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Mini Chinese Sponge Cake Recipe

Welcome to our kitchen! If you’re a fan of delightful desserts, you’re in for a treat. Follow this step-by-step guide to create mouthwatering Mini Chinese Sponge Cakes. Ready to embark on a culinary adventure?

History and Origins

Mini Chinese Sponge Cakes, also known as “鸡蛋糕” (Ji Dan Gao) in Chinese, have a rich history rooted in traditional Chinese baking. These mini cakes are a popular choice for tea time or as a sweet snack. The light and fluffy texture make them irresistible, and their simplicity allows for various creative adaptations.

Tools, People, and Cooking Time

  • Tools needed: Mixing bowl, spatula, mini 12-paper lined muffin tin mold, oven
  • Number of people: Suitable for 4-6 people
  • Cooking time: Approximately 15-20 minutes

Ingredients and Possible Replacements

For this delightful recipe, gather the following ingredients:

  • 2 medium-sized eggs (room temperature)
  • 60g cake flour (½ US cup)
  • 40g castor sugar (around 3 tablespoons + 1 teaspoon)
  • 5g oil (olive oil or other vegetable oil, around ¾ teaspoon)
  • Warm water (for speeding up the whipping process)

Substitute ingredients:

  • Cake flour can be replaced with all-purpose flour for a slightly different texture.
  • Castor sugar can be replaced with granulated sugar in the same quantity.

Steps

  1. Preheat the oven to 180°C (around 350°F).
  2. Prepare a larger container and add half-full warm water; then place your mixing bowl on the warm water.
  3. Add eggs and castor sugar. Whip at medium speed until light and fluffy. Use low speed to remove large bubbles; this step is crucial and may take 12-15 minutes until the mixture reaches the ribbon stage.
  4. Sift flour in, then use a spatula to combine well. Lastly, add oil and mix until well combined.
  5. Prepare a mini 12-paper lined muffin tin mold and pour the batter in.
  6. Bake at the middle rack for 15 to 20 minutes until the surface is well-colored.

Top 4 Mistakes and How to Avoid Them

Mistake 1: Rushing the Whipping Process

Some may be tempted to speed up whipping, but taking the time (12-15 minutes) is crucial for the desired light and fluffy texture. Patience is key!

Mistake 2: Skipping the Bubbles Removal

Using low speed to remove large bubbles ensures a smoother texture. Don’t skip this step for optimal results.

Mistake 3: Overmixing the Batter

Once flour is added, gently combine to maintain the airy texture. Overmixing can result in a dense cake.

Mistake 4: Inadequate Baking Time

Ensure the cakes are well-colored on the surface, indicating they are fully baked. Insufficient time can lead to a raw center.

FAQ

Q1: Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but keep in mind it might slightly alter the texture of the cakes.

Q2: Is it necessary to use room temperature eggs?

Room temperature eggs help in achieving better volume when whipping. Cold eggs may not incorporate as much air.

Q3: Can I use a different oil?

Yes, you can use other vegetable oils like sunflower oil or canola oil as a substitute for olive oil.

Q4: How do I know if the cakes are done baking?

Check for a well-colored surface; it indicates that the cakes are fully baked. You can also perform the toothpick test; it should come out clean.

Q5: Can I reduce the sugar content?

While adjustments can be made, keep in mind that sugar contributes to the overall structure and texture of the cakes.

Conclusion

Congratulations! You’ve mastered the art of creating Mini Chinese Sponge Cakes. Enjoy these delightful treats with friends and family. For more delicious recipes, stay tuned!

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