Why You’ll Love This Recipe
These Mini Chinese Sponge Cakes are light, airy, and easy to make, offering a simple yet satisfying dessert. The combination of butter, sugar, and vanilla creates a soft, melt-in-your-mouth texture, while the toppings add a delightful crunch and extra flavor. With the versatility to garnish with fresh berries, powdered sugar, or your choice of nuts and granola, this recipe is perfect for customizing to your liking. Plus, they’re small enough to enjoy without the guilt!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sponge Cakes:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
For the Toppings:
- 1/4 cup chopped nuts (such as almonds or walnuts)
- 1/4 cup granola
For the Garnish:
- Fresh berries (optional)
- Powdered sugar (optional)
Directions
Step 1: Prepare the Sponge Cakes
In a bowl, combine the all-purpose flour, granulated sugar, softened butter, and vanilla extract. Mix until well combined and the dough is smooth.
Step 2: Bake the Sponge Cakes
Spoon the batter into a greased mini muffin tin, filling each cup evenly. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes or until the cakes are lightly golden and a toothpick inserted into the center comes out clean.
Step 3: Garnish and Serve
Once the mini sponge cakes have cooled slightly, garnish with your choice of chopped nuts, granola, fresh berries, and a dusting of powdered sugar, if desired.
Step 4: Serve
Serve the mini Chinese sponge cakes warm or at room temperature for a delightful treat. Enjoy!
Servings and Timing
- Servings: 4 servings (approximately 12 mini cakes, depending on muffin tin size)
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes
Variations
- Fruit Variations: Try using different fruits like raspberries, strawberries, or blueberries to garnish the cakes.
- Nutty Additions: Experiment with different types of nuts, such as pecans or hazelnuts, to create a variety of flavors.
- Sweet Sauces: Drizzle with honey, chocolate sauce, or a fruit syrup for extra sweetness.
Storage/Reheating
- Storage: Store any leftover mini sponge cakes in an airtight container at room temperature for up to 3 days.
- Reheating: Reheat the sponge cakes in the microwave for 10-15 seconds or in a 350°F (175°C) oven for about 5 minutes to restore their softness.
FAQs
1. Can I use a regular muffin tin instead of a mini muffin tin?
Yes, you can use a standard muffin tin, but the baking time may need to be adjusted. Larger cakes may need a few extra minutes in the oven.
2. Can I make these sponge cakes ahead of time?
Yes, you can prepare and bake the sponge cakes ahead of time. Store them in an airtight container and garnish just before serving.
3. Can I make these sponge cakes without butter?
Yes, you can substitute the butter with margarine or vegetable oil, but the texture and flavor may change slightly.
4. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture will be slightly denser. You may want to try a 50/50 mix with all-purpose flour for a lighter result.
5. Can I freeze these sponge cakes?
Yes, you can freeze the sponge cakes. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 1 month. Thaw them at room temperature before serving.
6. Can I add spices to the sponge cake batter?
Yes, adding spices like cinnamon, nutmeg, or cardamom can add extra warmth and depth to the flavor. Add about 1/2 teaspoon of spice to the batter for a subtle change.
7. Can I make these sponge cakes without vanilla extract?
Yes, you can omit the vanilla extract or replace it with other flavorings like almond extract or citrus zest.
8. Can I use a different type of sweetener?
Yes, you can use alternatives like honey, maple syrup, or coconut sugar. Keep in mind that the texture may change slightly depending on the sweetener used.
9. Can I add a frosting or glaze to the cakes?
Yes, you can drizzle the cakes with a glaze, such as a lemon glaze or cream cheese frosting, to add a rich layer of sweetness.
10. Are these sponge cakes gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the other ingredients for hidden gluten sources.
Conclusion
Mini Chinese Sponge Cakes are a delightful and versatile dessert that’s perfect for any occasion. Their light and fluffy texture, paired with crunchy toppings like nuts and granola, create a perfect balance of flavors and textures. Whether you enjoy them plain or with your favorite garnishes, these sponge cakes will quickly become a go-to treat for any sweet tooth!
Print
Mini Chinese Sponge Cakes Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings (approximately 12 mini cakes)
- Diet: Vegetarian
Description
Mini Chinese Sponge Cakes are light, fluffy, and sweet little treats that pair beautifully with various toppings like nuts, granola, and fresh berries. A versatile dessert, perfect for tea time or any special occasion.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1/4 cup chopped nuts (such as almonds or walnuts)
1/4 cup granola
Fresh berries (optional)
Powdered sugar (optional)
Instructions
- In a bowl, combine flour, sugar, softened butter, and vanilla extract. Mix until smooth.
- Spoon the batter into a greased mini muffin tin, filling each cup evenly. Bake at 350°F (175°C) for 10-12 minutes, or until lightly golden and a toothpick comes out clean.
- Once cooled slightly, garnish with your choice of chopped nuts, granola, fresh berries, and a dusting of powdered sugar.
- Serve warm or at room temperature and enjoy!
Notes
For a different fruit variation, try using raspberries, strawberries, or blueberries as toppings.
Experiment with nuts like pecans or hazelnuts for variety.
For extra sweetness, drizzle with honey, chocolate sauce, or fruit syrup.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 14g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
