Go Back
+ servings

Traditional Mini Egg Cake

Mini egg cake. Soft, airy, light sponge cake. Learn how to make these mini cakes.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


  • 4 large eggs
  • 7 oz castor sugar or fine sugar, do not use icing or powderd sugar (200 g)
  • A pinch of salt
  • 6 oz all-purpose flour (180 g)
  • 1 tsp baking powder
  • 1 oz Oil (35 g)


  1. Preheat the oven to 350F or 180C.

  2. Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.

  3. Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.

  4. Add oil lastly and mix until well combined.

  5. Pour into greased and floured 3.75 X 2-inch flora cupcake moulds, or paper lined muffin tin.

  6. Bake at the middle rack of the oven for 20 minutes.

  7. Remove cakes from the moulds immediately after baking. Set aside to cool.

Recipe Notes

Oil can be omitted but the cake will taste a bit dry. Please follow the metric measurement for best results.