Mini Chinese Sponge Cakes are a delicate, airy treat that truly captures the soul of classic Asian bakery delights—all in a handy, shareable size. With a golden, fluffy crumb and just the right touch of sweetness, these mini sponge cakes become the star of any gathering or quiet afternoon tea. They’re quick to whip up, endlessly versatile, and irresistibly delicious, making them the perfect recipe for beginner bakers and seasoned home cooks alike. Whether you’re reminiscing about trips to your favorite Chinatown bakery or just looking for a lighter alternative to rich cupcakes, these Mini Chinese Sponge Cakes will deliver delight with every tender bite.
Ingredients You’ll Need
Ingredients You’ll Need
Baking Mini Chinese Sponge Cakes requires just a handful of simple, everyday ingredients—but don’t be fooled by their brevity! Each element plays a key role: from supplying moisture and tenderness, to giving that quintessential fluffy lift and charming golden hue. Let’s break down what you’ll need and why each one is essential.
- Eggs: Providing structure and the famously pillow-soft texture, make sure your eggs are at room temperature for optimal volume.
- Granulated sugar: Not only sweetens the cakes, but helps stabilize the whipped eggs so your sponge stays lofty.
- Cake flour: Sifted for extra lightness, this low-protein flour ensures the cakes are melt-in-your-mouth tender.
- Baking powder: A pinch gives the cakes their signature rise for that beautifully airy bite.
- Vanilla extract: Adds a delicate, fragrant flavor—swap for almond or pandan extract for a creative twist.
- Whole milk: Just a splash keeps the crumb moist and tender—use room temperature milk to prevent curdling.
- Salt: Enhances sweetness and rounds out the flavors, so don’t skip it!
How to Make Mini Chinese Sponge Cakes
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners, or use individual paper sponge cake cups if you have them on hand—these keep the cakes perfectly shaped and easy to serve!
Step 2: Whip the Eggs
In a large mixing bowl, crack in the eggs and beat using an electric mixer set to high speed. Whip them for a full 5–7 minutes, until the mixture is thick, pale, and nearly tripled in volume. This magical transformation is what creates that feathery-light texture Mini Chinese Sponge Cakes are known for.
Step 3: Add Sugar, Vanilla, and Milk
With the mixer still running, gradually sprinkle in the sugar. Continue to beat until the mixture is glossy and well-combined. Then, add the vanilla extract for that comforting, aromatic note, and drizzle in the milk to help keep the batter moist.
Step 4: Sift and Fold in the Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. Folding is key here: add the dry ingredients to the egg mixture in three separate additions, using a spatula to gently fold them in. Take care not to deflate the batter—the lighter the touch, the fluffier your Mini Chinese Sponge Cakes!
Step 5: Fill and Bake
Spoon the airy batter into your prepared muffin tin, filling each cavity about 3/4 full. Give the pan a gentle tap on the countertop to pop any large air bubbles that might have snuck in. Bake for 15–18 minutes, or until the tops are a light golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool Completely
Let the cakes cool in the pan for about 5 minutes so they set, then carefully transfer them to a wire rack to cool completely. The wait is the hardest part—but it ensures the signature light, springy crumb stays intact.
How to Serve Mini Chinese Sponge Cakes
Garnishes
For something simple yet enticing, a dusting of powdered sugar over the top of your Mini Chinese Sponge Cakes adds a snowy charm. Or, go a little fancy with a brush of melted butter and a sprinkle of shredded coconut, or even a drizzle of honey for a golden finish.
Side Dishes
Pair these cakes with a pot of jasmine tea or strong coffee for the ultimate afternoon tea spread. Fresh fruit, like sliced strawberries or mandarins, brings brightness and wonderful contrast to the cakes’ subtle sweetness.
Creative Ways to Present
Stack your Mini Chinese Sponge Cakes in a tiered dessert tray for eye-catching sharing at parties, or wrap each one in pretty parchment paper to give as edible gifts. For a whimsical touch, serve them with tiny dessert forks or alongside individual ramekins of whipped cream or fruit compote for dipping.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Mini Chinese Sponge Cakes (lucky you!), keep them fresh by storing them in an airtight container at room temperature for up to 2 days. For a slightly longer shelf life, pop them in the fridge where they’ll stay good for about 5 days—just let them come to room temperature before serving for the best texture.
Freezing
To freeze, wrap the completely cooled cakes individually in plastic wrap and place them in a zip-top freezer bag. They’ll stay tender and delicious for up to a month. Let them thaw at room temperature or give them a gentle warm-up in the microwave when the sponge cake craving strikes.
Reheating
Want that fresh-baked warmth? Briefly pop the Mini Chinese Sponge Cakes in the microwave for 10–15 seconds, or heat them in a low oven (around 300°F) until just warmed through. Be careful not to overheat to keep their signature fluffy texture.
FAQs
Can I use all-purpose flour instead of cake flour?
Cake flour is highly recommended for its extra tenderness, but if you’re in a pinch, you can substitute with all-purpose flour. For best results, measure out 1/2 cup all-purpose flour, remove one tablespoon, and replace it with one tablespoon of cornstarch—this will mimic the soft texture needed for authentic Mini Chinese Sponge Cakes.
How do I know if I’ve whipped the eggs enough?
Look for a batter that is light, pale, and falls in thick ribbons from your beaters. If you can draw a figure-8 on top of the mixture and it sits atop the batter for a second before sinking in, you’re ready to move to the next step!
Can I add other flavors to the batter?
Absolutely! Swap the vanilla extract for almond or pandan, or try mixing in a little citrus zest for an unexpected twist. Just be mindful not to add too much extra liquid, which can weigh down the light batter of Mini Chinese Sponge Cakes.
What’s the best way to make these gluten-free?
You can use a gluten-free cake flour blend designed for baking. Make sure it includes xanthan gum or a similar binding agent to help keep the cakes airy and tender.
Why did my sponge cakes deflate after baking?
A common culprit is overmixing the batter after adding flour or under-whipping the eggs. For the plushest Mini Chinese Sponge Cakes, be gentle with your folding and ensure you’re whipping those eggs sufficiently to stabilize the batter.
Final Thoughts
There’s something truly magical about how these Mini Chinese Sponge Cakes manage to be so simple, yet so satisfying. They’re a joy to make, a delight to share, and just the right kind of sweet for any occasion. I can’t wait for these gentle, fluffy cakes to become a favorite in your home—give them a try and let the smiles begin!
Print
Mini Chinese Sponge Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 10–12 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
These Mini Chinese Sponge Cakes are light, fluffy, and delicately sweet, making them a delightful treat to enjoy with tea or coffee. Easy to make and wonderfully aromatic, these little cakes are a perfect addition to any gathering or as a special treat for yourself.
Ingredients
Main Ingredients:
- 3 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup cake flour, sifted
- 1/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 tablespoon whole milk, at room temperature
- 1/8 teaspoon salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or individual paper sponge cake cups.
- Beat Eggs: In a large bowl, beat eggs on high speed for 5–7 minutes until thickened and pale.
- Add Ingredients: Gradually add sugar, then mix in vanilla extract and milk.
- Sift Dry Ingredients: In a separate bowl, sift together cake flour, baking powder, and salt.
- Combine: Gently fold dry ingredients into the egg mixture in three parts.
- Bake: Spoon batter into cups, tap to remove air bubbles, and bake for 15–18 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a fragrant twist, try almond or pandan extract instead of vanilla.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 90
- Sugar: 8g
- Sodium: 60mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
