Description
A light and airy mini sponge cake recipe perfect for individual servings. These cakes are fluffy, moist, and easy to prepare, making them ideal for a delightful dessert or a tea-time treat.
Ingredients
Scale
Dry Ingredients
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 6 large eggs
- 1 cup sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and grease a mini cake pan thoroughly to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed. Continue beating for about 5 minutes until the mixture becomes thick, pale, and fluffy, which helps incorporate air for a light texture.
- Sift Dry Ingredients: Sift together the cake flour, baking powder, and salt to ensure even distribution and prevent lumps.
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the egg and sugar mixture in three separate additions. Use a spatula and fold carefully to avoid deflating the aerated egg mixture, maintaining the batter’s lightness.
- Add Vanilla Extract: Add the vanilla extract and fold gently until just combined to infuse a subtle aroma and flavor.
- Fill Cake Pan: Pour the batter into the prepared mini cake pan cavities, filling each about two-thirds full to allow room for rising.
- Bake: Place the pan in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.
- Cool in Pan: Remove the pan from the oven and allow the cakes to cool inside the pan for 5 minutes, helping them set and making them easier to remove.
- Release and Cool Completely: Carefully invert the pan onto a wire rack to release the mini sponge cakes and let them cool completely to room temperature.
- Serve: Serve the mini sponge cakes plain or garnish with whipped cream and fresh berries for added flavor and presentation. Enjoy your delightful treat!
Notes
- Ensure not to overmix when folding to maintain the cake’s airy texture.
- Use room temperature eggs to help achieve better volume when beating.
- The batter should be light and fluffy before folding in dry ingredients for optimal cake texture.
- If you don’t have a mini cake pan, use a muffin tin as an alternative.
- These cakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Optional toppings include powdered sugar, whipped cream, or fresh fruits like strawberries and blueberries.
