Mini Sponge Cakes
These cakes are soft, spongy, and airy and are very similar to the sponge cakes sold at Chinese bakeries.
Ingredients
(A)
- 3 egg yolks
- 1 whole egg
- 50 g corn oil
(B)
- 50 g cake flour
(C)
- 3 egg whites
(D)
- 50 g castor sugar
- Dash of salt
Instructions
- Beat (A) till well mixed with an egg beater. Sift in (B), mix well.
- In a separate bowl, whisk (C) till frothy, add (D) and beat until stiff peaks form.
- Fold in the egg white mixture to egg yolk mixture in 3 additions, mix until well combined. Scoop the batter into paper cups filling them until they are 60% full.
- Bake in preheated oven at 150°C for about 18-20mins.
Notes
Recipe adapted from The Little Teochew
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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