Soft Mini Sponge Cakes with Classic Flavor

Mini Sponge Cakes are delightful little treats that bring all the charm of a traditional sponge cake in a perfectly portioned size. Light, airy, and just sweet enough, these petite cakes are ideal for tea parties, birthdays, or anytime you want a quick, elegant dessert.

Their soft crumb and golden exterior come from a simple but classic blend of eggs, sugar, and flour—with a touch of butter or oil to keep them moist. These cakes are wonderfully versatile: serve them plain with a dusting of powdered sugar, filled with jam and cream, or topped with fresh fruit.

Whether you’re baking for a special occasion or whipping up a batch for everyday indulgence, mini sponge cakes deliver comfort and elegance in every tender bite.

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Ingredients Overview

Eggs – The foundation of a sponge cake. Beaten until light and fluffy, eggs give the cake its signature rise and structure. Room temperature eggs whip more easily and hold air better.

Sugar – Granulated sugar sweetens the batter and helps create a light, golden crust. Creaming sugar with eggs also helps with volume.

All-Purpose Flour or Cake Flour – Flour provides structure. Cake flour makes the texture extra light and tender, but all-purpose flour works beautifully when sifted well.

Baking Powder – Optional, but a small amount ensures consistent rise and a soft crumb, especially in mini formats.

Butter or Oil – Melted butter or a neutral oil adds moisture and richness. Butter gives more flavor, while oil keeps the crumb extra soft.

Vanilla Extract – A touch of vanilla rounds out the flavor. You can also add citrus zest for a fresh twist.

Milk – Just a splash of milk keeps the batter smooth and ensures a moist, even bake.

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Step-by-Step Instructions

1. Preheat and Prepare Pan
   Preheat oven to 350°F (175°C). Grease a mini muffin pan or mini cake molds and lightly dust with flour, or use paper liners if preferred.

2. Beat the Eggs and Sugar
   In a large bowl or stand mixer, beat 2 large eggs and 1/2 cup granulated sugar on high speed for 4–5 minutes, until pale, thick, and tripled in volume. This step creates the sponge’s airy texture.

3. Add Vanilla and Milk
   Gently mix in 1 teaspoon vanilla extract and 2 tablespoons milk. Mix on low until just combined.

4. Sift and Fold in Dry Ingredients
   In a separate bowl, sift together 1/2 cup all-purpose flour (or cake flour) and 1/2 teaspoon baking powder. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.

5. Add Butter (Optional)
   If using, gently fold in 2 tablespoons melted and cooled unsalted butter for added richness.

6. Fill Molds and Bake
   Spoon the batter into the prepared mini molds, filling each about 3/4 full.
   Bake for 10–13 minutes, or until the tops are golden and a toothpick comes out clean.

7. Cool and Serve
   Let the mini cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or fill as desired.

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Tips, Variations & Substitutions

• Whip Eggs Thoroughly: Don’t skip this step—properly whipped eggs give these cakes their rise and fluff.

• Folding Matters: Use a gentle hand when folding in the flour to keep the batter light.

• Fillings: Split cooled mini cakes in half and fill with jam, lemon curd, whipped cream, or chocolate ganache.

• Fruit Add-Ins: Gently press a raspberry, blueberry, or slice of strawberry into each before baking.

• Flavor Variations: Add a pinch of cinnamon, lemon zest, or almond extract for a twist.

• Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum for a similar result.

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Serving Ideas & Occasions

Mini sponge cakes are perfect for baby showers, afternoon teas, or party trays. Serve plain for a light snack, or dress them up with whipped cream and berries for a more elegant dessert.

Stack a few with fillings in between for a tiny layer cake, or dust with cocoa powder and pair with espresso for a European café vibe.

They also make charming edible gifts—nestle them into paper wrappers, box them up, and tie with ribbon for a homemade present that feels thoughtful and refined.

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Nutritional & Health Notes

These mini sponge cakes are simple, made from real ingredients, and naturally portion-controlled. With no frosting or excess fat, they’re a lighter dessert option that still satisfies a sweet craving.

To reduce sugar, cut it by 1–2 tablespoons without compromising structure. For dairy-free versions, use plant-based milk and oil in place of butter.

Their short ingredient list makes them a great choice for those wanting a homemade treat with minimal processing.

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FAQs

1. Can I make these ahead of time?
Yes. Store cooled mini sponge cakes in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month.

2. How do I keep them soft?
Don’t overbake. Watch closely after 10 minutes and remove as soon as they’re golden and springy to the touch.

3. Can I bake them in a regular muffin pan?
Yes, though they’ll be slightly larger. Adjust the baking time to 15–18 minutes.

4. Can I double the recipe?
Absolutely. Double all ingredients and bake in batches or use a larger mold to make more servings.

5. How do I fill them?
Once cooled, slice each mini cake in half and fill with jam, whipped cream, or lemon curd. Use a piping bag for neat presentation.

6. What’s the difference between sponge and cupcake?
Sponge cakes are lighter, airier, and made without as much fat. Cupcakes are usually richer and more dense due to butter and sugar creaming.

7. Can I add frosting?
You can, but sponge cakes shine with lighter toppings—whipped cream, fresh fruit, or a dusting of powdered sugar are ideal.

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