Mini Sponge Cakes
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!
Servings: 16 pcs
Calories: 122kcal
Equipment
- 1 baking pan 8x8 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!
Nutrition
Serving: 1piece | Calories: 122kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 88mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.4mg