Mini Chinese Sponge Cakes are soft, airy, and lightly sweetened steamed or baked cakes traditionally served in dim sum restaurants. These golden, cloud-like cakes are made with simple pantry ingredients and are perfect for teatime, dessert, or a light snack. Their delicate crumb and subtle vanilla aroma make them irresistible, and their mini size makes them perfect for sharing—or not!
Whether you’re recreating nostalgic bakery flavors or exploring Asian desserts for the first time, this recipe delivers a comforting and elegant treat with minimal fuss.
Ingredients:
- 3 large eggs
- 150g (¾ cup) granulated sugar
- 120g (1 cup) all-purpose flour, sifted
- 1 tsp baking powder
- ¼ cup whole milk
- 2 tbsp vegetable oil (or melted butter for a richer flavor)
- ½ tsp vanilla extract (optional)
- Pinch of salt
- Paper muffin liners or greased muffin tin
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners or lightly grease each cup to prevent sticking.
Step 2: Beat the Eggs and Sugar
- In a large mixing bowl, crack the eggs and beat them using a hand mixer or stand mixer.
- Gradually add the sugar while beating until the mixture becomes pale, thick, and fluffy—this should take about 5–7 minutes on medium-high speed.
- This step is crucial for incorporating air, which gives the sponge its signature lightness.
Step 3: Add Wet Ingredients
- Gently mix in the milk, vegetable oil, and vanilla extract (if using).
- Stir until just combined—avoid overmixing to keep the batter airy.
Step 4: Combine Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula.
- Use a gentle folding motion to avoid deflating the batter. The goal is a smooth, lump-free batter with plenty of air bubbles.
Step 5: Fill the Muffin Tin
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- This recipe yields approximately 12 mini cakes.
Step 6: Bake
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Avoid opening the oven door too early, as this can cause the cakes to collapse.
Step 7: Cool and Serve
- Let the cakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature.
Serving Suggestions:
- Classic: Enjoy plain with a cup of jasmine or oolong tea.
- Elevated: Dust with powdered sugar or serve with whipped cream and fresh fruit.
- Festive: Add a drizzle of honey or a dollop of red bean paste for a traditional twist.
Tips for Success:
- Room temperature eggs whip better and create more volume.
- Don’t overmix the batter after adding flour—this keeps the texture light.
- For a more traditional flavor, you can substitute part of the sugar with brown sugar or maltose syrup for a deeper caramel note.
- These cakes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days.
Would you like a steamed version of this recipe too? It’s the more traditional method used in dim sum restaurants and results in an even softer texture.