Chocolate Paper-Wrapped Sponge Cakes
These chocolate paper-wrapped sponge cakes are a delicious twist on the classic Hong Kong-style paper-wrapped sponge cakes. They’re light, fluffy and full of chocolate flavour, with chocolate chunks folded into the batter and a little extra sprinkled on top before baking.
Baked individually in paper moulds, each cake has a lovely rounded top and holds its shape beautifully. They’re perfect for enjoying with a cup of tea or coffee, or whenever you’re in the mood for a little chocolate treat!
Alright, let’s bake!
What Are Paper-Wrapped Sponge Cakes?
Paper-wrapped sponge cakes, known as 紙包蛋糕 in Chinese, are a classic treat found in traditional Hong Kong bakeries. They’re baked individually in square pieces of white parchment paper which give them their distinctive shape and familiar little paper wrappers.
What makes these cakes so special is their incredibly light and airy texture. They’re soft, fluffy and delicate, with a fine, tender crumb that almost melts in your mouth. Unlike frosted cupcakes, they’re usually enjoyed just as they are, without any elaborate decorations or toppings.
You’ll often find plain and chocolate versions in Hong Kong bakeries. They’re simple, not overly sweet, and make a lovely everyday treat to enjoy with a cup of tea or coffee. For many of us who grew up in Hong Kong, they’re more than just a bakery snack – they’re a little taste of childhood.
My Chocolate Twist on Paper-Wrapped Cakes
For my version, I wanted to keep the familiar light and fluffy chocolate sponge but make it a little more indulgent. I added chopped chocolate chunks into the batter and sprinkled extra pieces on top before baking. The chocolate chunks bring little pockets of chocolate throughout the cake, adding extra flavour and texture while making the tops look even more tempting.
I also made a point of using white parchment paper for the wrappers to recreate the familiar look of the paper-wrapped cakes I remembered from Hong Kong bakeries. It’s a small detail, but I think it makes a difference. I love how these cakes bring together the nostalgia of a childhood favourite with a little extra chocolate indulgence!
Why You’ll Love this Recipe
- Easy individual portions: Each cake is baked in its own paper wrapper, making them convenient to serve and share.
- No frosting or decorating needed: These little cakes are lovely just as they are, with chocolate chunks adding plenty of character.
- Great for sharing: Bake a batch of six to enjoy at home, bring along to a gathering or share with friends and family.
- A lovely homemade treat: Perfect for afternoon tea, coffee breaks or whenever you fancy something chocolatey.
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Buy Now → How to Line Paper-Wrapped Cake Moulds
- Prepare your cake moulds. These are the paper cake moulds I use for this recipe. Each mould has five petal-shaped sections and measures approximately 9 cm across and 8 cm in height.
- Cut the parchment paper. Cut six 8-inch squares of white parchment paper. You’ll need one square for each cake mould.
- Find the centre point. Fold each parchment square in half twice to create a centre point. Don’t crease the entire paper firmly; just press lightly at the centre where the folds meet.
- Position the parchment paper. Turn the paper cake mould upside down. Place the parchment paper over the base of the mould, aligning the centre point of the paper with the centre of the mould’s bottom.
- Fold the parchment paper around the mould. Hold the parchment paper firmly against the bottom of the mould with one hand. With your other hand, start folding the paper diagonally along the first petal-shaped section of the mould, creating a neat crease.
- Continue folding around the mould. Move to the next petal-shaped section and fold the parchment paper diagonally against it to create another crease. Continue working your way around all five sections.
- Check the creases. Once you’ve finished, you should have five creases in the parchment paper, following the shape of the mould.
- Fit the liner into the mould. Turn the mould right side up and place the folded parchment paper inside. Adjust the paper gently so it sits neatly against the sides and base of the mould. Your paper liner is now ready to be filled with cake batter! When filling the moulds with cake batter, fill each one approximately three-quarters full.
Ingredients for Chocolate Paper-Wrapped Sponge Cakes
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Cake flour: Gives the cakes their soft, delicate texture. Cake flour has a low protein content, typically around 7–9%, which helps minimise gluten development and creates a fine, tender crumb rather than a chewy or dense sponge.
- Cocoa powder: Adds the chocolate flavour and gives the sponge its rich chocolate colour.
- Cornflour: Helps soften the texture by reducing the overall protein content of the flour mixture, giving the cakes a finer, more delicate crumb.
- Baking powder: Provides extra lift, helping the cakes rise and achieve a light, airy texture.
- Salt: Balances the sweetness and brings out the chocolate flavour.
- Eggs, separated: The egg yolks add richness, moisture and structure to the batter, while the whipped egg whites create the meringue that gives the cakes their light, airy texture.
- Caster sugar: Divided between the egg whites and yolks, sugar sweetens the cakes, helps stabilise the meringue and contributes to the sponge’s soft texture.
- Cream of tartar: Helps stabilise the egg whites as they are whipped, making the meringue more reliable and helping it hold its volume. If you don’t have cream of tartar, you can substitute it with ½ teaspoon of lemon juice or white vinegar.
- Vegetable oil: Adds moisture and keeps the cakes soft and tender. Unlike butter, oil remains liquid at room temperature, helping the sponge retain its softness.
- Vanilla extract: Adds a gentle aroma and rounds out the chocolate flavour.
- Chocolate chips: Chopped chocolate is folded into the batter to create little pockets of chocolate throughout the cakes, while the extra pieces sprinkled on top add more chocolate flavour and an appealing finish.
Tips for Making the Best Chocolate Paper-Wrapped Sponge Cakes
- Prepare the paper liners properly: Make sure your parchment paper liners are folded neatly and fit snugly inside the paper cake moulds. This helps the cakes hold their shape as they bake.
