Mini Sponge Cakes
This post may contain affiliate links.Here’s an easy recipe for Mini Sponge Cakes that’s perfect for beginner bakers! These little cakes are soft, airy, and super fluffy. Let your imagination run wild with the toppings!
Mini Sponge Cakes are bolu jadul, the old-school Indonesian sponge cake. Fluffy, airy, and very soft, they’re a classic cake that is always popular. In this post, we’ll walk through how to make these mini delights at home, perfect for tea time or as a sweet snack.
If you’re already in love with Indonesian cakes, don’t miss my posts on Lapis Legit, Lapis Surabaya, Mini Bika Ambon, and the classic Dutch Butter Cake. These treats are classic cakes that never go out of style. So, grab your mixing bowl and let’s bake some mini happiness!
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
How to Make Mini Cakes
STEP 1. Preheat your oven to 356°F (180°C). Prepare an 8-inch baking pan by greasing it and lining it with parchment paper. Melt the unsalted butter in a pan or in the microwave. In a bowl, add the egg yolks, egg whites, sugar, salt, and vanilla extract (Image 1). Start beating on low speed, then gradually increase to high speed until the batter is thick and leaves a visible trail (Images 2, 3). Sift the cake flour, cornstarch, and milk powder into the batter (Image 4). Fold gently with a spatula until just combined.
STEP 2. Mixing and folding should be quick and thorough so the batter stays smooth (Image 5). Scoop some of the batter into another bowl and mix it with the melted butter (Image 6). Once mixed, pour it back into the main batter bowl (Image 7) and fold until smooth and well combined (Image 8).
STEP 3. Pour the batter into the prepared baking pan. Tap the pan a few times on the counter to release any air bubbles (Images 9, 10). Bake at 356°F (180°C) for about 20 minutes or until the top turns golden brown (Image 11). Use a bamboo stick to check for doneness—it should come out dry. Carefully remove the cake from the pan and let it cool completely on a cooling rack. Now, let’s make the cream for the topping. In a separate bowl, add the heavy cream and powdered sugar (Image 12).
STEP 4. Whip the heavy cream until it’s thick and leaves visible trails (Image 13). Once the cake has cooled, spread the whipped cream over the top (Images 14, 15). Cut the cake into your desired mini sizes (Image 16).
STEP 5. Sprinkle chocolate rice and grated cheddar cheese over the mini cakes (Images 17, 18, 19, 20). Enjoy your fluffy, sweet mini sponge cakes!
Pro Tips
- Set a timer when mixing the eggs, sugar, and salt—it should be exactly 10 minutes. You’ll know it’s ready when the batter is thick, pale, and leaves a beautiful trail.
- Melt the butter over low heat only. Don’t let it simmer or bubble!
- When you’re ready to mix in the butter, put a scoop of batter into the melted butter bowl first. This is called tempering—it helps prevent leftover butter from lurking at the bottom of your bowl. Mix it well before folding it back into the main batter.
- Give the baking pan a gentle knock on the counter a few times before it goes into the oven. This helps release any stubborn air bubbles.
- To check if your mini sponge cakes are done, poke them with a bamboo stick. If it comes out dry with a few crumbs, you’re good to go!
How to Serve
These mini sponge cakes are very versatile and can be served in so many ways! Top them with whipped cream, decorate with fresh fruits, or a dusting of cocoa powder. Pair them with my Korean Strawberry Milk or creamy Chocolate Pudding—create a little tea party and invite your close friends.
These mini cakes go perfectly with refreshing desserts like Mango Ice Cream or Mango Sago Dessert. And don’t forget the drinks! A cup of rose milk tea, assam milk tea, or oolong milk tea will be perfect companion. Butterfly pea flower latte is also a great choice for its beautiful color and flavor.
FAQs about Mini Cakes
Mini sponge cakes are petite, airy cakes reminiscent of Indonesia’s beloved bolu jadul. Their soft texture and subtle sweetness make them perfect for individual servings, afternoon tea, or festive occasions.
To release the cake easily, grease the baking pan and line it with parchment paper. Allow the cake to cool down for a few minutes before removing it gently.
A perfectly baked sponge cake will have a few easy-to-tell signs. First, it should be golden brown on top. When you gently press the surface, it should spring back. Or you can insert a toothpick or a thin skewer into the center of the cake; it should come out clean or with a few moist crumbs. The edges of the cake will also start to pull away from the sides of the pan.
Storage
Sponge cake can be stored at room temperature for up to 2 days, as long as it’s wrapped well or kept in an airtight container. If you’ve added some toppings or fillings like cream, it’s best to store the cake in the refrigerator, where it will keep for up to 5 days.
More Mini Snack Recipes
Mini Sponge Cakes
Equipment
- 1 baking pan 8×8 inch baking pan
Ingredients
- 10 egg yolk
- 2 egg white
- 80 gr sugar
- 1/2 tsp salt
- 60 gr cake flour
- 10 gr milk powder
- 10 gr cornstarch
- 100 gr unsalted butter
- 1 tsp vanilla extract
Cream
- 100 gr heavy cream
- 20 gr powdered sugar
Toppings
- 100 gr cheddar cheese
- 100 gr chocolate rice
Instructions
- Preheat your oven to 356°F (180°C). Prepare an 8-inch baking pan by greasing it and lining it with parchment paper. Melt the unsalted butter in a pan or in the microwave. In a bowl, add the egg yolks, egg whites, sugar, salt, and vanilla extract. Start beating on low speed, then gradually increase to high speed until the batter is thick and leaves a visible trail. Sift the cake flour, cornstarch, and milk powder into the batter. Fold gently with a spatula until just combined.
- Mixing and folding should be quick and thorough so the batter stays smooth. Scoop some of the batter into another bowl and mix it with the melted butter. Once mixed, pour it back into the main batter bowl and fold until smooth and well combined.
- Pour the batter into the prepared baking pan. Tap the pan a few times on the counter to release any air bubbles. Bake at 356°F (180°C) for about 20 minutes or until the top turns golden brown. Use a bamboo stick to check for doneness—it should come out dry. Carefully remove the cake from the pan and let it cool completely on a cooling rack. Now, let's make the cream for the topping. In a separate bowl, add the heavy cream and powdered sugar.
- Whip the heavy cream until it’s thick and leaves visible trails. Once the cake has cooled, spread the whipped cream over the top. Cut the cake into your desired mini sizes.
- Sprinkle chocolate rice and grated cheddar cheese over the mini cakes. Enjoy your fluffy, sweet mini sponge cakes!
Video
Notes
- Set a timer when mixing the eggs, sugar, and salt—it should be exactly 10 minutes. You’ll know it’s ready when the batter is thick, pale, and leaves a beautiful trail.
- Melt the butter over low heat only. Don’t let it simmer or bubble!
- When you’re ready to mix in the butter, put a scoop of batter into the melted butter bowl first. This is called tempering—it helps prevent leftover butter from lurking at the bottom of your bowl. Mix it well before folding it back into the main batter.
- Give the baking pan a gentle knock on the counter a few times before it goes into the oven. This helps release any stubborn air bubbles.
- To check if your mini sponge cakes are done, poke them with a bamboo stick. If it comes out dry with a few crumbs, you’re good to go!
Hello Claudia! thanks for sharing this amazing recipe, I tried re-baking your sponge cake and it tasted amazing <3 can't wait to try more recipes from your blog. Keep inspiring 🙂 Sending lots of love from Jakarta!
Thank you so much! So happy to know that your family loves it!
Love this recipe so much! My fam loves it
I love this mini cakes recipe! Everyone in my family loves them. It is so easy to make and the texture is so soft and fluffy!