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Cotton soft, fluffy and the best sponge cake ever! These mini Chinese sponge cake are easy to make from scratch and calls for only five ingredients.
Sponge Cake
These cotton soft, fluffy, moist, airy mini sponge cake are the best!
They are wrapped and baked in cute paper cups, just like the best ones at Chinese or Japanese bakery stores.
Everyone loves them and they are great for afternoon tea, breakfast, or anytime of the day when you need a quick sweet treat.
This easy recipe is 100% fail proof and novice bakers friendly!
Sponge Cake Recipe
This easy homemade sponge cake calls for five (5) simple ingredients below:
- Eggs
- Sugar
- Cake flour
- Corn starch
- Melted butter
This recipe was contributed by CP Choong.
See the recipe card for full information on ingredients.
How To Make Sponge Cake
Step 1. Line the paper muffin cups with parchment paper, set aside.
Step 2. Combine the cake flour and corn starch, sift twice, set aside. Preheat oven to 200°C (392°F).
Step 3. In a large mixing bowl, beat egg whites till frothy, add sugar in three (3) batches. Beat until soft peaks form, but not dry. You may use a stand mixer or an electronic mixer to beat the egg whites.
Step 4. Gently fold in the beaten egg yolks until well combined. Add the sifted flour, fold gently until the flour is fully incorporated.
Step 5. Mix a few tablespoon of the batter with the melted butter. Pour it back to the cake batter, fold gently until well combined.
Step 6. Transfer the batter into the muffin cups, about 2/3 full.
Bake the sponge cake in the oven. Once they are in the oven, turn the temperature down to 175°C (350°F) immediately. Bake for 20 minutes or until they turn light golden brown in color. Remove from the oven, let cool before serving.
Baking Tips For The Best Sponge Cake
Here are the tips and techniques for the best results:
- Double sift the cake flour and corn starch. This will ensure soft and cottony texture of the cake.
- Make sure you don’t overbeat the egg white meringue. They should not be dry.
- Make sure you fold and mix gently, to maintain the air bubbles in the egg white meringue.
- If possible, melt the butter using double boiler method.
Frequently Asked Questions
If you follow the baking tips above, especially the parts on the egg white meringue and gentle folding of the cake batter, you will have fluffy cake.
Yes, you sure can.
For the best texture, cake flour is the preferred choice. Using cake flour will make sure that your sponge cake turn out extra soft, fluffy and light.
This recipe is only 95 calories per cake.
What To Serve With This Recipe
Serve the cake with a cup of coffee or tea. For an afternoon tea menu, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Paper Wrapped Sponge Cake
Equipment
- Parchment paper
- 10 paper muffin cups
Ingredients
- 60 g (2 oz) cake flour
- 15 g (½ oz) cornstarch
- 5 egg whites
- 90 g (3 oz) fine sugar, castor sugar
- 5 egg yolks, lightly beaten
- 60 g (2 oz) unsalted butter, melted
Instructions
- Line the muffin cups with parchment paper and set aside. Combine the cake flour and cornstarch, sift twice, and set aside. Preheat the oven to 200°C (392°F).
- In a large mixing bowl, beat the egg whites until frothy. Gradually add the sugar in three batches, continuing to beat until soft peaks form, but be careful not to overmix. You can use a stand mixer or a handheld electric mixer for this step.
- Gently fold in the beaten egg yolks until well combined. Add the sifted flour and fold gently until fully incorporated. Mix a few tablespoons of the batter with the melted butter, then pour it back into the cake batter and fold gently until well combined.
- Transfer the batter into the muffin cups, filling each about 2/3 full.
- Bake the sponge cake in the oven. Once they are in, immediately reduce the temperature to 175°C (350°F). Bake for 20 minutes or until they turn a light golden brown. Remove from the oven and let cool before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the cupcake but it taste different from the store bought ones in china town it has a strong egg taste. Also it won’t rise.
I tried the recipe. It tastes good but not fluffy. It lumps at the bottom. Any advice?
You didn’t your egg whites well.
My cake rise up nicely but it deflate when I remove it from oven.any tips?
Will this recipe work in a full cake size? Similar to the cakes they sell at the Chinese bakery? I’m trying to find a recipe that is like the ones I can find in the bakery, but the ones I’ve tried/found are still too dense. Thanks!
Not sure, but it’s exactly like bakery if you follow the recipe.
Your recipes are truly beautiful and easy to follow.Please where can i get the paper cups used for the paper wrapped sponge cakes?
Can I pls know how
To melt the butter cos when
I bake the butter sank at the bottom
Making it oily & heavy
Thanks
Melt with microwave or heat up slowly.
Not sure what I did wrong.. The cake turned out to be flat and a bit wet.. It looked like pancake. Any tips on where I might have done wrongly here?
Your egg whites were not beaten enough or become foamy.
I just made these cupcakes and they tasted really good! But they deflated when I took them out of the pan. Is there any way to prevent that?
Please can you tell me what is Castor Sugar. Here is my email address: c.afrancis@Yahoo.com. Thank You
Fine sugar.
Hi,
In the first step when you said “beat till peak form”, is that soft peak (where the peak comes up with a slightly curl) or stiff speak (where the peak stand straight up and egg whites doesn’t slide from bowl when tilrt)?
Appreciate your advice
Sharon