Why You’ll Love This Recipe

Mini sponge cakes are a timeless treat loved for their light and fluffy texture. They are simple to make with just a handful of ingredients, and their versatility makes them a great option for any occasion. Whether you enjoy them plain, with a dusting of powdered sugar, or topped with whipped cream and berries, these cakes are the perfect sweet bite. They are quick to prepare and make any day feel special. Their small size makes them just right for portion control, and their nostalgic charm will delight everyone who tries them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1/2 cup granulated sugar
4 large eggs
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
1/4 cup milk
Powdered sugar for dusting
Whipped cream and fresh berries (optional for topping)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease or line a mini cake pan or muffin tin.
Prepare the Egg Mixture: In a large bowl, beat the eggs and sugar together until the mixture is pale, thick, and tripled in volume.
Fold in the Dry Ingredients: Gently fold in the vanilla extract. Sift together the flour, salt, and baking powder, then gradually fold the dry ingredients into the egg mixture.
Add Milk: Heat the milk slightly and slowly incorporate it into the batter, being careful not to deflate it.
Bake the Cakes: Spoon the batter into your prepared tins, filling each about halfway. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the mini cakes cool slightly before transferring them to a wire rack. Dust with powdered sugar and top with whipped cream and fresh berries if desired.

Servings and Timing

Servings: Makes 6 mini cakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Flavored Mini Cakes: Add a teaspoon of lemon zest, orange zest, or almond extract for a subtle twist of flavor.
Fruit Filling: Slice the mini cakes in half and add a layer of fruit jam or fresh fruit before topping with whipped cream.
Chocolate Sponge Cakes: Add a tablespoon of cocoa powder to the dry ingredients for a chocolatey version of this sponge cake.
Vegan Version: Substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg) and use plant-based milk for a vegan version.

Storage/Reheating

Storage: These mini sponge cakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Reheating: To refresh, place the cakes in the microwave for about 10–15 seconds or briefly warm them in the oven.

FAQs

1. Can I make this recipe in a regular-sized cake pan?

Yes, you can make this recipe in a standard cake pan, but the baking time will be longer. Keep an eye on it, and use a toothpick to check for doneness.

2. Can I make the batter ahead of time?

It’s best to bake the sponge cakes fresh for the best texture. However, you can prepare the dry ingredients and store them in advance.

3. Can I freeze these mini sponge cakes?

Yes, you can freeze the mini cakes after they have cooled. Wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw them at room temperature before serving.

4. What can I use instead of milk?

You can use a plant-based milk such as almond milk, soy milk, or oat milk as a substitute for regular milk.

5. How do I make the cake fluffier?

Be sure to beat the eggs and sugar until they are thick and tripled in volume. This step is crucial for the airy texture of the sponge cake.

6. Can I add other flavorings to the cake?

Absolutely! You can add flavors like vanilla bean paste, lemon zest, or almond extract to enhance the taste of the cakes.

7. Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that works well for baking.

8. Can I make mini sponge cakes without eggs?

Yes, you can use egg substitutes like flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg).

9. What’s the best way to serve these mini sponge cakes?

You can serve them plain, dusted with powdered sugar, or topped with whipped cream, fresh berries, or fruit preserves for added flavor.

10. How can I make the cakes even lighter?

To make the cakes even lighter, gently fold the flour into the egg mixture to prevent deflating the batter. The key is to handle the batter delicately.

Conclusion

Mini sponge cakes are a delightful treat that’s both simple and sophisticated. With their light, airy texture and delicate sweetness, they are perfect for any occasion. Whether you enjoy them with whipped cream and fresh berries or just a dusting of powdered sugar, these cakes are sure to impress. Easy to make and versatile enough to customize with different flavors and toppings, this recipe is a great addition to your baking repertoire.