Fluffy Mini Chinese Sponge Cakes Recipe for Sweet Bites

Those soft, pillowy mini chinese sponge cakes dance between delicate sweetness and airy texture.

Whispers of traditional bakery techniques bring comfort to every bite.

Subtle egg-rich flavors melt gently across your palate with remarkable lightness.

Delicate crumbs promise a cloud-like experience that surprises and delights.

Each small cake carries generations of culinary wisdom from chinese kitchens.

Simple ingredients blend into something magical that feels both familiar and extraordinary.

Ingredients for Soft Mini Chinese Sponge Cakes

• Eggs: Essential for creating the light and fluffy texture of these mini Chinese sponge cakes.
• All-Purpose Flour: The primary structural component that provides the cake's delicate base.
• Granulated Sugar: Adds sweetness and helps create the cake's soft, airy consistency.

• Milk: Contributes to the moisture and tenderness of the sponge cakes.
• Vegetable Oil: Ensures the cakes remain soft and prevents them from becoming dry.
• Vanilla Extract: Provides a subtle, classic flavor to enhance the cake's taste.

• Custard Powder, Baking Powder, Baking Soda: These ingredients work together to help the cakes rise and create a light, delicate texture.

How to Bake Fluffy Mini Chinese Sponge Cakes

Step 1: Warm Up the Oven

Fire up your oven to 175°C (350°F). Grab your mini cake molds or cupcake tray and get them ready with liners.

Step 2: Mix Dry Ingredients

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

Set this magical powder mixture aside for later.

Step 3: Whip Eggs to Fluffy Clouds

Snag a large mixing bowl and your trusty mixer.

Whip the eggs and sugar together until they transform into a light, airy cloud that looks pale and dreamy. This should take about 5-7 minutes of enthusiastic mixing.

Step 4: Splash in Liquid Magic

• Milk
• Vegetable oil
• Vanilla extract

Blend until just combined – no need for aggressive stirring.

Step 5: Create Silky Batter

Gently fold the dry ingredient mixture into your wet ingredients.

Think of this like a delicate dance – keep things light and airy. Overmixing is the enemy of fluffy cakes!

Step 6: Fill Cake Homes

Distribute the batter into your prepared molds, filling each about three-quarters full. Each little cup gets an equal chance to become a delicious cake.

Step 7: Bake to Golden Perfection

Slide the tray into the preheated oven. Bake for 18-20 minutes.

Pro tip: A toothpick inserted in the center should come out clean when they’re done.

Step 8: Cool and Celebrate

Pull out your gorgeous cakes and let them cool slightly.

These little delights are fantastic warm or at room temperature – your choice!

Tips for Perfect Mini Chinese Sponge Cakes Every Time

• Use room temperature eggs for a fluffier, more consistent texture that helps the cakes rise evenly.
• Sifting dry ingredients prevents lumps and ensures a smoother, lighter cake with perfect crumb.
• Gently fold ingredients to maintain the air bubbles, which gives these mini cakes their signature soft, spongy texture.
• Line molds with parchment paper or use non-stick spray to prevent sticking and make removal easier.
• Store leftover cakes in an airtight container at room temperature for up to 2 days to keep them fresh and moist.

Variations to Experiment With Sponge Cakes

• Gluten-Free Mini Cakes: Replace all-purpose flour with a blend of almond and rice flour for a lighter, gluten-free version that maintains the original cake's soft texture.
• Low-Sugar Chinese Sponge Cakes: Substitute granulated sugar with stevia or monk fruit sweetener to reduce overall sugar content while keeping the cake's delicate flavor.
• Matcha Green Tea Variation: Add 1-2 tablespoons of high-quality matcha powder to the dry ingredients for an authentic Asian-inspired flavor profile and beautiful green color.
• Coconut Milk Mini Cakes: Swap regular milk with full-fat coconut milk to create a richer, slightly tropical taste that complements the light sponge cake texture.

What Pairs Well with Mini Chinese Sponge Cakes

• Elevate Sweetness with Tea Pairing: Brew a delicate jasmine green tea to complement the light, airy texture of these mini Chinese sponge cakes, creating a harmonious balance of subtle flavors.
• Enhance Dessert Experience with Fruit Companion: Serve alongside fresh lychees or mandarin orange segments to add a bright, refreshing contrast to the soft, sweet cakes.
• Creamy Contrast with Dipping Sauce: Prepare a silky condensed milk dip or light vanilla custard sauce to drizzle over the cakes, adding an extra layer of indulgent smoothness.
• Textural Delight with Nutty Crunch: Sprinkle toasted sesame seeds or finely chopped almonds on top to introduce a subtle crunch and nutty undertone to the delicate sponge cakes.

