There’s something comforting about traditional treats made with just a few basic ingredients. Mini Chinese sponge cakes are one such dessert—soft, airy, subtly sweet, and perfectly portioned into adorable bite-sized muffins. These little cakes are popular in Chinese bakeries and often sold in paper cups, ideal for serving during tea time, family gatherings, or as a quick sweet snack that won’t weigh you down. Their light and bouncy texture comes from carefully whipped eggs and minimal use of oil, making them a healthier choice compared to many Western-style desserts. The key to success is in the whipping technique—getting that batter to ribbon stage ensures a light rise without the need for baking powder. These cakes are best enjoyed fresh, still warm from the oven, but they’re also wonderful at room temperature. You don’t need fancy ingredients or complicated steps to make them, just a gentle hand and a little patience. Whether you’re baking these for a celebration or just because, they’re guaranteed to bring a smile to your face. Plus, they come together quickly and look beautiful on any dessert table.
Servings: Makes 12 mini sponge cakes
Ingredients
2 medium eggs, at room temperature
60g cake flour (approximately ½ US cup)
40g caster sugar (about 3 tablespoons + 1 teaspoon)
5g oil (roughly ¾ teaspoon, olive or vegetable oil)
Warm water (used to help speed up the whipping process)
Instructions
Preheat your oven to 180°C (350°F). Fill a large bowl halfway with warm water and set your mixing bowl inside to create a gentle water bath. Add the eggs and caster sugar to the mixing bowl. Beat on medium speed until the mixture becomes light, thick, and fluffy—this may take 12 to 15 minutes. Switch to low speed for a few seconds to reduce any large air bubbles. This step is crucial for achieving that tender sponge texture. Sift the cake flour into the mixture and fold it in gently with a spatula until fully incorporated. Add the oil last and fold again until smooth. Line a mini muffin tin with 12 paper liners and fill each with the batter. Place the tin on the middle rack of your oven and bake for 15 to 20 minutes, or until the tops are golden and spring back when touched.
Nutritional and Dietary Notes
These mini sponge cakes are relatively low in fat and sugar compared to many Western-style muffins or cupcakes. With no butter and only a tiny bit of oil, they’re a lighter option for those watching their fat intake. However, they do contain gluten and eggs, which may not suit those with allergies or dietary restrictions.
Sharing and Commenting is Caring
Tried this recipe? Let us know how yours turned out in the comments! We love hearing your creative spins—like adding a touch of citrus zest or pairing them with fruit compote. Sharing your experience helps inspire others, and we always appreciate your support in spreading the joy of home baking!