If you’ve ever craved a dessert that’s feather-light, delightfully moist, and just the right amount of sweet, Mini Chinese Sponge Cakes are about to become your new obsession. These little cakes are a beloved treat at Chinese bakeries, each bite delivering a melt-in-your-mouth softness that’s impossible to resist. You can enjoy them as a dainty snack, a simple afternoon pick-me-up, or a celebratory treat for friends and family. Whether you’re an experienced baker or just getting started, they’re remarkably approachable to make at home, and you’ll taste the magic in every bite of these Mini Chinese Sponge Cakes.
Ingredients You’ll Need
The beauty of Mini Chinese Sponge Cakes is in their simplicity—each ingredient is chosen to bring out that signature texture and subtle flavor. With just a handful of pantry staples, you’ll be amazed at how these humble components transform into a tender, springy sponge.
- Eggs: Room temperature eggs are the foundation of these cakes, providing both structure and airy lift.
- Granulated sugar: Sweetens the sponge and helps whip the eggs to luscious volume.
- Cake flour: Sifted cake flour keeps the crumb extra light and fine, never dense.
- Whole milk: Adds just enough moisture for a silky, tender bite.
- Vegetable oil: Contributes richness without overpowering, keeping the cake soft even after cooling.
- Vanilla extract: Brings gentle aromatic notes that complement the eggs and sugar.
- Salt: A tiny pinch brightens all the flavors and balances the sweetness.
How to Make Mini Chinese Sponge Cakes
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Line a standard muffin tin with paper cupcake liners or use silicone molds for effortless release. Proper prep ensures your Mini Chinese Sponge Cakes will pop out beautifully, with smooth, golden sides every time.
Step 2: Whip Up the Egg and Sugar Mixture
Add the room-temperature eggs and granulated sugar to a large mixing bowl. Using a hand or stand mixer, beat on high speed for 6 to 8 minutes, or until the mixture is pale, thick, and has tripled in volume. This step is crucial for getting that classic, airy texture—a well-aerated base guarantees beautifully fluffy cakes.
Step 3: Combine Wet Ingredients
While your eggs and sugar are whipping, whisk together the whole milk, vegetable oil, and vanilla extract in a small bowl. This mixture will gently enrich the batter, giving your sponge cakes their subtle flavor and moistness.
Step 4: Sift and Fold in Dry Ingredients
Sift together the cake flour and salt to remove any lumps, then gently fold them into the egg mixture in three additions. Take your time with this step, using a spatula to avoid deflating the fluffy eggs. This care results in the hallmark lightness of Mini Chinese Sponge Cakes.
Step 5: Fold in the Milk-Oil Mixture
Once your dry ingredients are nearly incorporated, carefully fold in the milk-oil mixture until just combined. Be gentle—overmixing can knock out the air you worked so hard to create. The finished batter should look pale and billowy.
Step 6: Fill, Tap, and Bake
Spoon the batter into the lined muffin tin, filling each about three-quarters full. Tap the pan lightly on the counter to release any hidden air bubbles—this helps achieve an even, delicate crumb. Bake for 15 to 18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Step 7: Cool and Enjoy
Let the cakes cool in the pan for about 5 minutes, then transfer them onto a wire rack to cool completely. This little bit of patience keeps the bottoms from getting soggy and ensures your Mini Chinese Sponge Cakes have the perfect texture.
How to Serve Mini Chinese Sponge Cakes
Garnishes
Although these cakes are heavenly on their own, a simple dusting of powdered sugar can make them feel a bit more elegant. If you’re feeling adventurous, top each cake with a tiny dollop of whipped cream or a fresh berry for a pop of color and flavor. Edible flower petals or a sprinkle of finely chopped pistachios also make for an eye-catching, bakery-worthy finish.
Side Dishes
Mini Chinese Sponge Cakes pair beautifully with a hot cup of jasmine or green tea, balancing the subtle sweetness with fragrant warmth. For a more elaborate spread, serve alongside sliced Asian pears, lychee, or a fruit salad to keep the dessert light and refreshing. They’re also a fun addition to a dessert buffet, mixed with other Asian-inspired treats.
