Mini Chinese Sponge Cake

Ingredients

  • 2 large eggs
  • 50g (1/4 cup) granulated sugar
  • 50g (1/3 cup) cake flour (or all-purpose flour, sifted)
  • 15ml (1 tbsp) whole milk
  • 15ml (1 tbsp) vegetable oil
  • 1/2 tsp vanilla extract (optional)
  • A pinch of salt

Instructions

  1. Preheat Oven: Preheat your oven to 170°C (340°F). Line a mini muffin tray or small cupcake molds with paper liners.
  2. Beat Eggs & Sugar: In a clean mixing bowl, beat the eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until the mixture is pale, thick, and forms ribbons when lifted.
  3. Add Milk & Oil: Gently add the milk, oil, and vanilla extract, and mix on low speed until just combined.
  4. Fold in Flour: Sift the flour and salt over the egg mixture. Using a spatula, gently fold until no lumps remain. Be careful not to deflate the batter.
  5. Pour & Bake: Pour the batter into the prepared molds, filling each about 80% full. Tap the tray lightly to remove air bubbles.
  6. Bake: Bake for 12–15 minutes or until the tops are lightly golden and a toothpick inserted comes out clean.
  7. Cool & Serve: Let cool slightly. Serve warm or at room temperature.

Would you like a version steamed instead of baked? I can help with that too!

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