Mini Chinese Sponge Cake Recipe

These delightful mini Chinese sponge cakes are light, fluffy, and subtly sweet. Perfect for a snack or dessert, they are a traditional treat that will melt in your mouth.


  • 4 large eggs
  • 100g (1/2 cup) granulated sugar
  • 100g (3/4 cup) cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup vegetable oil
  • 1/4 cup whole milk
  • 1 tsp vanilla extract


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
  2. Prepare the Batter:
    • In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture is thick and pale, about 5 minutes.
    • In a separate bowl, sift together the cake flour, baking powder, and salt.
    • Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
    • In another bowl, mix the vegetable oil, milk, and vanilla extract. Gently fold this mixture into the batter until just combined.
  3. Fill the Muffin Tin:
    • Divide the batter evenly among the prepared mini muffin cups, filling each about 2/3 full.
  4. Bake:
    • Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a cake comes out clean.
    • Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  5. Serve:
    • Enjoy the mini sponge cakes plain, or with a dusting of powdered sugar or a dollop of whipped cream.

These mini Chinese sponge cakes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.

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