If you have a soft spot for desserts that are delightfully light and irresistibly fluffy, then this Mini Chinese Sponge Cakes Recipe will quickly become your new favorite! These petite treats boast a tender crumb and a subtle sweetness that feels like a warm hug in every bite. Perfect for afternoon tea or a gentle finish to any meal, this recipe brings the classic charm of traditional Chinese sponge cake to your kitchen with ease and flair.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in building the perfect texture, flavor, and color of these mini cakes. From the airy eggs to the delicate cake flour, they’re all stars in this delicious show.
- 4 large eggs, at room temperature: Eggs provide the structure and the signature fluffiness that defines sponge cakes.
- ½ cup granulated sugar: Adds just the right touch of sweetness without overpowering the delicate flavors.
- 1 cup cake flour, sifted: Cake flour ensures a tender crumb by keeping the cake light and soft.
- ½ teaspoon baking powder: Gives a gentle lift to the batter for extra puffiness.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- ¼ cup whole milk: Adds moisture and richness for a soft texture.
- 2 tablespoons vegetable oil: Helps keep the cakes moist and tender even after baking.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
How to Make Mini Chinese Sponge Cakes Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F to ensure it’s nice and hot when your batter is ready. Line a standard muffin tin with paper cupcake liners to keep your sponge cakes neat and easy to remove after baking.
Step 2: Beat the Eggs and Sugar
Using an electric mixer on high speed, beat the eggs for about 5 minutes until they turn pale and fluffy. Slowly add the granulated sugar while continuing to beat until the mixture thickens and forms ribbons when lifted with the beaters. This step is key to achieving the light and airy texture that makes this Mini Chinese Sponge Cakes Recipe so special.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures the ingredients are evenly mixed and ready to be gently folded into the egg mixture without creating lumps.
Step 4: Fold Dry Ingredients Into the Batter
Carefully fold the dry ingredients into the fluffy egg mixture in batches. Use a gentle hand here to keep the batter full of air—that’s where the magic happens for a tender crumb.
Step 5: Mix the Wet Ingredients and Incorporate
In a small bowl, whisk together the whole milk, vegetable oil, and vanilla extract. Add this to your batter and fold gently until everything is just combined. This adds moisture and flavor, making the cakes wonderfully soft and fragrant.
Step 6: Fill the Muffin Cups and Bake
Divide the batter evenly among the lined muffin cups, filling each about three-quarters full. Bake for 15 to 18 minutes, or until the tops turn golden and spring back when you lightly press them with a finger. Let them cool slightly before enjoying, either warm or at room temperature.
How to Serve Mini Chinese Sponge Cakes Recipe
Garnishes
These mini cakes are charming on their own but could be easily elevated with a dusting of powdered sugar or a few fresh berries on top. A light glaze of honey or a dollop of whipped cream can also add an extra touch of sweetness and elegance.
Side Dishes
Serve these alongside a comforting cup of jasmine tea or a refreshing glass of soy milk for an authentic Chinese snack experience. They also pair beautifully with fresh fruit or a small scoop of sorbet to brighten the palate.
Creative Ways to Present
For special occasions, try stacking them with layers of whipped cream and sliced strawberries to create miniature sponge cake towers. Or place each mini cake in a decorative cupcake wrapper and top with a thin slice of mandarin orange for a citrusy twist that keeps things colorful and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Mini Chinese Sponge Cakes Recipe treats can be stored in an airtight container at room temperature for up to 2 days. This prevents them from drying out and helps retain their moist, springy texture.
Freezing
You can freeze these mini sponge cakes by wrapping each one individually in plastic wrap and placing them in a freezer-safe bag or container. They keep well for up to a month. When you’re ready to enjoy them, thaw overnight in the fridge to maintain softness.
Reheating
To revive their fresh-from-the-oven goodness, warm the cakes for about 10 seconds in the microwave or for a few minutes in a low-temperature oven. This quick heat-up helps bring back that lovely fluffy texture without drying them out.
FAQs
Can I use all-purpose flour instead of cake flour?
While all-purpose flour is more common, cake flour is preferred in this recipe because it produces a softer, more tender crumb. If you only have all-purpose flour, try substituting it by removing two tablespoons per cup and replacing with cornstarch to mimic cake flour’s lighter texture.
What makes these cakes different from steamed Chinese sponge cakes?
Traditional Chinese sponge cakes are often steamed, resulting in a slightly denser but very moist texture. This Mini Chinese Sponge Cakes Recipe uses baking instead, creating a drier, airy crumb and a golden crust that some find even more delightful.
Why is it important to beat the eggs and sugar for so long?
Beating the eggs and sugar until thick and silky incorporates air that helps the cakes rise beautifully during baking. This process gives them their iconic fluffy texture and delicate feel.
Can I add flavors like matcha or cocoa powder?
Absolutely! Adding a teaspoon of matcha powder or a tablespoon of cocoa powder to the dry ingredients can give your mini sponge cakes a fun twist. Just remember to adjust the sugar if you want to balance bitterness or sweetness accordingly.
Are these cakes suitable for vegetarians?
Yes! Since this Mini Chinese Sponge Cakes Recipe uses no animal-derived gelatin or dairy products aside from eggs and milk, it fits well within a vegetarian diet.
Final Thoughts
Once you try this Mini Chinese Sponge Cakes Recipe, you’ll appreciate just how effortless and rewarding it is to bake your own light, fluffy treats at home. They’re the perfect little bites to brighten any day, and their simple ingredients and process make them an inviting project for both beginners and seasoned bakers alike. I can’t wait for you to share these cozy cakes with your loved ones!
Print
Mini Chinese Sponge Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini sponge cakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
Mini Chinese Sponge Cakes are light, fluffy, and mildly sweet treats made with eggs, cake flour, and a touch of vanilla. These airy cakes are baked to golden perfection and serve as a delightful snack or dessert, perfect for enjoying warm or at room temperature.
Ingredients
Basic Batter
- 4 large eggs, at room temperature
- ½ cup granulated sugar
- 1 cup cake flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¼ cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners to ensure easy removal and clean-up.
- Beat Eggs and Sugar: In a large mixing bowl, use an electric mixer on high speed to beat the eggs for 5 minutes, until they are pale and fluffy. Gradually add the granulated sugar while continuing to beat, until the mixture thickens and ribbons form when lifted.
- Mix Dry Ingredients: In a separate bowl, whisk together the sifted cake flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
- Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture in batches. Take care to fold softly to avoid deflating the airy batter, maintaining its light texture.
- Combine Wet Ingredients: In a small bowl, whisk together the whole milk, vegetable oil, and vanilla extract. Add this mixture to the batter and fold gently until just combined, blending the wet ingredients smoothly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups, filling each about ¾ full to allow room for rising during baking.
- Bake the Cakes: Bake in the preheated oven for 15 to 18 minutes, or until the tops are golden brown and spring back when lightly touched, indicating they are cooked through.
- Cool and Serve: Remove the cakes from the oven and let them cool slightly. Serve warm or at room temperature for the best texture and flavor.
Notes
- These sponge cakes are best enjoyed fresh for their light and airy texture.
- For extra flavor, sprinkle powdered sugar on top or serve with fresh fruit.
- Store any leftovers in an airtight container for up to 2 days to maintain freshness.
