Description
A quick and easy recipe for mini sponge cakes that are light, fluffy, and perfect for any occasion.
Ingredients
Scale
- 6 large eggs
- 1 cup sugar
- 1 cup cake flour
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and grease a mini cake pan.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed for about 5 minutes or until thick and fluffy.
- Sift the cake flour, baking powder, and salt together.
- Gently fold the sifted dry ingredients into the egg mixture in three separate additions, being careful not to deflate the eggs.
- Add vanilla extract and fold gently until just combined.
- Pour the batter into the prepared mini cake pan, filling each cavity about two-thirds full.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the mini sponge cakes cool in the pan for 5 minutes.
- Carefully invert the pan onto a wire rack to release the cakes and cool completely.
- Serve the mini sponge cakes plain or topped with whipped cream and fresh berries. Enjoy!
Notes
- Beating the eggs and sugar until thick and fluffy is crucial for the cake’s texture, so make sure to mix them well.
- Gently folding the dry ingredients into the egg mixture helps maintain the lightness of the cake, avoid overmixing.
- Check the doneness of the cakes by inserting a toothpick into the center; if it comes out clean, they are ready.
- You can add lemon zest or other flavorings to customize the taste of the mini sponge cakes.
- For a fancier presentation, dust the cakes with powdered sugar or drizzle with a simple glaze.
- Store any leftovers in an airtight container at room temperature 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: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Mini Sponge Cake, Dessert, Baking, Quick Recipe