Mini Chinese Sponge Cakes

Soft, fluffy, and lightly sweet, Mini Chinese Sponge Cakes are a beloved treat that’s both nostalgic and comforting. Often found in Chinese bakeries and dim sum restaurants, these bite-sized cakes are tender with a delicate crumb and just the right amount of sweetness. Made with pantry staples and steamed instead of baked, they’re perfect for a light dessert or afternoon snack.

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Why You’ll Love This Recipe
Light & Airy – Steamed to perfection, giving a moist and fluffy texture.
Naturally Sweet – Just the right amount of sweetness without being too rich.
Easy to Make – Requires minimal ingredients and no oven.
Perfect for All Occasions – Ideal for breakfast, tea time, or dessert.
Kid-Friendly – Soft, bite-sized, and fun to eat.

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, for a lighter version)

Tools You’ll Need
Electric mixer or hand whisk
Mixing bowls
Sifter
Mini cupcake molds or silicone muffin cups
Steamer or large pot with steaming rack
Paper cupcake liners (optional)

Step-by-Step Instructions

Step 1: Prepare the Steamer

1. Fill a large pot or steamer with about 2 inches of water and bring it to a gentle simmer.
2. Place a steaming rack or trivet inside.
3. Lightly grease or line your mini cupcake molds and set them aside.

Step 2: Beat the Eggs and Sugar

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

Step 3: Fold in the Dry Ingredients

1. In a separate bowl, sift together the cake flour, baking powder, and salt.
2. Gently fold the dry ingredients into the egg mixture in three parts using a spatula.
3. Be careful not to deflate the batter—use light, sweeping motions.
4. Add milk and gently fold just until combined.

Step 4: Pour into Molds

1. Spoon or pipe the batter into your prepared mini cupcake molds, filling each about 80% full.
2. Tap the molds lightly on the counter to remove air bubbles.

Step 5: Steam the Cakes

1. Place the molds onto the steaming rack inside the pot.
2. Cover the lid with a clean towel (to absorb moisture) and place it tightly on the pot.
3. Steam over medium heat for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
4. Avoid opening the lid during the first 10 minutes to prevent the cakes from collapsing.

Step 6: Cool and Serve

1. Remove the cakes from the steamer and let them cool slightly before removing from the molds.
2. Serve warm or at room temperature.

Tips for Perfect Mini Chinese Sponge Cakes
Beat Until Fluffy – Whipping the eggs and sugar to the ribbon stage is key to getting a light texture.
Use Cake Flour – It results in a more tender crumb, but all-purpose flour will work in a pinch.
Don’t Overmix – Fold gently to maintain the air bubbles in the batter.
Keep the Lid Towel-Wrapped – This prevents steam from dripping onto the cakes.
Serve Fresh – Best enjoyed the day they’re made for peak softness.

Serving Suggestions
Hot Tea – Enjoy with jasmine, oolong, or green tea for a traditional touch.
Fruit Compote – Serve with a spoonful of lightly sweetened berries or mango.
Sweetened Red Bean Paste – A classic Asian filling or topping.
Whipped Cream – Add a dollop for an elegant twist.
Dust of Powdered Sugar – For a simple, bakery-style presentation.

How to Store & Reheat

Storing:
Room Temp: Store in an airtight container for up to 2 days.
Refrigerate: Store for up to 5 days. Reheat before serving for best texture.
Freeze: Freeze for up to 1 month. Wrap individually and store in a zip-top bag.

Reheating:
Steamer: Steam for 3-5 minutes until warmed through.
Microwave: Cover with a damp paper towel and heat for 10-15 seconds.

Frequently Asked Questions

1. Can I bake these instead of steaming?
   Yes, bake in a preheated oven at 325°F (160°C) for 12-15 minutes. However, steaming gives a softer, moister texture.
2. What type of flour should I use?
   Cake flour gives the best texture, but sifted all-purpose flour also works well.
3. Are these gluten-free?
   Not as written, but you can try using a gluten-free flour blend designed for baking.
4. Can I make larger versions?
   Yes, use standard muffin tins and steam for 18-20 minutes. Make sure to check doneness with a toothpick.
5. Can I flavor these?
   Absolutely! Add matcha, cocoa powder, or citrus zest for variety.

Final Thoughts
Mini Chinese Sponge Cakes are the perfect little treat when you’re craving something light, fluffy, and gently sweet. Steamed instead of baked, they offer a unique texture and delicate flavor that pairs beautifully with tea or fruit. Simple to make and universally loved, these mini cakes are a lovely addition to your dessert rotation.

Try them out and let me know how they turn out! Share your photos online and tag your creations—I’d love to see your take on this classic favorite.

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

Nutritional Information (Per Serving):
Calories: 90 | Protein: 2g | Carbohydrates: 13g | Fat: 3g | Fiber: 0g | Sodium: 60mg

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