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Mini Sponge Cakes

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I love making bite-sized food—it makes serving easy and looks adorable. These simple sponge cakes are baked without molds and then sandwiched with your favorite fillings. To prettify them, decorate with your creativity 😉

Recipe

Yolk Batter
  • 2 egg yolks
  • 20g milk
  • 20g corn oil
  • 30g low-protein flour (cake flour)
  • Vanilla essence (optional)
Meringue
  • 2 egg whites
  • 25g sugar
  • 3g lemon juice

Method

  1. Add milk and oil together, mix until combined.
  2. Sieve the flour in and mix into a paste.
  3. Add the yolks and mix well.
  4. Beat egg whites and lemon juice at high speed.
  5. Add 1/3 of the sugar when big bubbles are seen.
  6. Continue beating and add another 1/3 of the sugar when meringue forms finer bubbles.
  7. Add the remaining sugar when meringue shows some lines while beating.
  8. Beat meringue to stiff peaks.
  9. Fold 1/3 of the meringue into the yolk batter.
  10. Pour the batter back into the remaining meringue and fold well.
  11. Pipe small circles onto parchment paper.
  12. Bake at 150°C for 25 minutes until tanned.

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