Here’s a light, fluffy Mini Sponge Cake recipe—perfect for tea time, birthdays, or decorating with fruit and cream 🍰
Mini Sponge Cakes
Makes 6–8 small cakes
Ingredients
- 3 large eggs, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp melted butter or oil (optional, for extra moisture)
Instructions
- Preheat oven
350°F (175°C). Grease a muffin tin or mini cake molds. - Whip eggs & sugar
Beat eggs and sugar together on high speed for 5–7 minutes until pale, thick, and tripled in volume. - Fold in dry ingredients
Sift flour and salt over the egg mixture. Gently fold using a spatula to keep the air in. - Add vanilla & butter
Fold in vanilla and melted butter (if using). - Bake
Divide batter evenly among molds. Bake 12–15 minutes until golden and springy to the touch. - Cool
Let cool for 5 minutes, then remove from pan and cool completely.
Serving Ideas
- Dust with powdered sugar
- Fill with whipped cream & berries
- Slice and layer with jam
- Drizzle with chocolate or lemon glaze
💡 Tips for Perfect Sponge
- Eggs must be room temperature
- Do not overmix—fold gently
- Use immediately after mixing
If you’d like, I can also give you:
- chocolate mini sponge cakes
- lemon sponge version
- Victoria-style filled minis
Just tell me 😊
