Mini Chinese Sponge Cakes

This mini Chinese sponge cake recipe brings the bakery right to your kitchen. These delicate cakes feature a light, airy texture with a subtle sweetness that makes them perfect for afternoon tea or a simple dessert. The custard powder gives them their signature pale yellow color and distinctive flavor that takes me back to childhood visits to Chinese bakeries.

I first made these mini sponge cakes when hosting a Chinese New Year celebration at home. My guests were transported back to their childhoods with the first bite, instantly recognizing the familiar taste and texture of these beloved bakery treats.

Ingredients

• All purpose flour: Provides the structure while keeping the cakes delicate
• Custard powder: Adds that distinctive yellow color and subtle vanilla flavor
• Baking powder and baking soda: Work together to create the perfect rise
• Large eggs: Give structure and lift; look for room temperature eggs for best results
• Granulated sugar: Adds sweetness without weighing down the batter
• Milk: Provides moisture and tenderness; use whole milk for richest results
• Vegetable oil: Creates a moist cake that stays soft even when cooled
• Vanilla extract: Enhances the warm flavor profile; use pure extract if possible

Step-by-Step Instructions

Preheat Oven:

Start by preheating your oven to 175°C or 350°F. This moderate temperature allows the cakes to rise gently without browning too quickly. Prepare your mini cake molds or line a standard cupcake tray with paper liners to prevent sticking.

Prepare Dry Ingredients:

Sifting is crucial here. Combine the all purpose flour, custard powder, baking powder, and baking soda in a medium bowl and sift them together. This removes any lumps and incorporates air into the dry ingredients, helping create that signature light texture.

Beat Eggs and Sugar:

This is the most important step for achieving the airy texture. Beat the eggs and sugar for a full 5 to 7 minutes until the mixture becomes pale yellow, almost white, and tripled in volume. When you lift the beater, the mixture should fall back in ribbons that sit on the surface momentarily before disappearing.

Add Wet Ingredients:

Pour in the milk, vegetable oil, and vanilla extract, mixing just until combined. Overmixing at this stage can deflate the air bubbles you worked so hard to create in the previous step.

Combine Batter:

Using a large spatula, gently fold the dry ingredients into the wet mixture in three additions. Fold from the bottom up and around the sides, rotating the bowl as you go. Stop folding as soon as no dry streaks remain to preserve the airy texture.

Fill Molds:

Carefully spoon or pipe the batter into your prepared molds, filling each about three quarters full. This gives the cakes room to rise without overflowing.

Bake:

Place in the preheated oven and bake for 18 to 20 minutes. The cakes should spring back when lightly touched and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Cool and Serve:

Allow the cakes to cool in the molds for 5 minutes before transferring to a wire rack. These cakes are delicious served slightly warm or at room temperature.

Pin it

My favorite thing about these mini sponge cakes is their versatility. While they are perfect on their own, my grandmother would sometimes serve them with a light dusting of powdered sugar and fresh berries for special occasions. The simple elegance of these cakes makes them suitable for everything from humble family gatherings to elaborate tea parties.

The Secret to Perfect Texture

The secret to achieving the signature light and airy texture lies in two crucial techniques. First, beating the eggs and sugar thoroughly is essential. This creates millions of tiny air bubbles that expand during baking, giving the cakes their lift. Second, the folding technique matters tremendously. Use a large rubber spatula and cut through the center of the batter, then sweep along the bottom and up the side of the bowl in one continuous motion. Rotate the bowl slightly and repeat until just combined. This preserves the air bubbles while ensuring everything is mixed.

Traditional Chinese Bakery Connection

These mini sponge cakes are a simplified home version of the classic Chinese bakery staple known as ji dan gao or egg sponge cakes. Traditionally, they were steamed rather than baked, creating an even more delicate texture. The addition of custard powder is a modern adaptation that has become standard in many Chinese bakeries. It adds both color and a subtle flavor that distinguishes these cakes from Western sponge varieties. During Chinese New Year, these cakes symbolize growth and prosperity due to their rising nature.

Flavor Variations

While the classic version is delightful, you can easily customize these cakes with different flavor profiles. Try adding the zest of one lemon or orange to the batter for a citrus twist. For a more traditional Chinese flavor, substitute the vanilla extract with 1/4 teaspoon almond extract or even a splash of rose water. Matcha enthusiasts can add 1 tablespoon of high quality matcha powder to the dry ingredients for a beautiful green tea version. For special occasions, fold in 2 tablespoons of colorful sprinkles just before baking for a festive confetti cake.

Pin it

These mini sponge cakes will quickly become a family favorite thanks to their delicious flavor and simple preparation. Enjoy!

Frequently Asked Questions

→ Can I substitute the custard powder?

Yes, you can substitute custard powder with cornstarch if unavailable. While cornstarch provides the same texture, you'll miss the yellow color and subtle vanilla flavor that custard powder imparts. Consider adding a drop of yellow food coloring and extra vanilla extract to compensate.

→ Why did my sponge cakes deflate after baking?

Deflating usually occurs when the oven door is opened too early during baking or from overmixing the batter. Ensure your oven is fully preheated before baking, avoid opening the door during the first 15 minutes, and fold the dry ingredients gently to maintain air bubbles in the batter.

→ How can I store these mini cakes?

Store completely cooled mini cakes in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just thaw at room temperature before serving.

→ Can I add other flavors to these sponge cakes?

Absolutely! These cakes work well with many flavor variations. Try adding lemon or orange zest, a teaspoon of matcha powder, a dash of almond extract, or even replacing some flour with cocoa powder for a chocolate version. Just be careful not to add too many liquid ingredients, which could affect the texture.

→ Why is beating the eggs and sugar for 5-7 minutes important?

This extended beating creates a stable foam structure that gives the cakes their characteristic light and fluffy texture. The eggs trap air bubbles which expand during baking, creating the sponge-like consistency. Skipping this step will result in denser, less airy cakes.