Description
Airy, light, and delightfully soft, these mini sponge cakes are a classic treat perfect for tea time, celebrations, or anytime indulgence.
Ingredients
- 3 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour mini muffin tins or silicone molds. Optionally line bottoms with parchment rounds.
- In a large mixing bowl, beat eggs and granulated sugar with an electric mixer on medium-high for 6-8 minutes until thick and pale.
- Sift together flour, cornstarch, and salt. Gently fold into the egg mixture in batches, keeping the batter airy.
- Stir in vanilla extract, folding gently to incorporate.
- Fill molds two-thirds full with batter. Tap tray gently to release bubbles.
- Bake for 12-15 minutes until cakes are springy and a toothpick comes out clean. Let cool slightly before turning out onto a wire rack.
- Once cool, dust with powdered sugar or top as desired.
Notes
- Top with whipped cream, berries, or citrus zest for extra flair.
- Use a muffin tin if mini molds are unavailable.
- Store in an airtight container for up to 2 days or freeze for a month.
