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–+ servings

Mini Sponge Cake

These delightful mini sponge cakes are light, fluffy, and perfect for any occasion. They can be served plain or adorned with your favorite toppings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup all-purpose flour sifted
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter melted
  • 1 teaspoon baking powder optional for extra fluffiness
  • 1/4 teaspoon salt
For the Topping
  • 1 cup whipped cream sweetened
  • 1 cup mixed berries strawberries, blueberries, and raspberries

Method
 

Prepare the Cake Base
  1. Preheat your oven to 350°F (175°C). Grease and flour a 12-cup mini muffin tin.
  2. In a large mixing bowl, beat the eggs and sugar together until pale and fluffy, about 5 minutes.
  3. Gently fold in the sifted flour, baking powder, and salt until just combined.
  4. Add the melted butter and vanilla extract, and mix until smooth.
  5. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Assemble and Serve
  1. Once the cakes have cooled, pipe or spread the whipped cream on top of each mini sponge cake.
  2. Top with a mix of fresh berries for decoration and added flavor.
  3. Serve immediately or refrigerate until ready to serve.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g

Notes

For added flavor, consider infusing the whipped cream with a splash of vanilla or almond extract. These mini cakes can be stored in an airtight container for up to 2 days.

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