Mini Sponge Cakes

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📝 Description:

These Mini Sponge Cakes are light, airy, and moist — ideal for individual servings or finger desserts. They can be enjoyed plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. Perfect for tea parties, kids’ treats, or as a base for layered mini cakes.

🌍 Origin:

Sponge cakes originated in Europe, with roots going back to the Renaissance. Miniature versions are popular worldwide for their versatility and ease of serving.

🧾 Ingredients Quantity:

  • Eggs – 3 large, room temperature
  • Granulated sugar – ¾ cup (150g)
  • Cake flour – ¾ cup (90g), sifted
  • Baking powder – ½ tsp
  • Salt – a pinch
  • Vanilla extract – 1 tsp
  • Milk – 3 tbsp (45ml), warmed
  • Unsalted butter – 3 tbsp (42g), melted and cooled

🍽️ Instructions:

1. Preheat Oven:

Preheat to 350°F (175°C). Grease and line a mini muffin pan or small cupcake tins.

2. Beat Eggs & Sugar:

In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick, pale, and tripled in volume (about 5–7 minutes).

3. Sift Dry Ingredients:

Sift cake flour, baking powder, salt together.

4. Fold Dry Ingredients:

Gently fold the dry ingredients into the egg mixture in batches, careful not to deflate the batter.

5. Add Wet Ingredients:

Combine warm milk and melted butter. Fold gently into the batter until just combined.

6. Fill Tins & Bake:

Divide batter evenly into prepared tins, filling about 2/3 full. Bake for 12–15 minutes or until a toothpick inserted comes out clean.

7. Cool:

Let cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

✔️ Tips for Success:

  • Use room temperature eggs for better volume.
  • Beat eggs and sugar well to incorporate air and ensure fluffiness.
  • Fold dry ingredients gently to keep batter airy.
  • Don’t overfill pans to avoid spilling.

⭐ Serving Suggestions:

  • Dust with powdered sugar or drizzle with glaze.
  • Top with fresh berries and whipped cream.
  • Use as base for mini trifles or layered desserts.
  • Serve with tea or coffee.

🥗 Nutrition (Per mini cake – makes about 24):

  • Calories: ~70 kcal
  • Carbohydrates: 9g
  • Sugars: 6g
  • Protein: 1.5g
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Sodium: 20mg

Would you like a gluten-free, vegan, or low-sugar version? I can also help with a printable recipe card or blog-ready step-by-step guide for your Whaltisapp website!

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