Fluffy Mini Chinese Sponge Cakes Recipe: Sweet Homemade Treat

Sweet memories often dance through kitchens when mini Chinese sponge cakes emerge from warm ovens, filling spaces with delightful aromas.

Soft clouds of delicate texture promise incredible moments of pure enjoyment.

Gentle whispers of culinary tradition blend perfectly with modern baking techniques.

Nostalgic recipes like these connect generations through simple ingredients and shared experiences.

Delectable treats waiting to become your newest kitchen adventure sparkle with potential.

Playful and light, these mini cakes invite you to create something magical that will surprise and delight everyone around your table.

Bake with passion and watch magic unfold in every delicious bite.

FAQs

• Why do I need to beat eggs and sugar for 5-7 minutes?

The long beating time incorporates air into the eggs, creating a light, fluffy texture that makes these mini cakes soft and delicate.

• Can I substitute custard powder?

Yes, you can use cornstarch as a direct replacement if custard powder is unavailable. The cornstarch helps create a tender crumb in the cake.

• How do I know if I've overmixed the batter?

Overmixing will deflate the air bubbles and make the cakes dense. Fold gently just until the dry ingredients are incorporated, stopping when no flour streaks remain.

• What makes these cakes different from regular sponge cakes?

These mini Chinese sponge cakes are lighter, more delicate, and have a distinct soft texture typical of traditional Chinese bakery-style cakes.

Mini Chinese Sponge Cakes as Soft as Clouds

Whip Up Effortless Delights: Quick and Easy Mini Chinese Sponge Cakes

• Beginner-Friendly Baking: Perfect for novice bakers with simple ingredients and straightforward steps that guarantee success every time.
• Lightning-Fast Preparation: Takes less than 30 minutes from start to finish, making these mini cakes an ideal solution for spontaneous sweet cravings or last-minute dessert needs.
• Versatile Crowd-Pleaser: Suitable for diverse occasions like afternoon tea, children's parties, potlucks, or casual family gatherings with their light, fluffy texture and universal appeal.
• Minimal Equipment Required: Uses basic kitchen tools like electric mixer, mixing bowls, and standard muffin tin, ensuring accessibility for home cooks with limited baking equipment.

Mini Chinese Sponge Cakes – What’s Inside

• Eggs, Granulated Sugar: Provide structure, sweetness, and create the fluffy base of the sponge cake. Fresh eggs at room temperature will give the best volume.
• All-Purpose Flour, Custard Powder (or Cornstarch): Create the cake's tender texture and light crumb. Choose high-quality, fresh flour for best results.
• Baking Powder, Baking Soda: Crucial leavening agents that help the cake rise and become soft and airy.

• Milk, Vegetable Oil, Vanilla Extract: Add moisture, richness, and delicate flavor to the cake. Use pure vanilla extract for the best taste.

• Cupcake Liners or Mini Cake Molds: Essential for shaping and preventing sticking. Silicone or non-stick molds work best for easy cake removal.

Sponge Cake Instructions for a Chinese Dessert Classic

Step 1: Prepare Baking Setup

Warm up your oven to 175°C (350°F).

Get your mini cake molds or muffin tin ready with cupcake liners.

Step 2: Create Dry Mixture

• All-purpose flour
• Custard powder
• Baking powder
• Baking soda

Set the dry blend aside for later.

Step 3: Whip Egg Mixture

Pull out a large mixing bowl and use an electric mixer to beat eggs and sugar.

Whip them on high speed until the mixture becomes super fluffy and almost triples in volume.

This should take about 5-7 minutes.

Step 4: Blend Liquid Components

• Milk
• Vegetable oil
• Vanilla extract

Mix thoroughly until everything combines smoothly.

Step 5: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture.

Use a spatula and mix carefully to keep the batter light and airy.

Stop mixing as soon as ingredients are just combined.

Step 6: Fill Baking Containers

Distribute the batter evenly into your mini cake molds or cupcake liners.

Fill each cavity about three-quarters full for perfect rising.

Step 7: Bake to Perfection

Slide the molds into the preheated oven.

Bake for 18-20 minutes.

Check doneness by inserting a toothpick – it should come out clean when the cakes are ready.

Step 8: Cool and Enjoy

Remove the cakes from the oven and let them rest in the molds for a few minutes.

Transfer to a cooling rack and serve warm for the most delightful texture.

Sponge Cake Tips in Mini Chinese Style

• Whip egg and sugar mixture thoroughly until pale and tripled in volume to ensure maximum cake height and fluffy texture.
• Use a spatula with light, careful folding motions to maintain air bubbles and prevent dense, heavy cakes during ingredient combination.
• Add vegetable oil to create a softer, more tender crumb that keeps mini cakes moist and prevents dryness during baking.
• Use room temperature eggs for better volume and smoother batter integration, helping achieve a more consistent cake texture.
• Store mini cakes in an airtight container at room temperature for 2-3 days, separating layers with parchment paper to maintain freshness.

