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
Scale
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
