Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? Yes, I’ve got you covered as I have invited my contributor CP Choong back to share this mini sponge cake recipe with you.
I love this mini sponge cake very much. Every time I go to Asian bakery shops, I would always pick up a couple of these. They are not greasy, and not too dense, so I feel less guilty eating them because they are probably lower in calories (I might be completely wrong but it appears so). Plus, the paper-wrapped/paper-cup shape is always such an eye-candy, and I just can’t help picking them up.
Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. After a few attempts, she has perfected this recipe. When I was home earlier this year, I was lucky to taste these sponge cakes that she made. They were absolutely delightful, and taste exactly the same as the ones you get at bakery shops.
Try out if you love them. Enjoy!
Rate the Recipe:
Based on 31 Review(s)
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Sydney
Delicious recipe! However I used regular sugar instead of caster/powdered, I only had my oven at 350, and I used an 8″ round pan instead of a muffin pan and all-purpose flour instead of cake flour because I didn’t have those on hand. Not as dense as the mini sponge cakes I usually get but still great! For (approximate) US measurements I used 1/2 cup sugar, 1/2 cup flour, 1/4 cup or half a stick of butter melted, and 2 tbsp corn flour/starch. Will make again for sure :)
cakengifts.in Delhi
This cake is really fabulous !!! All my friends became very happy after taking it, Thanks for sharing this wonderful recipe.I saw, CakenGifts.in has also such awesome Cakes. Thanks alot!!!!!
cakengifts.in
With the help of this recipe I made this cake successfully because I did not know how to make it. It’s taste was superb!!! I would like to recommend this cake to all my friends.
Wans
Hi, may I know if I can leave out the parchment paper and just use the paper muffin cups? Love your recipes!
Lawrence
Hello!
Here in Europe we don’t have cake flour.
I understand I can use plain flour with a dash of cornstarch instead? What about the rising agent and won’t it add up to be too much cornstarch in the mix?
Thanks!
Rasa Malaysia
Hi Lawrence, I think you can just use regular flour for baking.