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
Scale
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
