Mini Chinese Sponge Cake
Mini Chinese Sponge Cakes are airy, light, and subtly sweet—perfect for tea time or a quick snack. Made with simple ingredients like eggs, sugar, and cake flour, these mini sponge cakes are a delightful taste of traditional Chinese baking and are ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 12 mini sponge cakes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Eggs
Sugar
Cake flour
Baking powder
Milk
Vegetable oil
Vanilla extract
Instructions
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Preheat the oven to 170°C (340°F). Lightly grease mini cake molds or line a muffin tin with paper cups.
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In a mixing bowl, beat the eggs until foamy.
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Gradually add sugar and continue beating until the mixture is light and fluffy.
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Sift together cake flour and baking powder; gently fold into the egg mixture.
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In a separate bowl, mix milk, vegetable oil, and vanilla extract. Slowly incorporate into the batter.
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Pour batter into molds, filling each about 70% full.
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Bake for 15–20 minutes or until a toothpick inserted comes out clean.
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Allow to cool in molds for a few minutes, then transfer to a wire rack to cool completely.
Notes
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Add lemon zest, matcha powder, chocolate chips, or shredded coconut for variations.
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Store in an airtight container at room temperature for 2 days or refrigerate for up to 1 week.
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Freeze individually wrapped cakes for up to 2 months.
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Reheat in the microwave for 10–15 seconds or oven at 150°C (300°F) for 5 minutes.
Find it online: https://bitezly.com/mini-chinese-sponge-cake/
