Paper-lined Sponge Cake

Recipe adapted from Do What I Like

Ingredients: (10 pieces in standard paper cups)
5 egg yolks
30 gr sugar
1/4 tsp salt
1/2 - 1 tsp vanilla esssence

55 gr warm corn oil / melted butter
60ml warm milk

80 gr cake flour
20 gr corn starch
1/2 tsp baking powder

5 egg whites
50 gr castor sugar

1. Sieve flour, corn starch and baking powder together.
2. Beat egg yolks, sugar, salt and vanilla essence together till thick and creamy. (I beat my egg yolk by sitting the mixing bowl in a basin of hot water).
3. Stir the warm corn oil/melted butter and milk into the yolk mixture. Mix well.
4. Fold in the sieved flour mixture and mix well.
5. Beat egg whites till white in colour and add in sugar by thirds and beat till egg white is stiff.
6. Fold half portion of the egg white into egg yolk and blend well.
7. Pour the yolk mixture into the remaining egg white and blend well.
8. Spoon batter into paper cups lined with baking paper up to 80% full and bake at 180C for 20 minutes or till golden brown.

- Cut baking paper into 19cm x 19cm put it on top of a paper cup then use another paper cup to push the baking paper into the cup (idea from Jo's Deli).
- Be careful not to dirty the baking paper while spooning in the batter otherwise you will get dark brown patches on the baking paper and the paper-lined sponge will not be presentable.
- The paper cups are tall so if you are baking in a small table top oven, for the first 10 - 12 minutes bake it in the middle rack then move it to the lower rack and bake till cooked.


  1. Hi DG, the cake looks soft and fluffy. Is it difficult to fold the paper? I saw the video clip b4 & seem very mafan :P.

  2. This is very soft...and fluffy.... Yum...yum... Can I have one? :)

  3. Oh yes, I tried this recipe before, but changed this to orange, I even made this cakes for my younger daughter's full moon pack 15 months ago.

    It was very lovely, right???

  4. Hi Jess@Bakericious,
    Actually once you know the trick, maybe not too hard. What I do is I wrapped the paper outside the cup-1first, after that, stack into empty cup-2. Use cup-1 to press hard into cup-2(the paper will be in between cup-1 & cup-2), and slowly take out cup-1 from the paper. Done ;)

  5. Hi Happy Flour,
    You are always welcome, help yourself :)

    Hi Wendyywy,
    Orange Flovour, sounds good too. Agree with you, the cake is soft & taste good.

  6. Wow, the texture looks amazing, so soft and fluffy!

  7. Hi Pigpigscorner,
    Thanks for stopping by & nice comments. Bake it yourself, I'm sure you will like it as much I do. :)

  8. Wow...looks so soft and delicious! I think I need at least 5 and a cup of tea :P

  9. MaryMoh,
    Hahahaa... oops sorry, I only got four here ... :)

  10. Hi DG,

    Did you use oil or butter? Thanks!

  11. Hi Anon,

    I would prefer the melted butter. However, if you planning to put the leftover cake in the fridge, then I will suggest use oil, to keep the cake softer all the time.