Description
Mini Chinese Sponge Cakes are light, fluffy, and delicately sweet treats baked in mini muffin or egg-shaped molds. These moist cakes are perfect for a snack or dessert and are made using simple ingredients like eggs, sugar, and flour, with a subtle hint of vanilla.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- A pinch of salt
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/4 cup milk
- 2 tablespoons vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a mini muffin pan or egg cake molds to ensure the cakes don’t stick.
- Beat Eggs and Sugar: In a mixing bowl, whisk the eggs and sugar together with a hand mixer for about 5 minutes, until the mixture turns pale and fluffy, creating a light aerated batter.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, and a pinch of salt thoroughly.
- Mix Wet Ingredients: In another small bowl, combine the milk, vegetable oil, and vanilla extract, then gradually add this to the beaten egg and sugar mixture, blending gently to maintain the airiness.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the wet mixture, being careful not to deflate the batter to keep it light.
- Fill Molds: Pour the batter into the prepared mini muffin or egg-shaped molds, filling each about three-quarters full to give room for rising.
- Bake: Place the molds in the preheated oven and bake for 12-15 minutes until the cakes are lightly golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cakes to cool slightly in the molds before carefully removing them. Serve warm or at room temperature for the best taste and texture.
Notes
- Do not overmix the batter when folding the dry ingredients to keep the cakes fluffy.
- Using mini muffin or specialized egg-shaped molds contributes to the traditional shape and size.
- Serve these cakes fresh as they are best enjoyed shortly after baking.
- You can substitute the all-purpose flour with cake flour for an even lighter texture.
- Store leftover cakes in an airtight container at room temperature for up to 2 days.