How to Store Mini Chinese Sponge Cakes Properly

Store cooled mini cakes in an airtight container for up to 3 days. Wrap each cake individually in plastic wrap to prevent drying out and maintain moisture.

Pack cakes in freezer-safe containers or ziplock bags, separating layers with parchment paper. Freeze for up to 1 month. Thaw at room temperature for 30 minutes before serving.

Warm individual cakes for 10-15 seconds on medium power. Check to avoid overheating, which can make them tough and dry.

Reheat cakes at 150C (300F) for 5-7 minutes. Cover loosely with aluminum foil to prevent browning and preserve soft texture.

FAQs

• What are the key ingredients that give these mini Chinese sponge cakes their unique texture?

The custard powder and careful egg-beating technique create a light, fluffy texture that makes these cakes melt in your mouth.

• Why is it important to fold the dry ingredients gently?

Gentle folding preserves the air bubbles created during egg beating, ensuring the cakes remain soft and airy instead of becoming dense and tough.

• Can I make these cakes without a stand mixer?

Yes, you can use a hand whisk, but it will require more effort to beat the eggs and sugar until they become light and pale, which is crucial for the cake’s texture.

• What makes these different from western-style sponge cakes?

These mini cakes are typically lighter, less sweet, and have a more delicate crumb characteristic of traditional Chinese bakery styles.

Why Mini Chinese Sponge Cakes Are a Delightful Bite

• Celebrate Simplicity: These mini Chinese sponge cakes represent pure baking joy with minimal ingredients and straightforward steps perfect for bakers of all skill levels.
• Quick Kitchen Delight: Prepare these delightful treats in under an hour, making them ideal for spontaneous dessert cravings or unexpected guests.
• Family-Friendly Baking: Create memorable moments in the kitchen with a recipe that kids and adults can enjoy together, offering a fun and interactive baking experience.
• Versatile Crowd-Pleaser: Serve these light, fluffy cakes at brunch gatherings, afternoon tea, or as a sweet ending to any meal, guaranteed to impress everyone with their delicate texture and subtle sweetness.

Mini Chinese Sponge Cakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

• Total Time: 35 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Delicate mini Chinese sponge cakes offer a delightful journey through sweet culinary traditions. Lightweight, airy, and perfectly balanced, these charming treats bring comfort and joy to dessert lovers seeking authentic Asian baking experiences.

---

Ingredients

Scale 1x2x3x

Flour and Cake Base:

• 1 cup (240 milliliters) all-purpose flour
• 1/4 cup (30 grams) custard powder or cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients and Binding Agents:

• 4 large eggs
• 3/4 cup (150 grams) granulated sugar
• 1/4 cup (60 milliliters) milk
• 1/4 cup (60 milliliters) vegetable oil

Flavor Enhancers:

• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm the oven to 175C (350F) and arrange mini cake molds or line a cupcake tray with paper liners.
2. Sift flour, custard powder, baking powder, and baking soda into a medium bowl, creating a smooth, uniform dry mixture.
3. Whip eggs and sugar using an electric mixer until the mixture becomes voluminous, light, and pale, approximately 5-7 minutes.
4. Incorporate milk, vegetable oil, and vanilla extract into the egg mixture, stirring gently to maintain the airy consistency.
5. Carefully fold the sifted dry ingredients into the wet mixture, using a delicate technique to preserve the batter’s lightness.
6. Distribute the batter evenly among prepared molds, filling each cavity approximately three-quarters full for optimal rising.
7. Transfer the filled molds to the preheated oven and bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean when inserted.
8. Allow cakes to rest and cool slightly after removing from the oven, then serve warm or at room temperature for a delightful texture and flavor.

Notes

• Whip eggs and sugar thoroughly to create maximum volume, which ensures a light and fluffy cake texture.
• Sift dry ingredients meticulously to prevent lumps and guarantee a smooth, consistent batter.
• Use room temperature ingredients to help them blend seamlessly and promote even baking.
• Test cake doneness by gently pressing the center – it should spring back when lightly touched, indicating perfect moisture and readiness.

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

Nutrition

• Serving Size: 8
• Calories: 121 kcal
• Sugar: 9 g
• Sodium: 88 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0.3 g
• Protein: 3 g
• Cholesterol: 38 mg