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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.

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

  1. Preheat Oven:
    Preheat your oven to 175°C (350°F). Prepare mini cake molds or line a muffin tin with cupcake liners.
  2. Mix Dry Ingredients:
    In a bowl, sift together the all-purpose flour, custard powder (or cornstarch), baking powder, and baking soda. Set aside.
  3. 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.
  4. Add Wet Ingredients:
    Mix in the milk, vegetable oil, and vanilla extract until fully incorporated.
  5. 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.
  6. Fill Molds:
    Divide the batter evenly among the 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 of a cake comes out clean.
  8. 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

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