Health

ini Chinese Sponge Cake

admin 3 min read

Mini Chinese Sponge Cake Recipe

Light, airy, and delicately sweet, these mini Chinese sponge cakes are perfect for tea time or a simple dessert. This recipe uses just a few basic ingredients and a gentle mixing technique to create a soft, fluffy texture similar to classic Chinese bakery-style cakes.

Ingredients

  • 2 medium eggs, at room temperature
  • 60 g cake flour (about ½ US cup)
  • 40 g powdered sugar (about 3 tablespoons + 1 teaspoon)
  • 5 g neutral oil (about ¾ teaspoon; a mix of olive oil and another mild vegetable oil works well)
  • Warm water (for the water bath under the mixing bowl to help the batter whip faster)

Instructions

  1. Preheat the oven
    Set your oven to 180°C (about 350°F). Allow it to fully preheat while you prepare the batter.

  2. Set up a warm water bath for mixing

    ini Chinese Sponge Cake
    • Fill a large bowl halfway with warm (not hot) water.
    • Place your mixing bowl on top so it sits over the warm water without touching it directly.
    • This gentle warmth helps the eggs and sugar whip up more quickly and to greater volume.

  3. Whip eggs and sugar

    • Add the room-temperature eggs and powdered sugar to the mixing bowl.
    • Beat with an electric mixer on medium speed until the mixture becomes pale, thick, and very foamy.
    • Then switch to low speed for a short time to break up larger air bubbles and stabilize the batter.
    • Continue whisking until the mixture reaches the “ribbon” (or “tape”) stage: when you lift the beaters, the batter should fall in a thick ribbon that stays on the surface for a few seconds. This can take about 12–15 minutes in total.

  4. Incorporate the flour

    • Sift the cake flour to remove any lumps.
    • Gently fold the flour into the egg mixture with a spatula, using light, sweeping motions.
    • Avoid overmixing so you don’t deflate the batter.

  5. Add the oil

    • Drizzle the oil around the edge of the bowl.
    • Carefully fold it in until just combined, ensuring there are no streaks of oil, while keeping as much air in the batter as possible.

  6. Prepare the pan

    • Line a mini muffin tin with parchment paper or mini liners.
    • Pour or spoon the batter into each cup, filling them almost to the top.

  7. Bake the mini Chinese sponge cakes

    • Place the muffin tin on the middle rack of the preheated oven.
    • Bake for about 15–20 minutes, or until the tops are evenly golden and the cakes spring back lightly when touched.

  8. Cool and serve

    • Remove the cakes from the oven and let them cool in the pan for a few minutes.
    • Transfer to a wire rack to cool completely.
    • Enjoy these mini Chinese sponge cakes on their own or with tea or coffee.

These mini Chinese sponge cakes are inspired by the soft, fluffy texture often highlighted in popular recipes (including those from major food publications like The New York Times), but simplified for home bakers.