Mini Chinese Sponge Cake

Ingredients

• 2 medium-sized eggs, at room temperature
• 60 g cake flour (about ½ US cup)
• 40 g castor sugar (around 3 tablespoons + 1 teaspoon)
• 5 g oil (olive oil or other vegetable oil, about ¾ teaspoon)
• Warm water (to speed up the whipping process)

Instructions

1. Preheat the Oven: Preheat your oven to 180 °C (about 350 °F).
2. Prepare the Bain-Marie: Prepare a larger container filled halfway with warm water. Place your mixing bowl on top of this warm water bath. This will help the eggs warm up quickly, making them easier to whip.
3. Whip the Eggs: Add the eggs and castor sugar into the mixing bowl. Whip at medium speed until the mixture becomes light and fluffy. This could take around 12 to 15 minutes. When the mixture reaches the “ribbon stage” (the batter should form a ribbon when you lift the whisk), you will know it’s ready.
4. Remove Large Bubbles: Decrease the speed of the mixer to remove any large bubbles. This step is crucial for ensuring a uniform and light texture in the cake.
5. Incorporate the Flour: Sift the flour over the egg and sugar mixture. Use a spatula to gently fold the flour in, being careful not to overmix to preserve the air you’ve incorporated.
6. Add the Oil: Add the oil to the mixture. Gently combine until fully incorporated.
7. Prepare the Muffin Tin: Take a mini muffin tin that can hold 12 portions, lined with paper liners. This will make it easier to remove the cakes later. Pour the batter into each cup, filling each mold about 2/3 full to allow for rising.
8. Bake: Place the muffin tin in the middle of the oven and bake for 15 to 20 minutes. The cakes should be lightly golden on the top and spring back slightly when pressed with a finger.
9. Cooling: Once baked, remove the cakes from the oven and let them cool in the pan for a few minutes. Then, gently remove them and allow them to cool completely on a wire rack.
10. Serving: These mini sponge cakes can be enjoyed plain or paired with fresh fruits, cream, or a light chocolate sauce. They are perfect for afternoon tea or as a light dessert after a hearty meal.

Why is This Cake So Special?

Mini Chinese sponge cake is a light, fluffy delight rooted in traditional Asian pastry. Its airy texture results from a meticulous preparation process that incorporates air into the egg and sugar mixture. Not only is this cake visually appealing with its lovely golden color, but it is also incredibly versatile. It can be served on its own or adorned with various toppings.

Tips for Making a Perfect Sponge Cake:

• Use Fresh Eggs: The quality of the eggs impacts the lightness of your cake. Ensure they are fresh and at room temperature for best results.
• Don’t Skip Sifting: Sifting the flour is a crucial step as it removes lumps and helps aerate the flour. This contributes to the cake’s lightness.
• Bain-Marie Technique: If you don’t have a proper bain-marie, you can easily use a heatproof bowl over a pot of simmering water. This helps maintain a stable temperature and incorporates air into the mixture.
• Keep an Eye on Baking: Every oven is different, so keep an eye on the cake during the last few minutes of baking. A toothpick inserted in the center should come out clean.

Variations to Explore

While this recipe is delicious on its own, consider a few variations to impress your guests:

• Matcha Cake: Add 1 to 2 teaspoons of matcha powder into the flour for a subtle flavor and unique green color.
• Fruit Flavors: Incorporate citrus zests (lemon, orange) into the mixture for a refreshing touch.
• Toppings: Consider serving with light whipped cream, fresh fruits, or even chocolate mousse for a more elaborate dessert.

Conclusion

Mini Chinese sponge cake is an easy and satisfying recipe that will delight your guests’ palates. Whether for a special occasion or just for fun, this light and airy pastry will perfectly complement any table setting. Don’t forget to share your creations and adjust this recipe to suit your tastes!

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