Published Mar 08, 2021 Updated Aug 23, 2024
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
Baking Tips For The Best Sponge Cake
Here are the tips and techniques for the best results: 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.
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.
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.
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