How To Make Chinese Sponge Cake (纸包蛋糕) aka Paper Wrapped Sponge Cake.


(This is a ASMR video, headphones are recommended for full experience!)

Have you ever had Chinese sponge cake? 🎂They are often sold in Hong Kong style bakeries wrapped in parchment paper. In fact the name 纸包蛋糕 implies they are called “paper cup cakes”. They are similar to Asian style Cotton Sponge Cakes, except they tend to be crispy on the surface with a eggy, spongey center. This cake was made from RasaMalaysia’s recipe here:

Though I highly recommend experienced bakers to try out Christine’s Recipe:

Asian style cotton like sponge cake is extremely hard to make. As any minor mistakes can result in a dense cake. The focus should be on beating the egg whites to soft peak but not dry, and to make sure you uniformly fold in the flour into the batter without breaking the whipped egg whites. Also remember to tap the cake pan to remove any large air pockets. Otherwise you’ll get a cake with big air bubbles.

Also, although not necessary. Cream of tartar helps stabilize whipped egg whites so you can add some when beating egg whites.

Normally this kind of cake is baked in parchment paper cups but I decided to bake this in a silicon cake mold to make popping out the cake easier.

(Note this is not my recipe. It is a copy paste from Rasa Malaysia’s website. Please refer to above note for my tips.)


5 egg whites
90g (3 oz) fine sugar (castor sugar)
5 egg yolks, lightly beaten
60g (2 oz) cake flour (starch)
15g (0.5 oz) corn flour (starch)
60g (2 oz) melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases

Line the muffin cup cases with parchment papers, set aside.

Combine flours and sieve twice, set aside.

Preheat oven to 200C (392F).

In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

Gently fold in beaten egg yolks till well combined.

Followed by sieved flours, and gently fold till no trace of flours.

Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

Divide batter into the paper lined muffin cup cases, 2/3 full.

Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.
I am testing out a lavalier microphone so I decided on attempting ASMR again. I do apologize if it is not the best ASMR Mukbang quality but i’ll keep working on making that lavalier microphone work!

❤Thanks for watching!❤
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Lavalier Microphone:

🍜What is ASMR and Why am I Whispering?🍜

ASMR Stands for “autonomous sensory meridian response”.

ASMR is a euphoric and tranquil sensation triggered by auditory or visual
stimuli. The sensation is characterized by a tingling, pleasurable (excited) and calming sensation.
Often beginning on the scalp and moving down along the nerves of the neck
and upper back.

Certain sounds and visuals can trigger this sensation, producing endorphins that
help people feel relaxed, happy and at peace. Common triggers can be tapping,
whispering and eating sounds.

Many people watch/listen to ASMR to help them sleep or destress.
Everyone has their own unique ASMR Triggers. Hopefully you will find one that gives you all those good ASMR sensations.

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Disclaimer: Closed Captions have been auto generated and have not been reviewed. As such, CC might be incomplete, there may be errors and inconsistencies.



  1. Looooove the birds in the background, soooo pretty!! Great video, as always! <3 Did you top the cake with something, some jam, honey? Looked soooo fluffy and yummy!

    • llllSuperGurllll yes the birds were a nice touch 😬🌲🦋🐦I hope I got the right emoji lol. No toppings. You might have seen these cakes before in parchment muffin form. They are delicious on it’s own., taste kinda like cream brûlée in cake form 😋🍰 Thanks for watching! ❤

    • Views on the road MUKBANG/EATING SHOW thanks Stephanie! ❤As you should be! I wish I could afford a better mic but this shall have to do and I’m glad you enjoyed the egg sounds! ✨🤗


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