- Whisk the egg whites to stiff peaks: A stable meringue is important for creating a light, airy sponge. Make sure your mixing bowl and whisk are completely clean and free from grease.
- Fold the batter gently: When combining the meringue with the yolk mixture and dry ingredients, use a gentle folding motion to keep as much air in the batter as possible.
- Coat the chocolate pieces with flour: Lightly coating the chopped chocolate helps reduce the chance of the pieces sinking to the bottom of the cakes.
- Don’t overfill the moulds: Fill each liner to about three-quarters full, leaving enough room for the cakes to rise without overflowing.
- Follow the oven temperature adjustment: Start with a hotter oven, then reduce the temperature just before baking. This helps the cakes rise and develop their rounded tops.
How to Serve
I love enjoying these cakes at room temperature, when they’re soft and fluffy with little pockets of chocolate throughout. Every time I take a bite, I’m reminded of the paper-wrapped sponge cakes I enjoyed growing up in Hong Kong. It’s amazing how one little cake can bring back so many childhood memories!
They’re lovely with a cup of tea or coffee, but honestly, I enjoy them just as much on their own. Just peel back the paper wrapper and enjoy!
How to Store
Once completely cooled, store the chocolate paper-wrapped sponge cakes in an airtight container at room temperature for up to 2 days. Keep them in a cool, dry place, away from direct sunlight.
For the best texture and flavour, I recommend enjoying them within 1–2 days while they’re still soft, fluffy and fresh.
Chocolate Paper-Wrapped Sponge Cakes FAQs
Yes, you can use all-purpose flour (plain flour in the UK) if you don’t have cake flour. However, as all-purpose flour has a higher protein content, the cakes may have a slightly less delicate and tender texture. For the best results, I recommend using cake flour.
Yes! You can use dark, milk or semi-sweet chocolate, depending on your preference. I recommend using chocolate that you enjoy eating, as you’ll taste it in every bite.
Absolutely! You can leave out the chocolate chunks for a plain chocolate paper-wrapped sponge cake. The cakes will still have a lovely chocolate flavour from the cocoa powder.
Yes. You can use another neutral-flavoured vegetable oil, such as sunflower, canola or rapeseed oil. Avoid strongly flavoured oils, as they may affect the taste of the cakes.
I recommend enjoying these cakes fresh rather than freezing them. Their delicate, airy texture is best when freshly baked, ideally within 1–2 days.
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Chocolate Paper-Wrapped Sponge Cakes
- Prep Time: 30 mins
- Cook Time: 22 mins
- Total Time: 52 mins
- Yield: 6 servings 1x
- Category: Cakes
- Method: Bake
- Cuisine: Asian
Description
A chocolate twist on traditional paper-wrapped sponge cakes! These light and fluffy chocolate paper-wrapped sponge cakes are packed with chocolate chunks and topped with even more chocolate for an extra treat.
Ingredients
- 88 g cake flour
- 14 g cocoa powder
- 18 g cornflour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 5 eggs, separated
- 80 g caster sugar, 40 g + 40 g
- 1/4 tsp cream of tartar
- 60 g vegetable oil
- 3/4 tsp vanilla extract
- 50 g dark chocolate chunks, 30 g chopped + 20 g topping
Instructions
- Preheat the oven to 200°C fan. Prepare six paper liners by cutting six 8-inch squares of parchment paper and fitting them into the paper cake moulds (see Note 1).
- Roughly chop 30 g dark chocolate chunks. Lightly spray the chocolate pieces with water, then toss them with about 1 tablespoon of the measured cake flour to coat. Set aside.
- Separate the eggs, placing the egg whites in a large mixing bowl and the egg yolks in another bowl.
- In a medium bowl, sift the remaining cake flour together with the cocoa powder, cornflour, baking powder and salt. Mix well and set aside.
- Add the cream of tartar to the egg whites. Whisk at medium-low speed until a layer of foam forms. Gradually add 40 g of sugar in three additions, allowing about a minute between each addition for the sugar to dissolve.
- Once all the sugar has been added, increase the mixer speed to medium-high and continue whisking until stiff peaks form.
- Add the vegetable oil, vanilla extract and remaining 40 g of sugar to the egg yolks. Beat at medium speed until the mixture is light and pale.
- Add a scoop of meringue to the egg yolk mixture and gently whisk to loosen the batter.
- Gradually add the dry ingredient mixture and remaining meringue in several additions, gently whisking and folding until everything is incorporated and the batter is smooth and uniform.
- Add the flour-coated chocolate pieces to the batter. Gently fold them in with a spatula, taking care not to deflate the batter.
- Transfer the batter into a jug for easier pouring into the moulds. Alternatively, you can spoon the batter into the moulds.
- Fill each mould about three-quarters full.
- Sprinkle the remaining 20 g dark chocolate chunks over the tops.
- Just before baking, reduce the oven temperature to 180°C fan. Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Mine took 22 minutes.
- Once baked, remove the cakes from the tins and place them sideways on a cooling rack. Allow them to cool completely before serving.
Notes
Read the blog post to see how I fold the paper liners in action.
Feel free to use your favourite chocolate chunks or chips.
Final Thoughts
I’m so happy with how these chocolate paper-wrapped sponge cakes turned out. They bring back so many childhood memories, but making them in my own kitchen and adding those extra chocolate chunks makes them feel a little special.
Sometimes, it’s the simplest childhood treats that stay with us the longest. For me, these little cakes are a reminder that baking isn’t just about creating something delicious; it’s also about revisiting familiar memories and sharing a little piece of them with others.
I hope you’ll give these chocolate paper-wrapped sponge cakes a try. If you do, I’d love to hear how they turn out!
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
