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
Scale
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
