How to Make Mini Chinese Sponge Cake ?

Mini Chinese sponge cake, known for its light, airy texture and subtly sweet flavor, is a delightful treat that has been adored for generations. This cake has its origins in Chinese pastry traditions and is often served during special occasions or as a simple, comforting dessert. The fluffy texture of this cake makes it unique compared to other traditional cakes. With a simple recipe and just a few basic ingredients, you can recreate this light and delicious dessert right in your kitchen.

Perfect for tea time, celebrations, or just a sweet snack, mini Chinese sponge cakes are incredibly easy to prepare and irresistible to eat.

What Do You Need to Prepare Mini Chinese Sponge Cake?

Before diving into the preparation, let’s first gather all the necessary ingredients and equipment:

Recipe Preparation Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Whisk
• 12-cup muffin tin or mini cake tins
• Parchment paper
• Oven (preheated to 350°F or 175°C)

Ingredients

• 4 large eggs (at room temperature)
• 100g (1/2 cup) granulated sugar
• 80g (1/2 cup) all-purpose flour
• 1/2 tsp vanilla extract
• 1/4 tsp cream of tartar
• 30g (2 tbsp) melted unsalted butter
• 2 tbsp warm milk
• A pinch of salt

How to Make Easy Mini Chinese Sponge Cake Step-by-Step?

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Line your muffin tin or mini cake tins with parchment paper or lightly grease them to prevent sticking. Set aside.

Step 2: Prepare the egg mixture

In a mixing bowl, separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl, and the egg yolks in a separate bowl. Add a pinch of salt to the egg whites and beat with an electric mixer on medium speed until soft peaks form. Add the granulated sugar gradually and continue to beat until stiff peaks form. This process will help give the sponge cake its airy texture.

Step 3: Combine the egg yolks and dry ingredients

In another bowl, whisk the egg yolks and vanilla extract. In a separate bowl, sift the all-purpose flour to remove any lumps. Gently fold the sifted flour into the egg yolk mixture until well combined.

Step 4: Fold in the egg whites

Carefully fold the beaten egg whites into the egg yolk and flour mixture using a rubber spatula. Be gentle to avoid deflating the batter, as the airy texture is crucial for a light sponge cake.

Step 5: Add butter and milk

Melt the unsalted butter and warm the milk. Drizzle the melted butter and warm milk into the batter, folding them in gently. This adds richness to the cake while maintaining its light texture.

Step 6: Bake the cakes

Spoon the batter into the prepared muffin tin or mini cake tins, filling each cup about 2/3 full. Bake for 12-15 minutes or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool slightly before removing them from the tin.

Variations

Mini Chinese sponge cakes can be made in many different ways depending on your preferences and the occasion. Here are some variations to try:

• Green Tea Sponge Cake: Add 1 tablespoon of matcha powder to the flour mixture for a unique green tea flavor and color.
• Fruit-Filled Sponge Cake: After baking, slice the cakes in half and fill them with a layer of fresh whipped cream and fruits like strawberries or peaches.
• Cocoa Sponge Cake: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients to create a chocolate version of the sponge cake.
• Coconut Sponge Cake: Fold in 1/4 cup of shredded coconut into the batter before baking for a tropical twist.

Each variation will give the traditional mini Chinese sponge cake a fresh twist while maintaining its signature lightness and fluffiness.

Cooking Note

• Be sure to carefully fold in the egg whites into the yolk mixture. The key to a fluffy cake is to preserve as much air in the batter as possible.
• If you prefer a richer cake, you can substitute whole milk for the warm milk or add more butter.
• Keep a close eye on the baking time, as mini cakes tend to bake quickly. Test with a toothpick to check for doneness.

Serving Suggestions

Mini Chinese sponge cakes are perfect for tea time or as a light dessert after a meal. Serve them with a dusting of powdered sugar, or pair them with a dollop of whipped cream and fresh berries. These cakes also make a great addition to any party or gathering, as their small size makes them easy to serve and enjoy. You can even serve them with a hot beverage like tea or coffee for a delightful afternoon snack

Helpful Tips

• For the best texture, ensure the eggs are at room temperature before beating them. Cold eggs can cause the batter to deflate.
• If you want to make the cake in advance, you can freeze the baked mini cakes. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to a month. Thaw them at room temperature when you’re ready to serve.
• Don’t skip the step of sifting the flour. This ensures the batter is smooth and helps prevent any lumps from forming in the cake.

Tips for the Best Mini Chinese Sponge Cake

• Use fresh eggs for the best results. Fresh eggs create the most stable meringue, which is crucial for the light texture of the cake.
• Be careful not to overmix the batter when folding in the egg whites. Gently folding helps keep the air in the batter for that perfect fluffy texture.
• If you’re using a different kind of tin or baking cups, make sure to adjust the baking time accordingly, as different sizes may affect how long the cakes take to bake.

Prep Time/ Cooking Time/ Total Time

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Nutritional Information (per serving, based on 12 servings)

• Calories: 120 kcal
• Protein: 3g
• Sodium: 40mg
• Fat: 7g

Related Recipes :

• Mini Red Velvet Cheesecakes
• Red Velvet Cinnamon Rolls Recipe
• Easy Italian Almond Ricotta Cake Recipe
• Easy Key Lime Pound Cake Recipe
• Easy Chocolate Lava Brownie Cookies Recipe
• Baklava Cheesecake Recipe

FAQs

Can I make these sponge cakes ahead of time?
Yes, mini Chinese sponge cakes can be made a day or two in advance. Just store them in an airtight container to keep them fresh.

Can I make a larger version of this cake?
Yes, you can double or triple the ingredients to make a larger cake. Adjust the baking time accordingly and check with a toothpick to ensure it’s cooked through.

Can I freeze mini Chinese sponge cakes?
Absolutely! These cakes freeze well. After baking, let them cool completely, then wrap them in plastic wrap and store them in a freezer bag. Thaw at room temperature before serving.

Conclusion

Mini Chinese sponge cakes are an elegant and simple dessert that anyone can make at home. Whether you’re serving them for a special occasion, a tea party, or just as a sweet treat, these cakes are sure to impress with their light, airy texture and delicious flavor.

Try the variations and make them your own, or stick to the traditional recipe for a classic Chinese pastry experience.

Happy baking!

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