Delightful Mini Chinese Sponge Cake Recipe


Indulge in the exquisite pleasure of a light and airy dessert with our recipe for mini Chinese sponge cakes. These delicately crafted cakes are renowned for their irresistibly soft texture and subtle sweetness, making them the epitome of culinary perfection for any occasion.

Embark on a journey of culinary mastery by following our meticulously crafted recipe. With utmost precision and care, you can effortlessly recreate these delightful mini sponge cakes in the comfort of your own home.


Here’s what you’ll need to make these mini Chinese sponge cakes:

  • 2 medium-sized eggs (room temperature)
  • 60 g cake flour (½ US cup)
  • 40 g castor sugar (around 3 tablespoons + 1 teaspoon)
    • 5 grams of oil (such as olive oil or other vegetable oil, approximately ¾ teaspoon)
    • Warm water (used to expedite the whipping process)


Let’s get started with this easy-to-follow recipe:

  1. Preheat the Oven: Preheat your oven to 180º C (350º F) to ensure it’s ready for baking.
  2. Warm Water Bath: Prepare a larger container and fill it halfway with warm water. Place your mixing bowl on the warm water. This helps in whipping the eggs and sugar efficiently.
  3. Whip Eggs and Sugar: Add the eggs and castor sugar to the mixing bowl. Whip at medium speed until the mixture becomes light and fluffy. This process is crucial for achieving the perfect sponge texture and can take around 12 to 15 minutes. Once the mixture reaches the ribbon stage, use a low speed to remove any large bubbles.
  4. Incorporate Flour: Sift the cake flour into the whipped egg and sugar mixture. Use a spatula to gently fold the flour in until well combined.
  5. Add Oil: Add the oil to the mixture and fold it in gently until fully incorporated.
  6. Prepare the Muffin Tin: Prepare a mini 12 paper-lined muffin tin mold. Pour the batter evenly into each lined mold.
  7. Bake: Place the muffin tin on the middle rack of your preheated oven. Bake for 15 to 20 minutes or until the surface of the cakes is well-colored and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the mini sponge cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicate treats with a cup of tea or coffee!


Mini Chinese sponge cakes are more than just a treat – they’re a delightful experience that brings joy with every bite. Whether you savor them on their own or pair them with your favorite beverages and desserts, these cakes are sure to satisfy your sweet cravings and brighten your day. So, why not treat yourself to some mini Chinese sponge cakes today and experience the irresistible charm of these bite-sized delights?

Have you tried mini Chinese sponge cakes before? 

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FAQs (Frequently Asked Questions)

  1. Can I use all-purpose flour instead of cake flour?
    • While cake flour is known for producing a lighter texture in baked goods, it is worth mentioning that all-purpose flour can be used as a suitable substitute if needed. However, it is important to note that the resulting texture may be slightly denser compared to when cake flour is used.
  2. What is the ribbon stage?
    • The ribbon stage is when the whipped mixture is thick and pale, and when you lift the whisk, the batter falls back into the bowl in a ribbon-like trail that holds its shape for a few seconds.
  3. Can I add flavors to these sponge cakes?
    • Yes, it is indeed possible to enhance the flavor of the batter by incorporating a small amount of vanilla extract or other meticulously selected flavorings. This technique can introduce a delightful and unique twist to the overall taste profile.
  4. How should I store these sponge cakes?
    • For optimal preservation, it is recommended to store the items in a hermetically sealed container at ambient temperature for a duration not exceeding 48 hours. If prolonged storage is necessary, it is advised to refrigerate the items for a maximum period of one week.
  5. Can I freeze these mini sponge cakes?
    • Yes, you can freeze them. Wrap each cake tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to two months of time.Thaw at room temperature before serving.
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