Say hello to these irresistibly fluffy Mini Chinese Sponge Cakes! Each bite is like a little cloud of sweetness, with a light and airy texture that practically melts in your mouth. Perfect for teatime, dessert, or as an anytime treat, these sponge cakes are surprisingly easy to make and even easier to devour. Trust me, these are the kind of treats that’ll have everyone asking for seconds—and the recipe!
Why You’ll Love Mini Chinese Sponge Cakes
- Light and Airy: These cakes are impossibly fluffy, making them the perfect not-too-sweet dessert.
- Simple Ingredients: You probably already have everything you need in your pantry!
- Quick and Easy: A few basic steps are all it takes to whip up these delightful little cakes.
- Customizable: Add a sprinkle of powdered sugar, a dollop of whipped cream, or fresh fruit for extra flair.
- Perfect for Any Occasion: Great as a teatime treat, an after-dinner dessert, or even a thoughtful homemade gift.
Ingredients
Eggs
The base of the batter, providing structure and fluffiness.
Sugar
Adds the perfect touch of sweetness.
Cake Flour
Creates that delicate, tender crumb.
Vanilla Extract
A hint of vanilla enhances the flavor beautifully.
Baking Powder
For just the right amount of lift.
Salt
Balances the sweetness and brings out the other flavors.
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This sets the stage for even baking.
Step 2: Separate the Eggs
Carefully separate the egg whites and yolks into two large bowls. Make sure no yolk gets into the whites for the fluffiest results.
Step 3: Beat the Egg Whites
Using a mixer, beat the egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
Step 4: Mix the Yolks
In the bowl with yolks, whisk in sugar, vanilla extract, and a pinch of salt until pale and slightly thickened.
Step 5: Fold the Batter
Sift cake flour and baking powder over the yolk mixture. Gently fold to combine. Carefully fold in the beaten egg whites in batches, keeping as much air in the batter as possible.
Step 6: Fill the Liners
Spoon the batter into the prepared liners, filling each about ¾ full. Smooth the tops gently with the back of a spoon.
Step 7: Bake
Bake for 12-15 minutes or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the cakes cool in the tin for a few minutes before transferring them to a wire rack. Serve plain or with your favorite toppings.
How to Serve Mini Chinese Sponge Cakes
- Simple and Classic: Serve as-is for a light, delightful treat.
- Dressed Up: Top with powdered sugar, whipped cream, or a drizzle of honey.
- Paired with Tea or Coffee: Perfect alongside a hot cup of green tea or a frothy cappuccino.
- With Fresh Fruit: Add slices of strawberries or peaches for a refreshing twist.
Additional Tips
- Room-Temperature Eggs: Bring your eggs to room temperature before starting—they whip up better this way!
- Don’t Overmix: Gently fold the batter to keep it light and airy.
- Make Ahead: These sponge cakes stay fresh for up to two days in an airtight container.
- Freeze for Later: Freeze the cakes individually, then thaw and enjoy anytime!
- Flavor Variations: Add a hint of citrus zest or swap vanilla for almond extract for a fun twist.
FAQ
Q1: Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. For the best results, use cake flour or make your own by replacing 2 tablespoons of flour with cornstarch per cup.
Q2: How do I store these cakes?
Store in an airtight container at room temperature for up to two days.
Q3: Can I freeze them?
Absolutely! Wrap each cake individually in plastic wrap and store in a freezer bag. Thaw at room temperature when ready to enjoy.
Q4: Can I add toppings before baking?
Yes! Sprinkle the tops with a little sugar or sliced almonds for a lovely finish.
Q5: Why didn’t my cakes rise?
Make sure to beat the egg whites properly and avoid overmixing the batter to maintain its airiness.
Q6: Can I make these gluten-free?
Yes! Substitute cake flour with a gluten-free baking blend designed for cakes.
Q7: How do I make mini sponge cakes even lighter?
Sift your dry ingredients twice before adding them to the batter.
Q8: Can I double the recipe?
Of course! Just ensure you have enough muffin tins and bake in batches if necessary.
Q9: What’s the best way to prevent sticking?
Use good-quality paper liners or lightly grease the muffin tin.
Q10: Are these cakes suitable for kids?
Definitely! They’re light, soft, and not overly sweet, making them a hit with little ones.
PrintMini Chinese Sponge Cakes
Delightfully light and fluffy, these Mini Chinese Sponge Cakes are perfect for tea time or as a sweet snack! Made with simple ingredients like eggs, flour, and a hint of custard powder, these cakes are quick to bake and irresistibly soft. Pair them with a cup of tea for the ultimate treat!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- For the Mini Cakes:
- 1 cup all-purpose flour – The base of the cakes for a soft structure.
- 1/4 cup custard powder (or cornstarch) – Adds a touch of richness and color.
- 1 tsp baking powder – Ensures the cakes rise beautifully.
- 1/2 tsp baking soda – Enhances fluffiness.
- 4 large eggs – Adds volume and stability.
- 3/4 cup granulated sugar – Sweetens the cakes perfectly.
- 1/4 cup milk – Keeps the cakes moist and tender.
- 1/4 cup vegetable oil – Provides a light, soft crumb.
- 1 tsp vanilla extract – Adds a warm, aromatic flavor
Instructions
Preheat Oven:
Preheat your oven to 175°C (350°F). Prepare mini cake molds or line a cupcake tray with liners.
2. Prepare Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, custard powder, baking powder, and baking soda. Set aside.
3. Beat Eggs and Sugar:
In a large bowl, use a hand or stand mixer to beat the eggs and granulated sugar until light, fluffy, and pale in color (about 5–7 minutes).
4. Add Wet Ingredients:
Mix in the milk, vegetable oil, and vanilla extract until just combined.
5. Combine Batter:
Gradually fold the sifted dry ingredients into the wet mixture. Be gentle to maintain the airy texture—do not overmix.
6. Fill Molds:
Divide the batter evenly among the prepared mini cake molds or cupcake liners, filling each about 3/4 full.
7. Bake:
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Remove from the oven and let the cakes cool slightly before serving. Enjoy warm or at room temperature!
Notes
- For extra flavor, sprinkle a touch of powdered sugar or serve with whipped cream.
- These cakes freeze well; store in an airtight container for up to a month.
Nutrition
- Serving Size: 1 mini cake
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 40 mg