|Place of origin||Hong Kong|
|Main ingredients||Chiffon cake|
|Paper wrapped cake|
|Literal meaning||paper wrapped cake|
Paper wrapped cake (Chinese: 紙包蛋糕; Jyutping: zi2 baau1 daan6 gou1) is a type of Chinese cake. It is one of the most common pastries served in Hong Kong. It can also be found in most Chinatown bakery shops. In essence, it is a chiffon cake baked in a paper cup.
In the bakeries of Chinatown, San Francisco, it is commonly referred to as "sponge cake."
Traditionally prepared wrapped cakes are usually steamed in a wok pan, however, Chinese-American sponge cakes are usually baked in an oven. The cakes are typically prepared by separating the egg yolks and whites, and whisking them separately as well.
Typically prepared and served wrapped in parchment paper squares, Chinese paper wrapped cakes have a deep, golden brown exterior, and a light, fluffy inside. The subtle texture is complemented by a subtle sweetness, which allows them to be served as-is.
The cakes are typically served in the paper they were baked in. Found in bakeries, the cakes are typically eaten during breakfast, or teatime.