Description
Mini sponge cakes are light, airy, and delicately sweet, perfect for afternoon tea or as a simple dessert. These mini treats are versatile and can be topped with whipped cream and berries for an added touch of elegance.
Ingredients
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)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line a mini cake pan or muffin tin.
- In a large bowl, beat the eggs and sugar together until the mixture is pale, thick, and tripled in volume.
- Gently fold in the vanilla extract. Sift together the flour, salt, and baking powder, then gradually fold the dry ingredients into the egg mixture.
- Heat the milk slightly and slowly incorporate it into the batter, being careful not to deflate it.
- 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.
- 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.
Notes
Add a teaspoon of lemon zest, orange zest, or almond extract for added flavor.
For a chocolate version, add a tablespoon of cocoa powder to the dry ingredients.
To make these vegan, substitute eggs with flax eggs and use plant-based milk.
These cakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
