Mini Chinese Sponge Cakes

Light, fluffy, and delicately sweet, Mini Chinese Sponge Cakes are a beloved classic that bring the essence of traditional Chinese baking into bite-sized form. These soft little treats are steamed instead of baked, giving them their signature airy texture and moist crumb. Perfect as a light dessert, an afternoon snack, or a sweet addition to a tea party, these sponge cakes are simple yet satisfying.

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Why You’ll Love This Recipe
Light as Air – Steamed texture makes each bite soft and cloud-like.
Naturally Sweet – Just the right level of sweetness to enjoy anytime.
No Oven Needed – Perfect for anyone who prefers or requires a no-bake dessert.
Simple Ingredients – Pantry staples come together for something special.
Great for Sharing – Fun, bite-sized, and kid-friendly.

Ingredients You’ll Need

• 3 large eggs (room temperature)
• ½ cup granulated sugar
• 1 cup cake flour (or all-purpose flour, sifted 2-3 times)
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbsp milk or water

Tools You’ll Need

• Mixing bowls
• Electric mixer or hand whisk
• Fine mesh sifter
• Mini cupcake liners or silicone molds
• Steamer or large pot with lid and steam rack
• Toothpick or skewer (for doneness check)
• Clean kitchen towel (to wrap the lid and prevent water from dripping)

Step-by-Step Instructions

Step 1: Set Up the Steamer

1. Fill a large pot or steamer base with 2 inches of water and bring to a low simmer.
2. Wrap the lid with a clean towel to absorb condensation and prevent dripping.
3. Place a steaming rack inside and prepare your mini molds with liners or light greasing.

Step 2: Whip the Eggs and Sugar

1. In a mixing bowl, add eggs and sugar.
2. Use an electric mixer to beat on high speed for 6–8 minutes, until thick, pale, and fluffy (ribbon stage).
3. Add vanilla extract and mix for 10 seconds more.

Step 3: Combine Dry Ingredients

1. In a separate bowl, sift together cake flour, baking powder, and salt.
2. Sift again directly into the egg mixture in 2–3 additions, gently folding each time with a spatula.
3. Add the milk or water and continue to fold until just combined. Don’t overmix—the batter should be light and airy.

Step 4: Fill the Molds

1. Spoon the batter into prepared mini molds or cupcake liners, filling each about 80% full.
2. Gently tap the tray on the counter to release any large air bubbles.

Step 5: Steam the Cakes

1. Carefully place the molds on the steaming rack.
2. Cover with the lid (wrapped in a towel) and steam over medium heat for 12–15 minutes.
3. Do not open the lid during the first 10 minutes to avoid collapsing.
4. Check for doneness by inserting a toothpick—if it comes out clean, the cakes are ready.

Step 6: Cool and Serve

1. Remove cakes from the steamer and let them cool for a few minutes before unmolding.
2. Serve warm or at room temperature. Enjoy as-is or dust with a little powdered sugar.

Tips for the Best Mini Sponge Cakes
Whip Eggs Properly – Getting the eggs to ribbon stage is crucial for volume and texture.
Sift Flour Well – This keeps the batter light and prevents lumps.
Steam Gently – Keep water at a low, steady simmer to avoid rough, cracked tops.
Avoid Overmixing – Fold carefully to preserve the air whipped into the eggs.
Use Cake Flour – If available, it gives a softer texture than all-purpose flour.

Serving Suggestions
Chinese Tea – Pairs beautifully with jasmine or chrysanthemum tea.
Fruit Compote – A spoonful of fresh mango or berry compote adds color and freshness.
Whipped Cream – A light topping for an elegant twist.
Sweetened Red Bean Paste – A traditional filling or topping option.
Powdered Sugar – Dust for a simple, polished finish.

How to Store & Reheat

Storing:
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: Keep for up to 5 days, then reheat before serving.
Freeze: Freeze individually wrapped in plastic and store in a sealed bag for up to 1 month.

Reheating:
Steamer: Re-steam for 3–4 minutes until warm and fluffy.
Microwave: Wrap in a damp paper towel and heat for 10–15 seconds.

Frequently Asked Questions

1. Can I use all-purpose flour instead of cake flour?
   Yes, but sift it 2–3 times to lighten the texture.
2. Can I add other flavors?
   Absolutely! Add matcha, cocoa powder, or citrus zest to the batter.
3. What if I don’t have a steamer?
   Use a large pot with a heatproof plate or bowl to hold the molds above simmering water.
4. Why did my cakes collapse?
   Overmixing or removing the lid too early during steaming can cause them to deflate.
5. Can I make them larger?
   Yes, but increase steaming time to 18–20 minutes for standard cupcake size.

Final Thoughts
Mini Chinese Sponge Cakes are a delicate, comforting treat that’s easy to love. Whether you grew up enjoying them or are trying them for the first time, their soft texture and lightly sweet flavor are sure to win you over. With just a few ingredients and a steamer, you can bring a classic Asian bakery delight right into your own kitchen.

Try this recipe and share your results—I’d love to see how your sponge cakes turn out!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Chinese

Nutritional Information (Per Serving):
Calories: 85 | Protein: 2g | Carbohydrates: 13g | Fat: 2g | Fiber: 0g | Sodium: 55mg

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