This recipe guides you through making incredibly light, airy, and “Super Soft Sponge Cake Cupcakes”. These cupcakes are characterized by their delicate crumb and melt-in-your-mouth texture, achieved through carefully whipped eggs and minimal fat. The image shows a collection of these golden-brown cupcakes, some still in their paper liners, and one cut in half revealing its uniformly airy, pale yellow interior. These are perfect as a light dessert, a delightful snack, or a base for various frostings and fillings, offering a comforting and versatile treat. They are distinct from denser butter cakes, pound cakes, or specific flavored cakes like strawberry or chocolate.
Ingredients:
For the Super Soft Sponge Cake Cupcakes:
4 large eggs, separated, at room temperature
½ cup (100g) granulated sugar, divided
½ cup (60g) cake flour, sifted (or all-purpose flour sifted with 1 tablespoon cornstarch removed and replaced with 1 tablespoon flour)
¼ teaspoon cream of tartar (optional, but helps stabilize egg whites)
¼ teaspoon salt
¼ cup (55g) unsalted butter, melted and slightly cooled
¼ cup (60ml) milk (whole milk recommended), at room temperature
1 teaspoon vanilla extract
For a Simple Glaze or Dusting (Optional):
½ cup (60g) powdered sugar, sifted
1-2 tablespoons milk or water
¼ teaspoon vanilla extract
Equipment:
12-cup muffin tin
Paper cupcake liners
Two large mixing bowls (preferably glass or metal for egg whites)
Electric mixer (stand mixer with whisk attachment or hand-held mixer)
Fine-mesh sieve or sifter
Whisk
Rubber spatula
Measuring cups and spoons
Small saucepan or microwave-safe bowl (for melting butter)
Wire cooling rack
Instructions:
Part 1: Prepare the Batter
Preheat Oven & Prepare Muffin Tin: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners. Sponge cakes are delicate, so accurate temperature is key.
Melt Butter & Combine with Milk/Vanilla: In a small saucepan over low heat or in a microwave-safe bowl, gently melt the unsalted butter. Once melted, remove from heat and let it cool slightly. Stir in the milk and vanilla extract. Set aside.
Separate Eggs: Carefully separate the egg whites from the egg yolks, placing the whites in one very clean, large mixing bowl (free from any grease, which can prevent them from whipping) and the yolks in another large bowl. Ensure no yolk gets into the whites.
Whip Egg Yolks: To the bowl with egg yolks, add half of the granulated sugar (¼ cup or 50g). Using an electric mixer, beat the egg yolks and sugar on medium-high speed for 3-5 minutes until the mixture is pale yellow, thick, and ribbons when you lift the beaters. This is crucial for the structure and softness of the cake.
Fold in Butter/Milk Mixture: Gently fold the slightly cooled melted butter, milk, and vanilla mixture into the whipped egg yolk mixture using a rubber spatula. Mix until just combined.
Whip Egg Whites: To the clean bowl with egg whites, add the cream of tartar (if using) and salt. Using an electric mixer with a whisk attachment, beat the egg whites on medium-low speed until foamy. Gradually increase the speed to medium-high and slowly add the remaining half of the granulated sugar (¼ cup or 50g) one tablespoon at a time, continuing to beat until stiff, glossy peaks form. The egg whites should hold their shape when the whisk is lifted. Do not overbeat, or they will become dry and crumbly.
Combine Wet Ingredients with Sifted Flour: Sift the cake flour directly over the egg yolk mixture. Gently fold the flour into the egg yolk mixture using a rubber spatula until just combined. Be careful not to overmix.
Fold in Egg Whites: Add about one-third of the whipped egg whites to the egg yolk and flour mixture. Gently fold them in to lighten the batter. Then, add the remaining egg whites in two additions, carefully folding them in until no streaks of white remain. The goal is to incorporate the egg whites without deflating them, which keeps the cake light and airy. Use a gentle, lifting motion with your spatula.
Part 2: Bake the Cupcakes
Fill Liners: Divide the batter evenly among the 12 prepared cupcake liners. Fill each liner about two-thirds full.
Bake: Bake for 18-25 minutes, or until the tops are golden brown and spring back lightly when gently pressed. A wooden skewer or toothpick inserted into the center of a cupcake should come out clean. Baking time can vary slightly depending on your oven.
Cool: Remove the muffin tin from the oven and place it on a wire cooling rack. Let the cupcakes cool in the tin for 5-10 minutes. Then, carefully transfer the cupcakes from the tin directly to the wire rack to cool completely. Cooling on a rack allows air circulation, preventing the bottoms from becoming soggy.
Part 3: Prepare and Apply Glaze or Dusting (Optional)
Make Glaze: In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of milk or water, and ¼ teaspoon vanilla extract until smooth. Add more liquid, a tiny bit at a time, if a thinner consistency is desired.
Glaze Cupcakes: Once the cupcakes have cooled completely, drizzle or brush the glaze over the tops of the cupcakes. Alternatively, simply dust the cooled cupcakes with powdered sugar.
Part 4: Serve
Serve the Super Soft Sponge Cake Cupcakes as a light dessert or snack. They are best enjoyed fresh. The image shows the cupcakes ready to be eaten, highlighting their soft interior.
Tips for Success:
Cleanliness is Key for Egg Whites: Ensure your mixing bowl and whisk attachment are impeccably clean and grease-free before whipping egg whites. Even a tiny bit of fat can prevent them from reaching stiff peaks.
Room Temperature Ingredients: Like many baking recipes, using room temperature eggs, butter, and milk allows for better emulsification and a smoother, more uniform batter, contributing to the “super soft” texture.
Do Not Overmix: This is the most crucial tip for sponge cake. Overmixing, especially after adding the flour and egg whites, will deflate the airy batter and result in a dense, tough cake. Mix gently until just combined.
Sift Flour: Sifting the cake flour helps to aerate it and prevent lumps, ensuring a smooth batter and a delicate crumb.
Gentle Folding: When incorporating the egg whites into the batter, use a gentle, upward folding motion with a rubber spatula to preserve as much air as possible.
Cake Flour vs. All-Purpose Flour: Cake flour has a lower protein content than all-purpose flour, which helps achieve a tender and soft crumb, ideal for sponge cakes. If you don’t have cake flour, you can create a substitute: for every cup of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons of cornstarch, then sift thoroughly. In this recipe, for ½ cup cake flour, remove 1 tablespoon of all-purpose flour and replace it with 1 tablespoon of cornstarch, then sift.
Baking Time Varies: Ovens vary, so keep an eye on your cupcakes. The visual cues (golden brown tops, spring back when pressed) and the toothpick test are reliable indicators of doneness.
Cooling Properly: Cooling on a wire rack prevents condensation from building up on the bottom of the cupcakes, which can make them soggy.
Serving Suggestions: These sponge cake cupcakes are wonderful on their own or can be dressed up with a light glaze, a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. They also make a fantastic base for trifle or other layered desserts.
Storage: Store leftover Super Soft Sponge Cake Cupcakes in an airtight container at room temperature for up to 2-3 days. Their delicate texture is best enjoyed fresh. They can become slightly drier over time.
Versatility: These basic sponge cake cupcakes can be adapted. For instance, instead of vanilla, you could use lemon zest or orange zest for a citrus flavor, or a touch of almond extract.