Mini Sponge Cake
Mini Sponge Cakes are light, airy, and tender individual cakes perfect for tea time, parties, or personal-sized desserts. These soft cakes can be served plain or topped with cream and fruit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp milk (optional, for added moisture)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a muffin tin or mini cake molds.
- In a bowl, beat eggs and sugar on high speed for 5–7 minutes until thick, pale, and tripled in volume.
- Gently fold in vanilla extract and milk, if using.
- Sift together flour, baking powder, and salt. Gradually fold into the egg mixture using a spatula, being careful not to deflate the batter.
- Divide batter evenly into prepared molds or muffin cups.
- Bake for 12–15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- Do not overmix the batter to maintain the sponge’s airy texture.
- Serve with whipped cream and berries for an elegant touch.
- Store in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://ukfinda.com/mini-sponge-cake/