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Mini Sponge Cake Recipe

Mini Sponge Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 mini sponge cakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian

Description

These charming Mini Sponge Cakes are the perfect treat for tea time, birthday parties, or just a sweet snack. Light, fluffy, and easy to personalize with your favorite toppings or fillings, these individual cakes are as delightful to eat as they are to make. Enjoy classic vanilla flavor and a melt-in-your-mouth texture with every bite!

Ingredients

Units Scale

Main Ingredients

  • 1 cup (120g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 4 large eggs, at room temperature
  • 1/4 cup (60ml) whole milk, at room temperature
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt

Optional Toppings/Fillings

  • Whipped cream
  • Fresh berries
  • Powdered sugar, for dusting
  • Jam or lemon curd

Instructions

  1. Prepare the Equipment – Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin or line with cupcake papers. This helps the mini sponge cakes release easily after baking.
  2. Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
  3. Beat Eggs and Sugar – In a large bowl, use a hand mixer or stand mixer to beat the eggs and sugar together on high speed for 5-7 minutes, until the mixture is pale, thick, and tripled in volume. This incorporates air and ensures your sponge cakes will be light and fluffy.
  4. Add Wet Ingredients – Gently mix in the milk, melted butter, and vanilla extract. Beat just until combined—avoid over-mixing to keep the batter airy.
  5. Combine Wet and Dry Mixtures – Pour the dry ingredients into the wet mixture and gently fold together with a spatula until just incorporated and no streaks remain.
  6. Fill the Muffin Pan – Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for the cakes to rise.
  7. Bake – Place the tray in the preheated oven and bake for 15-18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool – Allow the mini sponge cakes to cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely before adding toppings or fillings.
  9. Decorate (Optional) – Once cooled, dust with powdered sugar, top with whipped cream and berries, or slice and fill with jam or lemon curd as desired.

Notes

  • Be sure to whip the eggs and sugar thoroughly for the fluffiest texture.
  • Fold ingredients gently to avoid deflating the batter.
  • Get creative with toppings—try chocolate ganache or a citrus glaze.
  • If you don’t have a muffin tin, silicone cupcake molds work well.

Nutrition

  • Serving Size: 1 mini sponge cake
  • Calories: 115
  • Sugar: 10g
  • Sodium: 52mg
  • Fat: 4g
  • Saturated Fat: 2.3g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0.3g
  • Protein: 2g
  • Cholesterol: 47mg

Find it online: https://slsrecipes.com/mini-sponge-cake-recipe/