Description
These Mini Chinese Sponge Cakes are light, fluffy, and mildly sweet treats perfect for a snack or dessert. Made with simple ingredients like all-purpose flour, sugar, butter, and vanilla extract, these delicate cakes bake quickly in a mini muffin tin and can be garnished with nuts, granola, fresh berries, or a dusting of powdered sugar for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
Optional Toppings
- 1/4 cup chopped nuts (such as almonds or walnuts)
- 1/4 cup granola
- Fresh berries (optional)
- Powdered sugar (optional)
Instructions
- Prepare the batter: In a mixing bowl, combine the all-purpose flour, granulated sugar, softened unsalted butter, and vanilla extract. Mix thoroughly until the batter is smooth and well incorporated.
- Fill the muffin tin: Grease a mini muffin tin to prevent sticking, then spoon the batter evenly into each cup, making sure they are filled similarly for uniform baking.
- Bake the cakes: Place the tin in a preheated oven at 350°F (175°C) and bake for 10-12 minutes. The cakes are done when they turn lightly golden and a toothpick inserted into the center comes out clean.
- Cool and garnish: Allow the cakes to cool slightly. Once cooled, garnish with your choice of chopped nuts, granola, fresh berries, and a light dusting of powdered sugar to add texture and flavor.
- Serve: Enjoy the mini sponge cakes warm or at room temperature as a delightful snack or dessert.
Notes
- Ensure the butter is softened to room temperature to blend well with other ingredients.
- Do not overfill the mini muffin cups to prevent overflow during baking.
- For a nuttier flavor, you can toast the chopped nuts before garnishing.
- Fresh berries are optional but add a lovely fresh contrast to the sweet sponge cake.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
