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]

Paper wrapped cake

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

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

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.^{[citation needed]}

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]

Serving

The cakes are typically served in the paper they were baked in. Found in bakeries, the cakes are typically eaten during breakfast, or teatime.^[3]

See also

• Egg waffle