Description
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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Ingredients
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3 large eggs (room temperature)
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½ cup granulated sugar
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1 cup cake flour (or all-purpose flour, sifted 2–3 times)
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½ tsp baking powder
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¼ tsp salt
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1 tsp vanilla extract
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2 tbsp milk or water
Instructions
Step 1: Set Up the Steamer
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Fill a large pot or steamer base with 2 inches of water and bring to a low simmer.
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Wrap the lid with a clean towel to absorb condensation and prevent dripping.
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Place a steaming rack inside and prepare your mini molds with liners or light greasing.
Step 2: Whip the Eggs and Sugar
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In a mixing bowl, add eggs and sugar.
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Use an electric mixer to beat on high speed for 6–8 minutes, until thick, pale, and fluffy (ribbon stage).
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Add vanilla extract and mix for 10 seconds more.
Step 3: Combine Dry Ingredients
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In a separate bowl, sift together cake flour, baking powder, and salt.
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Sift again directly into the egg mixture in 2–3 additions, gently folding each time with a spatula.
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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
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Spoon the batter into prepared mini molds or cupcake liners, filling each about 80% full.
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Gently tap the tray on the counter to release any large air bubbles.
Step 5: Steam the Cakes
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Carefully place the molds on the steaming rack.
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Cover with the lid (wrapped in a towel) and steam over medium heat for 12–15 minutes.
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Do not open the lid during the first 10 minutes to avoid collapsing.
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Check for doneness by inserting a toothpick—if it comes out clean, the cakes are ready.
Step 6: Cool and Serve
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Remove cakes from the steamer and let them cool for a few minutes before unmolding.
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Serve warm or at room temperature. Enjoy as-is or dust with a little powdered sugar.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Chinese