Paper-Wrapped Sponge Cakes

Julia made a light and fluffy Asian-style sponge cake typically made in baking
paper cups, which is where the name 紙包蛋糕 Paper-Wrapped Sponge Cake is from.

Instead of cake flour, Julia used all-purpose flour, but reduced it to suit.

Cut up:

Recipes from:
紙包蛋糕食譜 Paper Sponge Recipe
http://kennymelody.mysinablog.com/index.php?op=ViewArticle&articleId=168093
紙包蛋糕食譜 Paper Sponge Recipe
http://kennymelody.mysinablog.com/
何家私房菜 (何太) Kenny Melody MySinaBlogOriginal recipe:
http://www.wretch.cc/blog/pigheadyoyo/5006399
紙包蛋糕 食譜 Paper Sponge Recipe
http://www.wretch.cc/blog/pigheadyoyo/

Modified recipe:
材料： (9個份量) Ingredients: (makes 9 cupcakes)
低筋麵粉  Cake Flour  60g (substituted with 55g all-purpose plain flour)
粟粉 Cornflour  15g
砂糖 Sugar  90g
雞蛋 Eggs  5 隻
含鹽牛油 Salted Butter, melted  60 g

正方形牛油紙    數張  Greaseproof paper, cut into squares
muffin 杯      數個  Muffin cups or muffin tray

做法 Method:
1) 焗爐開 200度，預熱 15 分鐘。 Pre-heat the oven to 200°C for at least 15 minutes.
2) 將牛油紙鋪在 muffin 杯內； Line the muffin cups with greaseproof paper.
3) 蛋白 分 3 次加入砂糖打起； Beat egg whites into soft-peaks.
4) 加入蛋黃，拌勻。 Add egg whites to lightly beaten egg yolks and mix lightly.
5) 篩入低粉、粟分，輕手拌勻； Fold in sifted flours, taking care not to over mix.
6) 加入牛油溶液拌勻； Add melted butter mix well. The mixture should be quite light.
7) 全入已鋪牛油紙之杯內，至 8 成滿。Pour into greaseproof paper cups to about 80% full.

8) 入焗爐以 175 度 焗 20 分鐘，至面頭金黃色即成。 Reduce oven temperature to 175°C (160°C
fan-forced) and bake for 20 minutes, or until tops are golden.