Whenever I go to San Francisco’s Chinatown, I always visit at least two hole-in-the-wall bakeries and get my fix, and desserts to take home. 😀 Among items I buy are the sponge mini-cakes, which one bakery calls ‘paper wrap cakes’, the other calls ‘Mexican cake’, but I call them ‘sponge cakes in paper cone’!
Yes, it is easier to bake a cake in a baking pan and cut with a knife to serve. However, sometimes (maybe once) you might like to participate in a project, especially with the younger members of the family for a creative art project. The recipe for sponge cake is from the one I posted last year.
Sponge Cake in Paper Cone
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
• 6 large eggs at room temperature – whites/yolks separated
• pinch of salt
• 100 gr (½ cup / 3.5 oz) granulated sugar
• 128 gr (1 cup / 4.5 oz) all-purpose unbleached flour
• accent flavoring: i.e. ½ tsp vanilla -or- 1/8 tsp lemon zest (optional)
• parchment paper (65cm of 38cm wide-rolls)/(25.5″ of 15″ wide-rolls)- decorative oven-safe papers would be nice too!
◊ Follow photo instructions give below** and make 6 parchment-paper cones.
◊ Position a rack in the middle of the oven, and preheat to 160°C/325°F.
◊ First, beat the egg whites on high speed until they form bubbles. Add salt and gradually sprinkle half of the sugar (50 gr), 1 Tbsp at a time, occasionally scraping down the side of the bowl until firm peak. Put the bowl with meringue in refrigerator.
◊ Meanwhile, in a separate bowl, beat egg-yolks with other half of the sugar (50 gr) on high, until thick and creamy.
◊ Take the meringue out of the refrigerator, in three parts, carefully fold in yolk mixture into egg-whites, until somewhat mixed, not destroying the egg-white foam.
◊ Gradually sprinkle flour into the egg foam mixture while folding in the flour with a silicone spatula. At this time, add any accent flavoring: vanilla, lemon zest. Continue to fold, scraping the sides of the bowl.
◊ Using a regular teaspoon, spoon batter equally into the 6 parchment paper cones. Place the filled cones in the bunt mold.
◊ Tap the bunt mold onto the counter a few times so the batter will settle. Bake for 30 minutes or until light brown color on top. Let the cones cool completely (remove the staples) and serve.
~ Bon Appétit! ~
**To make the cones
Click on the first photo and follow slideshow for detailed captioned-instructions!
Differences of sponge cake, chiffon cake and angel food cake:
♪ Sponge cakes contain whole eggs. Egg whites and yolks are beaten separately.
Its leavening comes only from beaten egg whites/meringue, no baking powder or soda,
and it has little or no oil/butter.
♪ Chiffon cake is light like sponge cakes, but the egg whites are not beaten separately.
Chiffon cake generally contains oil, a combination of both batter and foam-type cake.
♪ Angel food cake has no fat or leavening, such as baking powder. It is leavened with
beaten egg whites/meringue, and has a high proportion of egg white to flour.
So, what’s cooking in your kitchen?