If you’ve ever walked past a bakery window in Chinatown and caught the golden glow of little cakes stacked high on a tray, you already know the allure of Mini Chinese Sponge Cakes. These treats are marvelously soft with a delicate crumb, boasting a feather-light texture that feels like eating a sweet, pillowy cloud. The subtle hint of vanilla evokes nostalgia and warmth, making them perfect for afternoon tea or as a not-too-sweet finish to a meal. Best of all, they’re delightfully easy to make in your own kitchen, and just baking a batch will fill your home with the comforting aroma that rivals any bakery. Once you taste them fresh from the oven, you’ll understand why Mini Chinese Sponge Cakes have such a devoted following.
Ingredients You’ll Need
Baking Mini Chinese Sponge Cakes only requires a handful of simple ingredients, each bringing its own unique magic to the recipe. Their combination is what gives the cakes their classic lightness and signature flavor, so a little care with each makes all the difference.
- Eggs: Use large eggs at room temperature—they’re the secret to that lofty, airy rise and golden color.
- Granulated Sugar: Sweetens the cakes and helps whip the eggs into a thick, stable foam.
- Cake Flour: Sifted cake flour ensures the most tender crumb—don’t substitute with all-purpose if you want that authentic soft texture.
- Baking Powder: Gives a gentle lift and ensures the cakes are never dense.
- Whole Milk: Keeps the sponge moist without weighing it down.
- Vegetable Oil: Just a bit brings subtle richness and prevents the cakes from drying out.
- Vanilla Extract: Rounds out the flavor profile—use a good quality vanilla for the best results.
How to Make Mini Chinese Sponge Cakes
Step 1: Prep Your Oven and Molds
Start by preheating your oven to 350°F (175°C). Lightly grease your mini sponge cake mold or muffin tin, or line it with paper cups. This little step ensures flawless release, so each Mini Chinese Sponge Cake pops out with perfect edges and an inviting golden top.
Step 2: Whip Eggs and Sugar
In a large bowl, combine the eggs and granulated sugar. Using an electric mixer on high speed, whip the mixture for about 5 to 6 minutes, until it becomes pale, thick, and triples in volume. This is the key to the cakes’ signature lightness—take your time and let the eggs do their airy magic!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the cake flour and baking powder together. Sifting is your friend here to avoid any lumps—the finer the flour, the more ethereal your Mini Chinese Sponge Cakes will be.
Step 4: Fold in the Flour Mixture
Gently fold the dry ingredients into your whipped eggs in three additions. Use a soft hand and broad strokes to keep all that incredible air you just whipped in. Over-mixing can deflate the batter, so think of it as blending clouds rather than mixing cake!
Step 5: Add the Wet Ingredients
In a small bowl, mix the whole milk, vegetable oil, and vanilla extract. Warm the mixture just slightly—it’ll incorporate more easily. Folding this into the batter keeps your cakes moist and flavorful, with the vanilla adding a comforting aroma.
Step 6: Fill and Bake
Pour the batter evenly into your prepared molds, filling each about 3/4 full. Bake for 15 to 18 minutes, until the cakes are golden on top and a toothpick inserted in the center comes out clean. The kitchen will smell irresistible! Cool in the molds for 5 minutes, then gently transfer to a wire rack to finish cooling—or sneak one while it’s still warm for the ultimate treat.
How to Serve Mini Chinese Sponge Cakes
Garnishes
Mini Chinese Sponge Cakes are lovely on their own, but you can absolutely dress them up! A dusting of powdered sugar looks charming, or top with thinly sliced strawberries for a fresh, fruity twist. If you’re feeling adventurous, a dollop of lightly sweetened whipped cream adds an indulgent flourish that marries beautifully with the delicate sponge.
Side Dishes
These cakes shine alongside a hot pot of jasmine tea, enhancing both the cakes’ sweetness and the tea’s fragrant notes. For a more playful spread, serve them with fresh seasonal fruit or a little bowl of red bean paste on the side—classic pairings in Chinese bakeries that bring a little extra joy.
