Paper lined sponge cakes

International Incident Nostalgia Party

The theme for the latest International Incident Party (hosted as always, by the lovely Penny) is nostalgia, and I love it! It’s such a great theme and sent me down memory lane trying to think of a dish to make.

Ultimately I decided on paper lined sponge cakes. I remember the first time I ate these was in Hong Kong – I think it was on our first visit back there when I was 6, but memory is so fluid it could’ve been later visits. I still remember how cute they looked, and the lightness of them. I know that I had never eaten anything like them in NZ before, which is why they stick out in my mind so much!

Paper lined sponge cakes are basically chiffon cakes, baked in tall individual cups lined with paper. Like all chiffon cakes, they are super soft and fluffy, and taste sweet and eggy. If you’ve never had chiffon cake, you are seriously missing out! I think chiffon cakes could be the best cake ever.

My cakes weren’t quite the same as the ones I remembered, which doesn’t make them bad – just not the same! They needed to be a bit sweeter, but the soft, fluffy texture was definitely there. I used rectangles of baking paper for the liners – and basically just shoved them into the cake cases so mine were a bit messy, but if you took more time and care you could get them looking really good. I think a bit more sugar to the recipe below would make them perfect – next time I bake them I’ll try doubling the first amount of sugar and see how it goes.

Still, I’m really pleased I made these. What a fun trip down memory lane!

Check out previous IIP themes here.

And see what all other attendees made:

Paper lined sponge cakes

Adapted from

80g cake flour
20g cornflour
1/2 teaspoon baking powder
5 egg yolks
30g caster sugar
1/4 teaspoon salt
1 teaspoon vanilla
55g vegetable oil, warmed
60ml warm milk
5 egg whites
50g caster sugar

Preheat oven to 180°C and prepare your cases – you can line normal muffin tins by pressing in squares or rectangles of baking paper with a similar sized cup. Traditionally the cakes are quite tall though, so taller tins are better!

Sift together the cake flour, cornflour and baking powder.

Whisk the egg yolks, 30g sugar, salt and vanilla essence until it’s thick and creamy. Mix in the warm oil and milk into the yolk mixture.

Fold the sifted flour mixture into the yolk mixture.

Beat the egg whites until they are frothy, and while beating, gradually add the remaining sugar. Beat until the egg white is stiff.

Gently fold a small amount of egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites.

Spoon the batter into your prepared cups to about 3/4 full, and bake for 20 minutes or until they are golden brown.