Paper-Wrapped Butter Sponge Cup Cake 纸包奶油蛋糕

These were simple butter sponge cakes baked in paper lined aluminum cups.  The only feature was just the tall aluminum cups used in the baking. The retro appearance of the cake somehow has an unique charisma of its own - simple yet attractive 😍
I have been looking for the tall aluminum cups for years until I found them in Tott store at Century Square 😃 The aluminum cup costs about S$1.10 each after the GSS discount 💰

You can use paper cupcake moulds for this recipe too 😉

The cupcake mould size is 5x5x5 cm

The recipe can produce about 9 cupcakes

Yield: 6 cupcakes
Mould size: 9x7.5cm aluminum cup
Baking Temperature: 170℃ for 5 minutes, lower to 150℃ for 20 to 25 minutes.

Ingredients

Using 60g Omega 3&6 eggs
All ingredients in room temperature

4 egg whites
pinch of salt
70g fine sugar

4 egg yolks

48g top/cake flour
12g corn starch

40g unsalted butter, melted
5g golden syrup/honey
1/4 tsp vanilla extract

Directions

1. Cut 6 sheets of grease-proof papers into about 20cm square shape. Fold, shape and line in the aluminum cups cup moulds. Set aside.

2. Melt butter with golden syrup in a small mixing bowl, then add in the vanilla extract. Set aside.

3. In a dry, grease-free and clean mixing bowl, whisk egg whites to frothy. Add in the salt and follow by fine sugar (to be added in 3 batches).

Continue to whisk till reaching almost firm peak stage.

4. Beat in the egg yolks, one at a time, till reaching ribbon stage.

5. Sieve in the top and corn starch mixture in three batches. Fold to mix.

6. Take about one small bowl of batter, and mix it with the melted butter mixture (from Step 2).

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Pour back the butter batter to combine with the rest of the batter.

Use a spatula to fold till the batter becomes smooth.

7. Pour the batter into the lined cup moulds, about 103g each. The batter fills to about 3/4 height of the cup.

Bang the cups to level the batter and to get rid of trapped air bubbles. Arrange the cup moulds in a baking tray.

8. Bake in a pre-heated oven at 170℃ for 5 nnminutes, lower to 150℃ for 20 to 25 minutes, or till the top becomes golden. Place at the lower rack of the oven.

9. Remove from oven and from the metal cup moulds.

Let the cupcakes cool down over a wire rack.

You may trim away the extra lining paper.

10. Enjoy 😋

Rye Sourdough Bread

A healthier loaf of bread for the family 😋

Yield: one loaf in 26x10x7.5cm pan
Raw dough weight: 543g
Bread maker: Mayer MMBM12

Rye levain

12g natural yeast, 100% hydration (original recipe used rye starter)
19g water
36g organic rye flour


1. Mix all the ingredients together, cover and let it rest in room temperature (29℃) for 11 to 12 hours. The levain appeared sticky and lumpy.

Dough

Ingredients
143 (124)g milk
34 (30)g beaten egg
28g raw/light brown sugar
4g fine salt
~67g rye levain
28g rice bran oil

98g bread flour/T65 organic bread flour
98g all purpose flour

42g rye flour
1g instant dry yeast

Quatity in green is for using T65 organic bread flour

Directions

1. Add all the ingredients into the bread maker. Select "C-11 Ferment Dough" and start the program. When the countdown timer reads "1:27" pause the program for about 15 minutes. This is to allow the ingredients to autolyse.
After the pause, restart to program. When the timer reads "0:45" stop the program manually.

2. Transfer the dough to a lightly greased plastic bag. Cover with a lid and refrigerate overnight for about 12 hours.


3. Take out the cold dough, invert it and let it rest in room temperature for about 1 hour.

4. Remove the plastic bag and turn the dough onto a lightly floured worktop.

Flatten the dough and fold in the four sides.

Cover and let it rest for 15 to 20 minutes.

5. Roll out the dough.

Flip over and roll up into a log.

Pinch the edge to seal.

Place in a greased loaf pan,

spray some water,

cover with a tea towel and let it proofs for about 60 to 70 minutes, or till it rises to about 1cm above the rim.

6. Dust some bread flour over and score the top.

7.  Bake in a preheated oven at 200℃ for 15 minutes, reduce to 190℃ for another 15 minutes. Or you can tap the loaf with the back of a spoon. The loaf is ready when you hear a hollow sound.

8. Let the dough cool down completely before cutting 😋

Post dated 20 Jul 2018
I added organic T65 bread flour (without additives bread flour) to replace the normal bread flour.

Update: 14 Sep 2018

Recipe adapted from 30% Rye Sourdough Sandwich Loaf with appreciation 😊