Mini Sponge Cakes are small, light, and airy cakes with a soft crumb and delicate sweetness. They are perfect for tea time, kids’ snacks, parties, or when you want individual portions instead of a large cake. These cakes are simple to make, require basic ingredients, and deliver bakery-style results at home.
Why You’ll Love These Mini Sponge Cakes
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Soft, fluffy, and light texture
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Perfect individual portions
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Simple ingredients
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Beginner-friendly recipe
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Great plain or with toppings
Ingredients (Exact Measurements)
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250 g (1 cup) all-purpose flour
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250 g (1 cup) granulated sugar
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100 g salted butter, softened
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75 ml (¼ cup) milk, room temperature
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6 drops vanilla essence
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1 teaspoon baking powder
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4 large eggs, room temperature
Equipment You’ll Need
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Mini cake molds or muffin tray
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Mixing bowls
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Hand mixer or whisk
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Rubber spatula
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Measuring cups and spoons
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Wire cooling rack
Step-by-Step Instructions
Step 1: Prepare the Oven and Molds
Preheat your oven to 170°C (340°F).
Grease the mini cake molds or muffin tray with butter and lightly dust with flour, or use cupcake liners.
Step 2: Mix Dry Ingredients
In a bowl, sift together:
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all-purpose flour
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baking powder
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar for 3–4 minutes until pale, light, and fluffy. This step helps create a soft sponge texture.
Step 4: Add Eggs
Add eggs one at a time, beating well after each addition.
Mix in the vanilla essence.
Step 5: Add Milk
Slowly pour in the milk and mix until fully combined.
Step 6: Combine Dry Ingredients
Gradually fold the dry ingredients into the batter using a spatula or mixer on low speed.
Mix just until smooth—do not overmix.
Step 7: Fill the Molds
Fill each mini mold about ¾ full to allow space for rising.
Step 8: Bake
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 9: Cool
Remove from the oven and let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Ideas
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Dust with powdered sugar
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Serve with whipped cream
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Add chocolate or caramel sauce
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Fill with jam or cream
Storage Instructions
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Room temperature: 2–3 days (airtight container)
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Refrigerator: up to 5 days
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Freezer: up to 2 months (wrap individually)
Tips for Perfect Mini Sponge Cakes
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Use room-temperature ingredients
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Do not overmix the batter
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Fill molds only ¾ full
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Check early to avoid overbaking
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Let cakes cool before decorating
Frequently Asked Questions (FAQ)
1. Why are my mini sponge cakes dense?
Overmixing or cold ingredients can make the cakes dense. Mix gently and use room-temperature eggs and milk.
2. Can I use unsalted butter?
Yes. Just add an extra pinch of salt to the batter.
3. Can I bake this in a regular cake pan?
Yes, but baking time will increase to about 35–40 minutes.
4. Can I add flavors or mix-ins?
Absolutely. You can add:
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lemon or orange zest
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chocolate chips
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nuts
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cocoa powder (replace 2 tbsp flour)
5. How do I know when the cakes are done?
Press lightly on the top—if it springs back, they’re done. Or use a toothpick.
6. Can I make these without a mixer?
Yes. You can mix by hand with a whisk, but make sure the butter is very soft.
Final Thoughts
Mini Sponge Cakes are simple, elegant, and incredibly versatile. Whether served plain or dressed up with toppings, these little cakes are perfect for any occasion. Once you try this recipe, it’s sure to become a regular favorite in your kitchen.
