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Mini Sponge Cake: The Ultimate Guide to Baking Perfection

  • Total Time: 42 minutes
  • Yield: 24 mini sponge cakes 1x

Description

Light and airy mini sponge cakes, perfect for any occasion. Filled with homemade whipped cream and topped with fresh berries for a delightful sweet treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, separated
  • 3/4 cup (150g) granulated sugar, divided
  • 1/4 cup (60ml) milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Fresh berries (strawberries, raspberries, blueberries)
  • Powdered sugar, for dusting
  • Chocolate shavings
  • Sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a mini muffin tin (or use mini cupcake liners).
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, whisk egg yolks and half of the granulated sugar (3/8 cup or 75g) until pale yellow and slightly thickened.
  4. Add milk, vanilla extract, and almond extract (if using) to the egg yolk mixture. Whisk until combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the melted and cooled butter until just combined.
  7. In a clean bowl, beat egg whites with an electric mixer until soft peaks form.
  8. Gradually add the remaining granulated sugar (3/8 cup or 75g) to the egg whites, beating until stiff, glossy peaks form.
  9. Gently fold one-third of the beaten egg whites into the egg yolk mixture.
  10. Gently fold in the remaining egg whites in two additions, being careful not to deflate the egg whites.
  11. Spoon batter into the prepared mini muffin tin, filling each cup about two-thirds full.
  12. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  13. Let the mini sponge cakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  14. Make sure your heavy cream, bowl, and beaters are all well-chilled.
  15. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
  16. Once the mini sponge cakes are completely cool, use a small serrated knife to carefully slice each cake in half horizontally.
  17. Spoon or pipe a generous amount of whipped cream onto the bottom half of each cake.
  18. If using, arrange fresh berries on top of the whipped cream.
  19. Gently place the top half of the cake back on top of the whipped cream and berries.
  20. Dust the mini sponge cakes with powdered sugar for a pretty finishing touch.
  21. Add any other desired toppings, such as chocolate shavings or sprinkles.
  22. Serve immediately or chill for later.

Notes

  • Make sure your bowl and beaters are grease-free when whipping egg whites for the best volume.
  • Be careful not to overmix the batter after adding the flour to avoid a tough cake.
  • Chilling the heavy cream, bowl, and beaters is essential for whipping the cream properly.
  • These mini sponge cakes are best enjoyed within a few hours of assembling, as the whipped cream can soften the cakes over time.
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes

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