Mini 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
Find it online: https://grandmarecipesflash.com/mini-chinese-sponge-cakes/