If you could share one sweet, delicate treat with someone you care about today, what would it be? 🍰 Mini sponge cakes are the answer. Soft, airy, and melt-in-your-mouth, these bite-sized cakes are perfect for afternoon tea, a dessert platter, or even a fun baking project with kids. The best part? They are simple to make, yet look and taste like something from a bakery.
Whether you’re new to baking or a seasoned pro, this recipe will guide you through each step to create perfectly fluffy, golden mini sponge cakes every time. You’ll learn tips for light texture, even baking, and decorating ideas to make them truly special.
Ingredients
- 4 large eggs, at room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp milk
- Pinch of salt
- Optional toppings: powdered sugar, fresh berries, or whipped cream
Instructions
Start by preheating your oven to 350°F (175°C) and preparing a muffin or mini cake pan by lightly greasing it or lining it with paper cupcake liners. This ensures that your mini sponge cakes release easily once baked.
Next, whip the eggs and sugar together. Using an electric mixer or a whisk, beat the eggs and sugar on high speed for 5–7 minutes until the mixture becomes pale, thick, and fluffy. This step is essential for creating a light sponge, as it incorporates air into the batter, giving the cakes their soft, airy texture.
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures that the dry ingredients are free of lumps and makes it easier to fold into the egg mixture without deflating the batter. Gradually fold the dry ingredients into the whipped eggs using a spatula in gentle, sweeping motions. Take care not to overmix, as this could cause the sponge to become dense.
Add the vanilla extract and milk to the batter and fold gently until fully combined. The milk adds moisture and helps the sponge remain tender after baking. Once the batter is ready, spoon it evenly into the prepared mini cake pan, filling each cup about two-thirds full. This allows room for the cakes to rise without overflowing.
Place the pan in the oven and bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean. The cakes should have a golden top and a soft, springy texture when lightly pressed. Be careful not to overbake, as sponge cakes can dry out quickly.
Once baked, remove the cakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack. This prevents the cakes from breaking apart and helps them retain their light texture.
Serving Suggestions
Mini sponge cakes are versatile and can be enjoyed in many ways. Sprinkle them with powdered sugar for a simple, classic presentation. Top with fresh berries or fruit compote for a bright, flavorful twist. Add a dollop of whipped cream or a drizzle of chocolate sauce to create a more decadent dessert.
These cakes are also perfect for creating layered mini desserts. Slice them horizontally and fill with jam, cream, or custard for an elegant, bite-sized treat. They can be stored in an airtight container for 2–3 days at room temperature, or in the fridge for longer freshness.
Tips for Perfect Mini Sponge Cakes
- Room Temperature Eggs: Using eggs at room temperature helps them whip better and achieve maximum volume.
- Gentle Folding: Always fold dry ingredients gently into the egg mixture to maintain the airy texture.
- Even Distribution: Fill each pan cup evenly to ensure uniform rising and consistent baking.
- Avoid Overbaking: Check the cakes a minute or two before the end of the baking time. Sponge cakes continue to cook slightly after being removed from the oven.
- Flavor Variations: Add lemon zest, cocoa powder, or almond extract to customize the flavor.
Extra Touch: Decorating Mini Sponge Cakes
For special occasions, consider decorating your mini sponge cakes. Dust with cocoa powder or icing sugar for a simple, elegant touch. Pipe whipped cream rosettes on top and place fresh berries or edible flowers for a festive look. Drizzle with chocolate ganache for a richer dessert, or create mini trifles by layering sponge cake, cream, and fruit in small glasses.
These mini cakes also work perfectly for gift boxes or party favors. Wrap a few in parchment paper and tie with a ribbon for a charming homemade gift that friends and family will adore.
