Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Lightly grease a 12-cup muffin tin or line it with paper liners for easy removal. If you have mini cake molds, you can use those as well.
Step 2: Beat the Eggs and Sugar
- In a large mixing bowl, beat the eggs using an electric mixer on medium-high speed until frothy (about 2-3 minutes).
- Gradually add the sugar while continuing to beat the eggs. Increase to high speed and beat for about 5-7 minutes, or until the mixture becomes thick, pale, and has tripled in volume. This step is key to achieving the sponge-like texture.
Step 3: Add Vanilla and Sift in the Dry Ingredients
- Add the vanilla extract to the egg mixture and briefly mix to combine.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gently fold the dry ingredients into the egg mixture in small batches. Use a spatula and a light hand to preserve the airy texture.
Step 4: Incorporate the Oil and Milk
- In a small bowl, mix the vegetable oil and milk.
- Gently fold the oil and milk mixture into the batter, making sure it’s well incorporated without deflating the batter.
Step 5: Pour and Bake
- Pour the batter evenly into the prepared muffin tin or molds, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Step 6: Cool and Serve
- Remove the cakes from the oven and let them cool in the tin for about 5 minutes.
- Carefully transfer the cakes to a wire rack to cool completely.
Optional Step: Dust with Powdered Sugar
- For a decorative finish, dust the tops of the mini sponge cakes with powdered sugar.
Tips for Perfect Mini Sponge Cakes
- Room temperature eggs whip up to a greater volume, so don’t skip this step.
- Fold gently to avoid deflating the eggs. This will help the cakes stay light and airy.
- If you want a slightly richer flavor, you can substitute the milk with coconut milk.
Serving Suggestions
These mini sponge cakes are perfect as a light dessert or afternoon snack. They pair well with tea or coffee and can be served warm or at room temperature.
Storage
- Room temperature: Store the cakes in an airtight container for up to 2 days.
- Refrigerate: If storing longer, keep them in the fridge for up to 5 days and bring them to room temperature before serving.
Final Thoughts
These Mini Chinese Sponge Cakes are delicate, soft, and incredibly satisfying. They’re a nostalgic treat for those familiar with Chinese bakery classics and an enjoyable new dessert for others to try!