Recipe of Mini Sponge Cakes ðŸŽ‚

Paper Wrapped Mini Sponge Cakes

Makes 10 | Prep Time: 20 mins | Bake Time: 20 mins


5 Egg Whites
90g (3 oz) Castor sugar
5 Egg Yolks, lightly beaten
60g (2 oz) Cake flour (starch)
15g (0.5 oz) Corn flour (starch)
60g (2 oz) Melted butter

10 pcs 7×7 inch parchment paper
10 muffin cup cases


– Line the muffin cup cases with parchment papers, set aside.

– Combine flours and sieve twice, set aside.

– Preheat oven to 200C (392F).

– In a large mixing bowl, beat egg whites till frothy, add sugar in 3 batches and continue beat till peak form, but not dry.

– Gently fold in beaten egg yolks till well combined.

– Followed by sieved flours, and gently fold till no trace of flours.

– Mixed a few tablespoon of the batter with melted butter, then pour back to the batter and gently fold till well combined.

– Divide batter into the paper lined muffin cup cases, 2/3 full.

-Once the cakes are in the oven, turn down temperature to 175C (350F) immediately and bake for 20 minutes or golden brown.

Cook’s Notes:

1. You may use 12 holes muffin pan and lined with cupcake liners, yield more and shorter cakes. I have made 15 cupcakes with this way.

2. Add a tsp of vanilla extract, lemon or orange zest to enhance the flavour as desired.

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