Mini Sponge Cake

Mini Sponge Cakes are light, fluffy, and perfectly portioned treats ideal for any occasion. Whether served plain, dusted with powdered sugar, or filled with cream and jam, these individual sponge cakes deliver classic charm in a miniature size. They’re simple to make, require basic ingredients, and look beautiful on any dessert table.

Why You’ll Love This Recipe

• Light and airy texture with a delicate crumb
• Great for parties, afternoon tea, or gifting
• Easy to customize with various fillings or toppings
• Quick to bake and cool thanks to their small size
• Kid-friendly and adult-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Granulated sugar
• All-purpose flour
• Baking powder
• Salt
• Vanilla extract
• Butter (melted and cooled)
• Optional: whipped cream, jam, powdered sugar for filling and topping

Directions

1. Preheat your oven to 350°F (175°C). Grease a mini cake pan or line with cupcake liners.
2. In a mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
3. Sift the flour, baking powder, and salt together. Gently fold into the egg mixture.
4. Stir in the vanilla extract and melted butter, folding carefully to maintain the batter’s airiness.
5. Spoon the batter into the prepared mini cake molds, filling each about 2/3 full.
6. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely before removing from the pan.
8. Serve plain, or slice in half and fill with whipped cream and jam. Dust with powdered sugar if desired.

Servings and timing

• Servings: 8–10 mini cakes
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 25–30 minutes

Variations

• Add lemon or orange zest to the batter for a citrus twist
• Fill with chocolate ganache or fresh fruit instead of jam
• Use almond or coconut extract for a flavor change
• Make them gluten-free using a 1:1 gluten-free flour blend
• Top with a glaze or icing for a more decadent finish

Storage/Reheating

• Store in an airtight container at room temperature for up to 2 days
• Refrigerate if filled with cream, and consume within 3 days
• Freeze unfilled sponge cakes for up to 2 months. Thaw at room temperature
• Reheat briefly in the microwave (10–15 seconds) if desired, but best served fresh

FAQs

Can I use a muffin tin to make mini sponge cakes?

Yes, a muffin tin works well. Just adjust baking time and fill only 2/3 of each cup.

How do I get my sponge cakes light and airy?

Beating the eggs and sugar until thick and pale is key. Fold the dry ingredients gently to keep the batter airy.

Can I make these ahead of time?

Yes. Bake and store plain mini cakes, then fill and decorate just before serving.

What’s the best filling for mini sponge cakes?

Classic choices include whipped cream and strawberry jam, but you can use any jam, curd, or frosting you like.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour. The texture may vary slightly.

How can I tell when the cakes are done baking?

They should be lightly golden and spring back when touched. A toothpick should come out clean.

Do I need to separate the eggs?

Not in this recipe—whole eggs are beaten with sugar to create volume.

Can I add cocoa powder to make chocolate mini sponge cakes?

Yes, replace about 2 tablespoons of flour with cocoa powder.

How do I prevent the cakes from sticking?

Grease your pan well or use paper liners. Let them cool slightly before removing.

What toppings work well for serving?

Powdered sugar, glaze, whipped cream, berries, or even a dusting of cocoa powder.

Conclusion

Mini Sponge Cakes offer all the charm and flavor of a full-sized sponge cake in a cute, convenient package. Light, fluffy, and easy to customize, they’re perfect for sharing, celebrating, or indulging in a little treat all to yourself. Whether filled, topped, or served plain, they’re sure to impress.

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