One of our favourite HK bakery items is the ‘zi bao dan go’, or the ‘paper wrapped sponge cake’. They’re just so fluffy and moist and easy to eat! Since I’ve begun baking chiffon cakes, I noticed the texture was very similar to the paper wrapped cakes we buy so I thought ‘Why not try using a vanilla chiffon recipe?’. So that’s exactly what I did, and it was a fantastic success!
My brother GC said it tasted exactly like the traditional ones in HK. I used the same recipe as the pandan chiffon cake, except changed the pandan extract to vanilla. And of course, reduced the sugar as per usual.
SC loves paper wrapped cake so I made another batch just for her. This time I made half vanilla, and half black sesame, both of which were really nice. SC said they were nicer than the ones from the Asian bakeries in Perth!! =D
The black sesame was so fragrant! I think I might add a bit more next time because I like for there to be a strong fragrance.
I’m so glad they turn out well, because I usually find store-bought ones too sweet. Plus, it’s something everyone in my family enjoys so that’s good.
I also made ji dan gao, using Sonia’s recipe, which was quite nice too. It was a lot drier than the paper-wrapped sponge cakes since there’s no oil, but it’s nice and fluffy fresh out of the steamer. Some water from the steamer dripped onto the top of the cake so it’s a bit patchy =(