ADVERTISEMENT
If you’re looking for a light and airy dessert that’s sure to impress, these Mini Chinese Sponge Cakes are just the thing. Perfectly fluffy and subtly sweet, they’re great for tea time or a quick snack. Plus, they’re surprisingly easy to make! Let’s dive into this delightful recipe.
Ingredients:
- 2 medium-sized eggs (room temperature)
- 60 g cake flour (½ US cup)
- 40 g castor sugar (around 3 tablespoons + 1 teaspoon)
- 5 g oil (olive oil or any vegetable oil, around ¾ teaspoon)
- Warm water (for speeding up the whipping process)
Why You’ll Love This Recipe:
- Light and Fluffy: Achieving that perfect sponge texture is easier than you think.
- Quick and Simple: With minimal ingredients, you’ll have these little cakes ready in no time.
- Versatile: Enjoy them plain or dress them up with whipped cream and fresh fruit.
Instructions:
- Preheat your oven to 180°C (around 350°F). This ensures your cakes rise perfectly.
- Prepare your mixing setup: Place a larger container filled halfway with warm water. Set your mixing bowl on top. This gentle heat will help whip your eggs better.
- Whip the eggs and sugar: Add the room temperature eggs and castor sugar into your mixing bowl. Whip at medium speed until the mixture is light and fluffy—this can take about 12 to 15 minutes. You want it to reach the ribbon stage, where it falls in thick ribbons when you lift the beaters. This step is crucial for that airy texture!
- Sift in the flour: Gently fold in the cake flour using a spatula, being careful not to deflate the mixture. This technique preserves the lightness you’ve just created.
- Incorporate the oil: Add the oil and mix until fully combined.
- Prepare your tin: Line a mini muffin tin with paper liners. Pour the batter into each liner, filling them about ¾ full.
- Bake: Place the tin in the middle rack of your preheated oven and bake for 15 to 20 minutes, or until the tops are golden and a toothpick comes out clean.
Cooking Tips:
- Room Temperature Eggs: Using room temperature eggs helps them whip better, resulting in a fluffier cake.
- Sifting Flour: This step is essential for removing lumps and creating a light batter.
Storage Tips:
- Store any leftover cakes in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week.
Conclusion
These Mini Chinese Sponge Cakes are not only delicious but also a joy to make! Whether you enjoy them fresh out of the oven or later with a cup of tea, they’re bound to become a favorite. Try adding a dollop of whipped cream and some fresh berries on top for an indulgent twist.
Ready to give these a try? Let us know how they turn out in the comments! And if you’re curious about more easy dessert recipes, don’t forget to explore our other posts. Happy baking!
