Mini Chinese Sponge Cake: A Light and Fluffy Delight


Embark on a culinary journey to the heart of Chinese cuisine with the Mini Chinese Sponge Cake – a delightful treat that marries simplicity with elegance. These little cakes, known for their light, airy texture, and subtle sweetness, are a staple in Chinese bakeries and a favorite among dessert aficionados. The recipe, rooted in tradition, calls for everyday ingredients yet yields extraordinary results. Whether you’re a seasoned baker or new to the kitchen, this recipe is designed to guide you through each step, ensuring a batch of perfectly fluffy cakes every time. So, let’s begin the journey of creating these delectable morsels that are sure to tantalize your taste buds and leave you craving more.


  • 2 middle-sized, room-temperature eggs
  • 60 g cake flour (approximately ½ US cup)
  • 40 g castor sugar (about 3 tablespoons + 1 teaspoon)
  • 5 g oil (olive oil or any other vegetable oil, roughly ¾ teaspoon)
  • Warm water (for the whipping process)


  1. Preheating: Start by preheating your oven to 180°C (350°F).
  2. Whipping Eggs and Sugar: In a larger container, fill halfway with warm water and place your mixing bowl on top. Combine eggs and castor sugar in the bowl. Whip them at medium speed until the mixture is light and fluffy. Switch to low speed to eliminate large bubbles. This crucial step might take 12-15 minutes, and the mixture should reach the ribbon stage.

How to Prepare

  1. Incorporating Flour: Carefully sift the flour into the egg mixture. Gently fold using a spatula to ensure even mixing.
  2. Adding Oil: Finally, incorporate the oil into the batter, mixing until fully combined.
  3. Preparing the Tin: Prepare a 12-cup mini muffin tin, lining each cup with paper liners. Pour the batter evenly into the cups.

Preparation Time

  • Total Time: Approximately 35-40 minutes
    • Preparation: 20 minutes
    • Baking: 15-20 minutes


  • This recipe yields 12 Mini Chinese Sponge Cakes.


  1. Can I use all-purpose flour instead of cake flour?
    • Cake flour is recommended for its lower protein content, which contributes to the cake’s light texture. All-purpose flour can be used but may result in a denser cake.
  2. How do I know when the cakes are perfectly baked?
    • The cakes should have a well-colored surface and spring back when gently pressed.
  3. Can I add flavors to the sponge cake?
    • Absolutely! Feel free to add vanilla extract or citrus zest for an aromatic twist.
  4. Why is the water bath method used for whipping the eggs and sugar?
    • The warm water helps to dissolve the sugar more quickly and creates a stable foam, essential for the cake’s airy texture.
  5. Can these cakes be stored?
    • Yes, they can be stored in an airtight container at room temperature for up to 2 days.


Creating these Mini Chinese Sponge Cakes is more than just baking; it’s an experience, a journey through flavors and textures. The joy of watching simple ingredients transform into something so delightful is unparalleled. With their golden tops and spongy texture, these cakes are not just a treat for the palate but also a feast for the eyes. Perfect for tea parties, family gatherings, or as a sweet snack, they are sure to impress. So, don your apron, and let’s fill your kitchen with the aroma of freshly baked Mini Chinese Sponge Cakes. Remember, the key to perfection lies in the details – the gentle folding of flour, the precise whipping of eggs, and the patience to let them bake to golden perfection. To continue receiving my recipes, type “Yes” and embark on this sweet adventure with me.