Save Mini Chinese Sponge Cakes Fresh

• Store cooled mini Chinese sponge cakes in an airtight container for up to 3 days. Keep them in a single layer to prevent squishing or damaging the delicate texture.
• Wrap individual cakes tightly in plastic wrap, then place in a freezer-safe container. Frozen cakes can last up to 2 months without losing quality.
• Thaw frozen cakes at room temperature for 30 minutes. Warm gently in the microwave for 10-15 seconds, or until slightly heated through. Avoid overheating to maintain soft, fluffy texture.
• For best taste and texture, consume within 2 days of baking. Bring refrigerated cakes to room temperature before serving to enjoy their original light and airy consistency.

Best Bites with Chinese Sponge Cakes

• Pair Creamy Milk Tea: Brew a smooth, silky Hong Kong-style milk tea to complement the light, airy texture of these mini Chinese sponge cakes. The rich, sweet tea balances the delicate cake's subtle sweetness.
• Match Fresh Fruit Companion: Add a side of sliced fresh lychees or mandarin orange segments to bring a bright, refreshing contrast to the soft cake's texture. These fruits provide a juicy, tangy counterpoint that enhances the dessert's overall flavor profile.
• Combine Smooth Ice Cream: Top the mini cakes with a scoop of green tea or vanilla ice cream for a luxurious, creamy experience. The cold, smooth ice cream melts beautifully against the warm, fluffy cake, creating a delightful temperature and textural contrast.
• Elevate with Light Whipped Cream: Garnish the mini cakes with a dollop of lightly sweetened whipped cream and a sprinkle of toasted coconut flakes. This adds a delicate, airy topping that complements the cake's light and spongy nature.

Mini Sponge Cakes Regional Recipe Spins

• Gluten-Free Chinese Sponge Cakes: Replace all-purpose flour with a gluten-free flour blend and ensure baking powder is gluten-free certified for a celiac-friendly version.
• Low-Sugar Mini Cakes: Substitute granulated sugar with monk fruit sweetener or stevia to reduce overall sugar content while maintaining a light texture.
• Dairy-Free Alternative: Use almond milk or coconut milk instead of regular milk and swap vegetable oil with coconut oil for a lactose-free option.
• Matcha Infused Cakes: Add 1-2 tablespoons of high-quality matcha powder to the dry ingredients for a subtle green tea flavor and antioxidant boost.

Mini Chinese Sponge Cakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

• Total Time: 35 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Delicate “mini Chinese sponge cakes” offer a whisper-light texture that melts on your palate with subtle sweetness. Light and airy, these petite treats bring Shanghai’s delicate pastry tradition right to your kitchen.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large eggs
• 3/4 cup (180 milliliters) granulated sugar
• 1/4 cup (60 milliliters) milk
• 1/4 cup (60 milliliters) vegetable oil

Dry Ingredients:

• 1 cup (125 grams) all-purpose flour
• 1/4 cup (30 grams) custard powder (or cornstarch)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Flavoring:

• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by warming the oven to 175°C (350°F) and arranging mini cake molds or cupcake liners in a muffin tin.
2. Carefully sift flour, custard powder, baking powder, and baking soda into a separate container, ensuring a smooth, lump-free mixture.
3. Utilize an electric mixer to whip eggs and sugar together, creating a voluminous and airy texture that becomes pale and significantly increased in volume.
4. Incorporate milk, vegetable oil, and vanilla extract into the egg mixture, blending until the liquid components merge seamlessly.
5. Gently fold the dry ingredient mixture into the wet ingredients, using a spatula with delicate strokes to maintain the batter’s inherent airiness and prevent deflation.
6. Distribute the batter evenly across the prepared molds, filling each cavity approximately three-quarters full to allow room for rising during baking.
7. Place the filled molds in the preheated oven and bake for 18-20 minutes, monitoring until a inserted toothpick emerges completely clean.
8. Extract the miniature cakes from the oven and allow them to rest momentarily within the molds, permitting a gradual cooling process before releasing and serving.

Notes

• Ensure eggs are at room temperature for better volume and smoother batter integration.
• Avoid overmixing the batter to prevent tough, dense cakes; fold gently until ingredients are just combined.
• Use a light hand when folding dry ingredients to maintain the delicate, airy texture of these mini sponge cakes.
• Experiment with flavor variations by adding lemon zest, matcha powder, or a splash of almond extract for a unique twist.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Chinese

Nutrition

• Serving Size: 12
• Calories: 150
• Sugar: 6 g
• Sodium: 70 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0 g
• Protein: 3 g
• Cholesterol: 70 mg