This recipe introduces “Chinese Mini Sponge Cakes”, often known as Mamon, a light, airy, and incredibly soft steamed cake with a delicate crumb. The image beautifully showcases these golden-domed treats, presented in their individual paper liners. A cross-section view reveals the characteristic fluffy texture and numerous tiny air pockets that contribute to their signature softness. Unlike traditional baked sponge cakes, these are steamed, which results in a uniquely moist and tender consistency, almost melting in your mouth. They are mildly sweet, making them a versatile snack, breakfast item, or light dessert that pairs wonderfully with tea or coffee. This recipe aims to achieve that perfect balance of lightness and subtle sweetness, capturing the essence of these delightful Asian-inspired sponge cakes.
Ingredients:
- 4 large eggs, at room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (60g) all-purpose flour, sifted
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28g) unsalted butter, melted and cooled
- 2 tablespoons whole milk, at room temperature
Equipment:
- Electric mixer (stand mixer with whisk attachment or handheld mixer)
- Large mixing bowl
- Rubber spatula
- Fine-mesh sieve
- Muffin tin or individual ramekins
- Paper cupcake liners or mamon liners
- Steamer basket or large pot with a lid and a steaming rack
- Clean kitchen towel
Instructions:
Part 1: Prepare the Batter
- Prepare Steamer: Fill a large pot or steamer with about 1-2 inches of water. Place a steaming rack inside, ensuring the water does not touch the rack. Bring the water to a boil, then reduce to a simmer and cover with a lid wrapped in a clean kitchen towel (to prevent condensation from dripping onto the cakes).
- Prepare Molds: Line a muffin tin or individual ramekins with paper cupcake liners or specific mamon liners. Set aside.
- Whip Eggs and Sugar: In a large mixing bowl, combine the room temperature eggs and granulated sugar. Using an electric mixer with a whisk attachment, beat on high speed for 8-10 minutes, or until the mixture is very pale yellow, thick, and greatly increased in volume. When you lift the whisk, the batter should fall in a thick ribbon that holds its shape on the surface for a few seconds before dissolving (this is called the “ribbon stage”). This aeration is crucial for the sponge cake’s texture.
- Add Vanilla: Gently fold in the vanilla extract into the egg mixture using a rubber spatula.
- Sift Dry Ingredients: Sift the all-purpose flour, baking powder, and salt together directly over the egg mixture in 2-3 additions. Gently fold the dry ingredients into the egg mixture using a rubber spatula, being careful not to deflate the batter. Fold until just combined and no streaks of flour remain. Overmixing will toughen the cake.
- Combine Wet Ingredients: In a separate small bowl, whisk together the melted and cooled unsalted butter and room temperature whole milk.
- Temper and Fold: Take about ½ cup of the prepared cake batter and gently fold it into the butter-milk mixture. This lightens the butter mixture and makes it easier to incorporate into the main batter without deflating it.
- Pour the butter-milk mixture back into the main cake batter. Gently fold until just combined and uniformly mixed. Again, be careful not to overmix.
Part 2: Steam the Cakes
- Fill Liners: Carefully spoon or pour the prepared cake batter into the lined muffin cups or ramekins, filling them about two-thirds full.
- Transfer to Steamer: Carefully place the filled muffin tin or individual ramekins into the preheated steamer. Ensure there is enough space between them for even steaming.
- Steam: Cover the steamer tightly with the lid (with the towel wrapped around it). Steam the mini sponge cakes over simmering water for 15-20 minutes, or until they are puffed up, springy to the touch, and a wooden skewer inserted into the center comes out clean. The tops should be slightly domed and have a beautiful golden hue.
- Cool: Once steamed, carefully remove the cakes from the steamer. Let them cool slightly in their liners on a wire rack for a few minutes before transferring them completely to the wire rack to cool down fully.
Part 3: Serve and Store
- Serve: These Chinese Steamed Sponge Cakes (Mini Mamon) are best served warm or at room temperature. They are wonderfully soft, moist, and have a delightful subtle sweetness.
- Store: Store any leftover cakes in an airtight container at room temperature for up to 2-3 days. For longer freshness, you can refrigerate them, but they are best eaten within a day or two for optimal texture. You can gently reheat them in a microwave for a few seconds to restore some of their initial softness.