Mini Chinese Sponge Cakes – Light, Fluffy & Irresistibly Cute

Mini Chinese Sponge Cakes – Light, Fluffy & Irresistibly Cute

A bite-sized treat with a light, fluffy texture and subtle vanilla-custard flavor

Prep: min | Cook: min | Total: min

Servings:

Ingredients

• 1 cup all-purpose flour
• ¼ cup custard powder
• 1 tsp baking powder
• ½ tsp baking soda
• 4 large eggs
• ¾ cup granulated sugar
• ¼ cup milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• Instructions:
• 🥄 1. Prep & Preheat:
• Preheat your oven to 350°F (175°C).
• Line a muffin tin with mini cupcake liners or prep small molds.
• 🍚 2. Mix the Dry Ingredients:
• In a bowl, sift together: 1 cup flour
• Set aside.
• 🧁 3. Whip the Eggs:
• In a large bowl, beat the eggs and sugar with a hand or stand mixer on high for 5–7 minutes until pale, fluffy, and tripled in volume.
• 🧈 4. Combine Wet Ingredients:
• Mix in: ¼ cup milk
• Beat briefly to combine.
• 🥣 5. Fold in the Dry Ingredients:
• Gently fold the sifted dry ingredients into the wet batter.
• Be careful not to overmix—you want to keep the air in the batter.
• 🔥 6. Fill & Bake:
• Divide the batter into molds, filling each about ⅔ full.
• Bake for 12–15 minutes, or until a toothpick comes out clean.
• ❄️ 7. Cool & Serve:
• Let the cakes cool slightly in the tin before transferring to a rack.
• Serve warm or at room temperature.
• Tips for Success:
• Room temperature eggs whip better—don't skip this step!
• Fold the flour in in stages to avoid deflating the batter.
• Want even more bakery-style flavor? Add a dash of almond extract.
• These freeze beautifully—just reheat briefly in the microwave to enjoy later.
• Storage & Serving:
• Store in an airtight container at room temp for 2–3 days.
• For longer storage, freeze and thaw individually.
• Enjoy with a cup of green tea, oolong, or your favorite latte.
• More Bakes You'll Love:

Instructions

1. 🥄 1. Prep & Preheat: Preheat your oven to 350°F (175°C).
2. Line a muffin tin with mini cupcake liners or prep small molds.
3. 🍚 2. Mix the Dry Ingredients: In a bowl, sift together: 1 cup flour
4. ¼ cup custard powder
5. 1 tsp baking powder
6. ½ tsp baking soda
7. Set aside.
8. 🧁 3. Whip the Eggs: In a large bowl, beat the eggs and sugar with a hand or stand mixer on high for 5–7 minutes until pale, fluffy, and tripled in volume.
9. 🧈 4. Combine Wet Ingredients: Mix in: ¼ cup milk
10. ¼ cup vegetable oil
11. 1 tsp vanilla extract
12. Beat briefly to combine.
13. 🥣 5. Fold in the Dry Ingredients: Gently fold the sifted dry ingredients into the wet batter.
14. Be careful not to overmix—you want to keep the air in the batter.
15. 🔥 6. Fill & Bake: Divide the batter into molds, filling each about ⅔ full.
16. Bake for 12–15 minutes, or until a toothpick comes out clean.
17. ❄️ 7. Cool & Serve: Let the cakes cool slightly in the tin before transferring to a rack.
18. Serve warm or at room temperature.
19. Tips for Success: Room temperature eggs whip better—don't skip this step!
20. Fold the flour in in stages to avoid deflating the batter.
21. Want even more bakery-style flavor? Add a dash of almond extract.
22. These freeze beautifully—just reheat briefly in the microwave to enjoy later.
23. Storage & Serving: Store in an airtight container at room temp for 2–3 days.
24. For longer storage, freeze and thaw individually.
25. Enjoy with a cup of green tea, oolong, or your favorite latte.
26. More Bakes You'll Love: If you like these, you’ll enjoy these other light, sweet treats:
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28. This : Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
29. These : Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
30. The : Easter Cookies Everyone Will Be Talking About and Asking the Recipe For

Nutrition

• Calories:
• Fat:
• Carbs:
• Protein:

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