Mini Chinese Sponge Cakes (Print Version)

# Ingredients:

→ For the Mini Cakes

01 - 1 cup all-purpose flour
02 - 1/4 cup custard powder (or cornstarch)
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 4 large eggs
06 - 3/4 cup granulated sugar
07 - 1/4 cup milk
08 - 1/4 cup vegetable oil
09 - 1 tsp vanilla extract

# Instructions:

01 - Preheat your oven to 175°C (350°F). Prepare mini cake molds or line a cupcake tray with liners.
02 - In a medium bowl, sift together the all-purpose flour, custard powder, baking powder, and baking soda. Set aside.
03 - In a large bowl, use a hand or stand mixer to beat the eggs and granulated sugar until light, fluffy, and pale in color (about 5–7 minutes).
04 - Mix in the milk, vegetable oil, and vanilla extract until just combined.
05 - Gradually fold the sifted dry ingredients into the wet mixture. Be gentle to maintain the airy texture—do not overmix.
06 - Divide the batter evenly among the prepared mini cake molds or cupcake liners, filling each about 3/4 full.
07 - Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
08 - Remove from the oven and let the cakes cool slightly before serving. Enjoy warm or at room temperature!

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