Deliciously light, airy, and subtly flavored with vanilla, these Mini Chinese Sponge Cakes are the perfect sweet treat for any occasion. Whether you’re hosting a tea party, craving a simple dessert, or looking for a snack to pair with your coffee, these mini cakes deliver a delightful bite every time.
Why You’ll Love This Recipe
- Light and Fluffy Texture: These cakes have a melt-in-your-mouth softness that’s irresistible.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Versatile: Enjoy them plain, or dress them up with a dusting of powdered sugar or a drizzle of glaze.
- Perfectly Portion-Sized: Their mini size makes them great for sharing or enjoying on the go.
- Classic Flavor: A delicate hint of vanilla enhances the overall sweetness without overpowering.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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
Directions
- Preheat the Oven
Preheat your oven to 175°C (350°F) and prepare a mini cake mold or line a muffin tin with cupcake liners. - Sift Dry Ingredients
In a medium bowl, sift together the all-purpose flour, custard powder, baking powder, and baking soda. Set aside. - Beat Eggs and Sugar
In a large mixing bowl, beat the eggs with granulated sugar using a hand or stand mixer on high speed until the mixture becomes light, fluffy, and pale in color (about 5-7 minutes). - Add Wet Ingredients
Reduce the mixer speed to low and mix in the milk, vegetable oil, and vanilla extract until combined. - Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture using a spatula, gently mixing until just combined. Be careful not to overmix, as this can deflate the batter. - Fill the Molds
Divide the batter evenly among the mini cake molds or cupcake liners, filling each about 3/4 full. - Bake
Place the molds in the preheated oven and bake for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. - Cool and Serve
Remove the mini cakes from the oven and let them cool slightly in the molds before transferring to a wire rack. Serve warm or at room temperature.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 mini cakes
Variations
- Citrus Twist: Add 1 teaspoon of lemon or orange zest for a citrusy flavor.
- Chocolate Delight: Mix in a handful of mini chocolate chips or drizzle melted chocolate on top.
- Matcha Infusion: Add 1 teaspoon of matcha powder to the dry ingredients for a green tea twist.
- Tropical Flavor: Replace milk with coconut milk and top with shredded coconut.
- Festive Touch: Decorate with a dollop of whipped cream and sprinkles for special occasions.
Storage/Reheating
- Storage: Store the mini cakes in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap the cakes individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm slightly in the microwave for 10–15 seconds for a fresh-out-of-the-oven feel.
FAQs
1. Can I substitute custard powder?
Yes, you can use an equal amount of cornstarch as a substitute.
2. Why is my batter too runny?
Ensure the measurements are accurate, and don’t overmix after combining the dry and wet ingredients.
3. Can I use cupcake liners instead of molds?
Yes, cupcake liners work perfectly and make cleanup easier.
4. How do I make these cakes gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
5. What toppings work well with these cakes?
Powdered sugar, whipped cream, fruit preserves, or a light glaze pair beautifully.
6. Can I use almond or oat milk instead of regular milk?
Yes, almond or oat milk can be used for a dairy-free version.
7. How do I prevent the cakes from sticking to the molds?
Grease the molds well with nonstick spray or use parchment liners.
8. Can I make these cakes larger?
Yes, bake them in regular cupcake tins or small ramekins, adjusting the baking time to 22–25 minutes.
9. Why are my cakes dense instead of fluffy?
Overmixing the batter or not beating the eggs enough can result in dense cakes.
10. Can I add food coloring?
Absolutely! A few drops of gel food coloring can give these cakes a vibrant, festive look.
Conclusion
Mini Chinese Sponge Cakes are a delightful treat that brings a touch of sweetness and elegance to any occasion. With their light texture, subtle vanilla flavor, and easy preparation, these little cakes are perfect for everything from afternoon tea to dessert platters. Try them today and enjoy a deliciously simple baking experience!
Print
Mini Chinese Sponge Cakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
Soft, fluffy, and perfectly sweet, these Mini Chinese Sponge Cakes are a delightful dessert with a subtle hint of vanilla. Easy to bake and ideal for any occasion!
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
Instructions
- Prepare the Oven
- Preheat the oven to 175°C (350°F).
- Grease or line mini cake molds or a muffin tin with cupcake liners.
- Mix Dry Ingredients
- In a medium bowl, sift together the flour, custard powder, baking powder, and baking soda.
- Set the dry mixture aside.
- Whisk Eggs and Sugar
- In a large mixing bowl, beat the eggs with granulated sugar using a hand mixer or stand mixer until light, fluffy, and pale in color (about 5-7 minutes).
- Add Wet Ingredients
- Mix in the milk, vegetable oil, and vanilla extract, stirring gently to combine.
- Combine Wet and Dry Ingredients
- Gradually fold the dry ingredients into the wet ingredients using a spatula.
- Be careful not to overmix to maintain the light and airy texture.
- Fill the Molds
- Divide the batter evenly among the prepared molds or liners, filling each about 3/4 full.
- Bake
- Place in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool and Serve
- Remove the cakes from the oven and let them cool slightly in the molds.
- Transfer to a wire rack to cool completely before serving.
Notes
- Flavor Variation: Add a teaspoon of almond extract or a pinch of lemon zest for a twist on the classic flavor.
- Storage Tip: Store the cakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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