Soft Mini Sponge Cakes with Classic Flavor
Light, airy, and perfectly portioned, these mini sponge cakes are classic, simple, and ideal for filling or serving plain with a dusting of sugar.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 mini cakes 1x
Ingredients
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2 large eggs, room temperature
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1/2 cup granulated sugar
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1/2 cup all-purpose or cake flour, sifted
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1/2 tsp baking powder
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2 tbsp milk
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1 tsp vanilla extract
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2 tbsp unsalted butter, melted (optional)
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Pinch of salt
Instructions
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Preheat oven to 350°F. Grease or line a mini muffin pan.
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Beat eggs and sugar on high speed until thick and pale (4–5 min).
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Add vanilla and milk, mix gently.
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Sift flour, baking powder, and salt. Fold into egg mixture carefully.
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Fold in melted butter, if using.
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Spoon batter into molds, filling 3/4 full.
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Bake 10–13 minutes until golden and springy.
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Cool and serve plain or with jam, cream, or fruit.
Notes
Use cake flour for extra tenderness. Don’t overmix. Store in airtight container up to 2 days.