Description
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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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, for a lighter version)
Instructions
Step 1: Prepare the Steamer
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Fill a large pot or steamer with about 2 inches of water and bring it to a gentle simmer.
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Place a steaming rack or trivet inside.
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Lightly grease or line your mini cupcake molds and set them aside.
Step 2: Beat the Eggs and Sugar
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In a mixing bowl, crack in the eggs and add the sugar.
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Use an electric mixer on high speed to beat for 6-8 minutes, or until the mixture becomes pale, thick, and fluffy (ribbon stage).
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Add vanilla extract and mix for another 10 seconds.
Step 3: Fold in the Dry Ingredients
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In a separate bowl, sift together the cake flour, baking powder, and salt.
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Gently fold the dry ingredients into the egg mixture in three parts using a spatula.
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Be careful not to deflate the batter—use light, sweeping motions.
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Add milk and gently fold just until combined.
Step 4: Pour into Molds
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Spoon or pipe the batter into your prepared mini cupcake molds, filling each about 80% full.
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Tap the molds lightly on the counter to remove air bubbles.
Step 5: Steam the Cakes
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Place the molds onto the steaming rack inside the pot.
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Cover the lid with a clean towel (to absorb moisture) and place it tightly on the pot.
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Steam over medium heat for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Avoid opening the lid during the first 10 minutes to prevent the cakes from collapsing.
Step 6: Cool and Serve
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Remove the cakes from the steamer and let them cool slightly before removing from the molds.
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Serve warm or at room temperature.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Chinese