Creative Ways to Present
Try stacking the cakes on a tiered stand for an afternoon tea party or tuck them into individual parchment bags as charming take-home favors. For extra flair, drizzle them with a hint of sweetened condensed milk or create a platter with an array of miniature toppings, letting guests customize their own Mini Chinese Sponge Cakes.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they tend to disappear quickly!), store your Mini Chinese Sponge Cakes in an airtight container at room temperature for up to 2 days. Their light texture is best enjoyed fresh, but they’ll stay soft and lovely if kept sealed.
Freezing
Yes, you can freeze these little gems! Place the cooled cakes in a single layer in a zip-top bag or airtight container, separating layers with parchment paper. Freeze for up to one month. Thaw at room temperature for about an hour before serving to recapture that soft, springy bite.
Reheating
While these cakes are delicious at room temperature, you can revive a day-old Mini Chinese Sponge Cake with a quick 10–15 second zap in the microwave. This brings back some of their warmth and moisture, making them feel freshly baked again.
FAQs
Can I use all-purpose flour instead of cake flour?
It’s best to stick with cake flour for that ultra-tender, airy crumb. However, in a pinch, you can make a cake flour substitute by whisking together all-purpose flour with a bit of cornstarch—just sift it several times for a finer texture.
Why do my Mini Chinese Sponge Cakes collapse or turn dense?
This often happens if the eggs aren’t whipped long enough or if the batter is overmixed during the folding stage. The key is to be gentle and patient with both whipping and mixing to preserve as much air as possible.
Can I flavor these cakes with something besides vanilla?
Absolutely! Try a splash of almond extract, a bit of citrus zest (lemon or orange), or a few drops of rose water for a unique twist on classic Mini Chinese Sponge Cakes. Just avoid adding too much liquid, as it can affect the texture.
Is it okay to bake these in different molds?
Definitely—Mini Chinese Sponge Cakes are fun to make in silicone molds for cool shapes or in mini loaf pans for a bakeshop-style look. Just keep an eye on the baking time, as smaller or larger molds may need a few minutes less or more in the oven.
Do I really need to use room temperature ingredients?
Room temperature eggs and milk blend more smoothly, helping you create a more stable foam and a finer crumb. For the very best rise and texture, it’s worth a few extra minutes to let your ingredients warm up.
Final Thoughts
If you’re ready to impress with a sweet treat that’s as charming as it is delicious, you owe it to yourself to try making Mini Chinese Sponge Cakes at home. Their nostalgic flavor and tender crumb have a way of winning everyone over—and once you taste how good they are fresh from your own oven, you’ll be hooked. Happy baking, and enjoy every soft, cloud-like bite!
Print
Mini Chinese Sponge Cakes Recipe
- Total Time: 33 minutes
- Yield: 12 mini sponge cakes
- Diet: Vegetarian
Description
These Mini Chinese Sponge Cakes are light, airy, and perfect for a sweet treat. With a delicate sponge texture and just the right amount of sweetness, these mini cakes are a delightful dessert or snack option.
Ingredients
Eggs:
4 large eggs (room temperature)
Sugar:
1/2 cup granulated sugar
Cake Flour:
1 cup cake flour (sifted)
Milk:
1/4 cup whole milk (room temperature)
Vegetable Oil:
1/4 cup vegetable oil
Vanilla Extract:
1/2 teaspoon vanilla extract
Salt:
1/4 teaspoon salt
Instructions
- Preheat oven: Preheat the oven to 350°F. Line a muffin tin with paper cupcake liners or use silicone molds.
- Beat eggs and sugar: In a large mixing bowl, beat the eggs and sugar on high speed for 6–8 minutes until pale, thick, and tripled in volume.
- Prepare milk-oil mixture: Whisk together milk, oil, and vanilla extract in a small bowl.
- Sift flour: Sift cake flour and salt together. Gently fold into the beaten eggs in three additions.
- Add milk-oil mixture: Gradually fold in the milk-oil mixture until just combined.
- Fill liners: Spoon batter into liners, filling each about 3/4 full. Tap the pan gently to release air bubbles.
- Bake: Bake for 15–18 minutes until lightly golden and a toothpick comes out clean.
- Cool: Let cakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Best enjoyed fresh and soft.
- Avoid overmixing to keep the sponge light.
- Serve plain or dust with powdered sugar for a simple finish.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake
- Calories: 130
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
