Description
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.
Ingredients
Scale
- 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
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.
Nutrition
- Serving Size: 1 mini cake
- Calories: 130 kcal
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg