Name: Mini Chinese Sponge Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: chinese
Ingredients: 1 cup all-purpose flour; 1/4 cup custard powder (or cornstarch); 1 tsp baking powder; 1/2 tsp baking soda; 4 large eggs; 3/4 cup granulated sugar; 1/4 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract

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These Mini Chinese Sponge Cakes are light, fluffy, and deliciously delicate, inspired by the classic Chinese sponge cakes often served in bakeries or as a delightful dim sum dessert. With a tender crumb and a subtly sweet flavor, these mini cakes are perfect for any occasion.

Why You’ll Love This Recipe

Simple Ingredients: Made with pantry staples.
Light and Airy Texture: Perfect for those who love a soft, spongy cake.
Versatile: Enjoy them plain or pair them with fresh fruits, whipped cream, or a drizzle of syrup.
Mini Size: Ideal for portion control or serving at parties and gatherings.

Ingredients

Eggs
Granulated sugar
Cake flour
Baking powder
Whole milk
Neutral oil (like vegetable or canola oil)
Vanilla extract (optional)

Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease mini cake molds.

Step 2: Whip Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar using an electric mixer on high speed until the mixture becomes pale, thick, and tripled in volume. This should take about 8–10 minutes.

Step 3: Sift Dry Ingredients
In a separate bowl, sift together the cake flour and baking powder.

Step 4: Fold Ingredients
Gently fold the dry ingredients into the egg mixture in small batches, being careful not to deflate the batter.

Step 5: Add Milk and Oil
In a small bowl, mix the milk, oil, and vanilla extract (if using). Slowly drizzle this mixture into the batter while folding gently to combine.

Step 6: Fill the Molds
Pour the batter into the prepared molds or liners, filling each about 3/4 full.

Step 7: Bake
Bake in the preheated oven for 15–18 minutes or until a toothpick inserted into the center of a cake comes out clean.

Step 8: Cool and Serve
Let the cakes cool in the molds for a few minutes before transferring them to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or topped with your favorite garnish.

Frequently Asked Questions (FAQs)

Q1: Can I use all-purpose flour instead of cake flour?
Yes, but for a softer texture, substitute 1 cup of all-purpose flour with 1 cup minus 2 tablespoons and add 2 tablespoons of cornstarch.

Q2: Why is my sponge cake not fluffy?
Ensure you beat the eggs and sugar until they’re pale and thick, and fold the ingredients gently to avoid deflating the batter.

Q3: Can I add flavors like matcha or cocoa?
Absolutely! Replace a small portion of the flour with matcha powder, cocoa powder, or other flavoring powders.

Q4: How should I store these cakes?
Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Q5: Can I freeze these sponge cakes?
Yes, wrap them individually in plastic wrap and store in an airtight container in the freezer for up to 2 months.

Q6: What can I serve with these cakes?
Pair them with fresh fruit, whipped cream, or even a drizzle of condensed milk for added sweetness.

Q7: Can I make these cakes in larger sizes?
Yes, bake the batter in a larger cake pan and adjust the baking time accordingly.

Q8: Why did my cakes sink in the middle?
This could be due to underbaking or overmixing the batter, which deflates the air bubbles needed for structure.

Q9: Can I make this recipe dairy-free?
Yes, substitute whole milk with a non-dairy alternative like almond milk or soy milk.

Q10: Can I add fruit to the batter?
You can fold in small pieces of fruit, but be mindful of the extra moisture they may add.

Enjoy these delightful mini sponge cakes with a cup of tea or as a light dessert!

Mini Chinese Sponge Cakes

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Light, fluffy, and subtly sweet, these Mini Chinese Sponge Cakes are perfect bite-sized treats. They’re easy to make and bring a delightful texture and flavor to any occasion.

Author: Laura
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Approximately 12 mini cakes 1x
Category: Dessert
Method: baking
Cuisine: chinese
Diet: Vegetarian

Instructions

Preheat Oven:
Preheat your oven to 175°C (350°F). Prepare mini cake molds or line a muffin tin with cupcake liners.
Mix Dry Ingredients:
In a bowl, sift together the all-purpose flour, custard powder (or cornstarch), baking powder, and baking soda. Set aside.
Beat Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until light and fluffy, about 5-7 minutes.
Add Wet Ingredients:
Mix in the milk, vegetable oil, and vanilla extract until fully incorporated.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix to maintain the batter’s fluffiness.
Fill Molds:
Divide the batter evenly among the mini cake molds or cupcake liners, filling each about 3/4 full.
Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Cool and Serve:
Remove the mini cakes from the oven and let them cool slightly in the molds before serving.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Custard Powder Substitute: If you don’t have custard powder, cornstarch works perfectly.
Serving Suggestion: These cakes pair wonderfully with tea or coffee.