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
