Description
Mini Sponge Cake is a light and airy dessert perfect for any occasion.
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour mini cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat on high speed for about 5-7 minutes, or until the mixture is thick, pale, and has doubled in volume.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Drizzle the melted butter and vanilla extract into the batter. Gently fold until just combined, ensuring not to overmix.
- Divide the batter evenly among the prepared mini cake pans, filling each about two-thirds full.
- Bake in the preheated oven for 12-15 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes. Then, transfer them to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Store any leftovers in an airtight container.
- These cakes can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg