Mini Chinese Sponge Cakes Recipe
If you’re craving a delightful treat that’s light, fluffy, and slightly sweet, these Mini Chinese Sponge Cakes are just the answer. Imagine tiny clouds of soft cake infused with subtle coconut milk aroma and steamed to perfection—each bite melts in your mouth and leaves you smiling. These charming little cakes are not only a feast for your taste buds but also a conversation starter when shared with friends or family. Trust me, once you make Mini Chinese Sponge Cakes, they’ll become one of your favorite go-to desserts for any occasion.
Ingredients You’ll Need
Getting started with Mini Chinese Sponge Cakes is a breeze because the ingredients are simple yet crucial for that perfect texture, flavor, and color. Each component plays a unique role—from the fluffy structure provided by eggs and baking powder to the richness of coconut milk that lifts the cake’s profile subtly.
- All-purpose flour: Provides the structure and base for the mini cakes; sifted to avoid lumps and ensure a light batter.
- Granulated sugar: Sweetens the cake and helps create that tender crumb.
- Coconut milk: Adds moisture and a delicate natural sweetness, making the sponge cakes extra soft and fragrant.
- Eggs: Whisked to incorporate air, giving the cakes their signature spongy texture.
- Baking powder: The rising agent that makes these mini cakes light and fluffy.
- Salt: Balances and enhances the sweetness while deepening the flavor.
- Vanilla extract (optional): Adds a subtle depth of fragrant warmth that elevates the overall taste beautifully.
- Cooking spray or oil: For greasing the mini cake molds, ensuring easy release after steaming.
How to Make Mini Chinese Sponge Cakes
Step 1: Prepare Your Steamer and Tools
First, fill your steamer with water and bring it to a steady boil—this is critical as steaming time and temperature will determine the final texture of your cakes. While waiting, lightly grease your mini cake molds with cooking spray or oil so your cakes pop out easily once cooked.
Step 2: Whisk the Eggs and Sugar
In a mixing bowl, vigorously whisk the eggs and granulated sugar together until the mixture becomes light, frothy, and pale in color. This aeration is what sets the foundation for that wonderfully soft and airy sponge texture we all love in Mini Chinese Sponge Cakes.
Step 3: Incorporate Coconut Milk and Vanilla
Next, pour in the coconut milk and vanilla extract (if using) into the egg mixture. Stir gently to combine. This step introduces moisture and delicate flavor that enrich the cake, making each bite melt in your mouth with just a hint of tropical sweetness.
Step 4: Sift and Fold Dry Ingredients
Sift together the all-purpose flour, baking powder, and salt in a separate bowl to ensure even distribution and no lumps. Gradually add these dry ingredients to the wet mixture, gently folding with a spatula. Be careful not to overmix—the key is to preserve the air bubbles you whisked in earlier to keep your cakes airy and light.
Step 5: Fill the Molds
Pour the batter carefully into the greased mini cake molds, filling each about three-quarters full. This gives the cakes room to rise without spilling over during steaming, ensuring a perfect shape and soft texture for each mini cake.
Step 6: Steam the Mini Cake Batter
Place the filled molds into your preheated steamer, leaving some space between them so the steam circulates evenly. Cover and steam for 25 to 30 minutes until the cakes have risen, turned slightly golden on top, and a toothpick inserted in the center comes out clean. Resist the urge to open the lid frequently; keeping the steam consistent is key!
Step 7: Cool and Remove
Once steamed, carefully remove the molds and allow the Mini Chinese Sponge Cakes to cool slightly. This cooling helps them set so they don’t crumble when you pop them out of the molds. Then gently release each mini cake, revealing those perfectly puffed, tender sponges ready to enjoy.
How to Serve Mini Chinese Sponge Cakes
Garnishes
Though these cakes are delicious on their own, a little garnish can elevate their appeal instantly. Consider a light dusting of powdered sugar, a few toasted shredded coconut flakes, or even a dollop of whipped cream for extra indulgence. Fresh fruit slices, like mango or berries, add a burst of color and brightness that pairs wonderfully with the coconut flavor.
Side Dishes
Mini Chinese Sponge Cakes pair beautifully with a warm cup of jasmine tea or a fragrant green tea to balance the slight sweetness. For a heartier experience, serve alongside a small plate of fresh tropical fruits or a pot of lightly sweetened soy milk for a comforting snack or light dessert.
Creative Ways to Present
For parties or special occasions, serve the Mini Chinese Sponge Cakes layered with sweetened red bean paste, or topped with a spoonful of coconut cream and a sprinkle of toasted nuts for texture contrast. Plating them on decorative bamboo trays with banana leaves beneath creates an eye-catching, authentic presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely with these tasty bites), keep them in an airtight container at room temperature for up to two days. The cakes maintain their soft texture best when not refrigerated, as chilling can dry them out.
Freezing
You can freeze Mini Chinese Sponge Cakes by wrapping each mini cake individually in plastic wrap and placing them in a freezer-safe bag. When frozen, they stay good for up to a month. Thaw at room temperature before serving to preserve their signature softness.
Reheating
To refresh your Mini Chinese Sponge Cakes after storage, steam them gently for 5 to 7 minutes or microwave with a slightly damp paper towel over the top for about 15 seconds. This helps revive the moist, fluffy texture and makes them taste freshly made again.
FAQs
Can I use regular milk instead of coconut milk?
While regular milk can work, coconut milk adds a unique richness and subtle flavor that defines Mini Chinese Sponge Cakes. Using regular milk will yield a less fragrant and slightly different texture, but it’s an acceptable substitute if needed.
Do I need a special steamer to make these cakes?
Not necessarily! A simple stovetop steamer setup or even a large pot with a steaming rack works perfectly. Just ensure there is enough water to steam for the required time and the lid fits snugly to keep the steam trapped.
How long do these cakes keep their freshness?
When stored properly in an airtight container at room temperature, Mini Chinese Sponge Cakes stay fresh and soft for about two days, making them perfect for quick enjoyment after making.
Can I make these cakes without vanilla extract?
Absolutely! Vanilla extract is optional and adds extra warmth to the flavor, but your Mini Chinese Sponge Cakes will still be delicious without it, especially thanks to the coconut milk.
What’s the best way to prevent the cakes from sticking to molds?
Light greasing with cooking spray or oil is the best way to prevent sticking. Alternatively, you can line molds with parchment paper rounds if you want extra insurance when removing the cakes.
Final Thoughts
Making Mini Chinese Sponge Cakes is such a joyful and rewarding experience that anyone can enjoy, whether you’re a seasoned baker or just trying something new. Their light texture, subtle coconut flavor, and delicate sweetness make them an irresistible treat for any time of day. I wholeheartedly encourage you to try this recipe at home—you’ll find yourself coming back to it again and again, sharing these little bites of happiness with everyone around you!
Print
Mini Chinese Sponge Cakes Recipe
- Total Time: 45 minutes
- Yield: 12 mini cakes 1x
- Diet: Vegetarian
Description
Delightfully soft and fluffy Mini Chinese Sponge Cakes made with coconut milk and steamed to perfection. These light and airy cakes are naturally sweetened, gluten-friendly, and perfect for dessert or a tea-time treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract (optional)
Others
- Cooking spray or oil as needed (for greasing molds)
Instructions
- Prepare the Steamer: Fill the steamer with water and bring it to a boil, ensuring the steam will be consistent throughout the cooking process.
- Whisk Eggs and Sugar: In a mixing bowl, vigorously whisk the eggs and granulated sugar until the mixture becomes light in color and frothy, which helps to aerate the batter for a fluffy texture.
- Add Coconut Milk and Vanilla: Pour in the coconut milk and optionally vanilla extract, then mix well to evenly combine the wet ingredients.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove any lumps and ensure even distribution.
- Combine Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula, taking care not to overmix to keep the batter light and airy.
- Prepare Molds: Lightly grease your mini cake molds with cooking spray or oil to prevent sticking, then fill each mold about three-quarters full with batter.
- Arrange and Steam: Place the filled molds in the steamer with space between each to allow proper circulation of steam.
- Steam the Cakes: Cover the steamer with a lid and cook for 25 to 30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Remove: Remove the molds from the steamer and allow the cakes to cool slightly before carefully unmolding.
- Serve: Enjoy the mini sponge cakes warm or at room temperature for the best texture and flavor.
Notes
- Do not overmix the batter to maintain a fluffy texture.
- If you don’t have coconut milk, you may substitute with whole milk, but flavor will be less coconutty.
- Use fresh eggs at room temperature for better whipping and texture.
- Ensure your steamer has a tight-fitting lid to trap steam efficiently.
- Steaming time may vary depending on the size of your molds; adjust accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake (approx. 40g)
- Calories: 110
- Sugar: 10g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 55mg
Keywords: mini sponge cakes, Chinese steamed cakes, coconut milk cakes, steamed dessert, light sponge cake
