Mini Sponges Cake Recipe

Light, fluffy, and delicious mini sponge cakes perfect for any occasion. These bite-sized treats are easy to make and even easier to eat!


  • 4 large eggs
  • 100g (1/2 cup) granulated sugar
  • 100g (1/2 cup) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • A pinch of salt
  • 2 tbsp melted butter (optional for a richer flavor)


  1. Preheat the Oven:
  • Preheat your oven to 180°C (350°F). Grease a mini muffin tin or line it with mini paper cupcake liners.
  1. Prepare the Batter:
  • Separate the egg whites and yolks into two large bowls.
  • In the bowl with the egg yolks, add the sugar and beat with an electric mixer until the mixture is pale and thick.
  • Add the vanilla extract and melted butter (if using) to the yolk mixture and mix until combined.
  1. Whip the Egg Whites:
  • Add a pinch of salt to the egg whites. Using clean beaters, beat the egg whites until stiff peaks form.
  1. Combine the Mixtures:
  • Gently fold the whipped egg whites into the yolk mixture using a spatula. Be careful not to deflate the egg whites.
  • Sift the flour and baking powder over the mixture and gently fold it in until just combined.
  1. Fill the Muffin Tin:
  • Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
  1. Bake:
  • Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  1. Cool and Serve:
  • Allow the mini sponge cakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  • Serve as they are, or decorate with a dusting of powdered sugar, a drizzle of icing, or a dollop of whipped cream and fresh berries.

Enjoy your delightful mini sponge cakes!

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