Paper-Wrapped Sponge Cakes

One of the most popular Hong Kong bakery treats, these light and airy cupcakes made their first appearance in the 1950s bing suuts, or ice cafes. One of the best things about this bakery treat is that it’s not too sweet. Replicating the airiness of the original is a challenge without the egg whites, but I’ve found that aquafaba (the liquid from a can of chickpeas) is the best substitution, though you can also make your own aquafaba with dried chickpeas or chic