Mini Chinese Sponge Cake
These mini Chinese sponge cakes are light, airy, and gently sweet. Using room-temperature eggs and a warm-water bath helps the batter whip up faster and reach the fluffy “tape stage,” which is essential for a soft, sponge-like texture.
Ingredients
- 2 medium eggs, at room temperature
- 60 g cake flour (about ½ US cup)
- 40 g powdered sugar (about 3 tbsp + 1 tsp)
- 5 g oil (olive oil or a neutral vegetable oil, about ¾ tsp)
- Warm water, for the mixing bowl bath (to speed up whipping)
Instructions
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Preheat the oven to 180°C (350°F).
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Set up a warm-water bath:
Pour warm water into a larger bowl (fill it about halfway). Place your mixing bowl on top so it sits over the warm water. -
Whip the eggs and sugar:
Add the eggs and powdered sugar to the mixing bowl. Beat at medium speed until the mixture becomes pale, thick, and fluffy.
Then switch to low speed briefly to reduce large air bubbles.
This step is crucial and may take 12–15 minutes, until the batter reaches the tape stage (it should fall in ribbons and hold its shape briefly on the surface). -
Fold in the flour:
Sift the cake flour, then gently fold it into the batter with a spatula until evenly combined. -
Add the oil:
Pour in the oil and fold again until fully incorporated. -
Fill the tin:
Line a mini muffin tin with parchment liners. Divide the batter evenly into the cups. -
Bake:
Bake on the middle rack for 15–20 minutes, or until the tops are lightly golden and set.