Creative Ways to Present
Try stacking Mini Chinese Sponge Cakes into a whimsically tall dessert tower for celebrations, or wrap individual cakes in pretty parchment for an elegant take-home treat. Their petite size makes them ideal for bento boxes, lunchboxes, or party platters, and you can even cut them in half and fill with a swipe of fruit jam for a delightful mini sandwich.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftover Mini Chinese Sponge Cakes, keep them in an airtight container at room temperature for up to two days. Their texture stays light and soft, making them just as delightful the next day with your morning coffee or afternoon tea.
Freezing
To enjoy your sponge cakes later, wrap each individually in plastic wrap and place in a freezer-safe bag. Freeze for up to one month. When you’re ready for a treat, just thaw at room temperature—no one will ever guess they weren’t freshly baked!
Reheating
Freshen up any chilled sponge cake with a brief zap in the microwave (about 10 seconds) or a quick warm-up in a 300°F (150°C) oven for 5 minutes. They’ll regain that irresistible warmth, as if right out of the oven.
FAQs
Can I use all-purpose flour instead of cake flour?
For the most authentic, tender texture in these Mini Chinese Sponge Cakes, cake flour is best. All-purpose flour makes a denser sponge, so if you have to substitute, remove one tablespoon of flour per cup and add one tablespoon of cornstarch to mimic cake flour more closely.
Why did my sponge cakes deflate after baking?
Usually, the cakes deflate if the eggs weren’t whipped enough, or if the batter was over-mixed and lost its air. Be gentle folding in the flour and wet ingredients, and make sure the eggs and sugar reach that thick, pale, tripled-in-volume stage.
Can I make these without a mini cake mold?
Absolutely! A standard muffin tin works perfectly—just be sure to watch the bake time since slightly larger cakes may need an extra minute or two in the oven. Paper liners are helpful for easy removal.
How do I add different flavors?
You can add a little lemon or orange zest for a citrusy zing, or go classic with a pinch of almond extract. Fold the zest or extract in with the milk mixture so the flavor infuses every bite of these Mini Chinese Sponge Cakes.
Are these cakes gluten-free?
As written, these Mini Chinese Sponge Cakes use traditional cake flour and aren’t gluten-free. However, you can experiment with a high-quality gluten-free cake flour blend—just be sure to measure carefully for the best rise and tender texture.
Final Thoughts
There’s something truly special about making a batch of Mini Chinese Sponge Cakes at home—the golden tops, the fluffy interior, and that sense of joy with each bite. Whether you bake them for a celebration or just because, this cherished recipe is sure to brighten your day and win over everyone who tries it. Don’t wait for your next bakery run; give these a whirl in your kitchen and let the magic begin!
Print
Mini Chinese Sponge Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cakes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Description
Delight your taste buds with these Mini Chinese Sponge Cakes, light and airy treats perfect for any time of day. With a hint of vanilla and a soft crumb, these mini cakes are a delightful snack or dessert.
Ingredients
Eggs:
- 4 large eggs, room temperature
Sugar:
- 1/2 cup granulated sugar
Cake Flour:
- 1 cup cake flour, sifted
Baking Powder:
- 1/2 teaspoon baking powder
Whole Milk:
- 1/4 cup whole milk
Vegetable Oil:
- 2 tablespoons vegetable oil
Vanilla Extract:
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a mini sponge cake mold or muffin tin.
- Beat Eggs and Sugar: Beat eggs and sugar until pale, thick, and tripled in volume.
- Whisk Dry Ingredients: Whisk cake flour and baking powder in a separate bowl. Fold into the egg mixture.
- Combine Wet Ingredients: Mix milk, vegetable oil, and vanilla extract in a small bowl. Fold into the batter.
- Bake: Pour batter into molds and bake for 15–18 minutes until golden.
- Cool and Serve: Cool in molds for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- These sponge cakes are light and airy, perfect for pairing with tea.
- For extra flavor, you can add a bit of lemon zest or almond extract to the batter.
Nutrition
- Serving Size: 1 mini cake
- Calories: 100
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 40 mg
