Mini Sponge Cake
Indulge in this delightful mini sponge cake, soft and airy, perfect for any celebration or sweet snack. Easy to make and customizable, it’s sure to impress!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Various
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C) and grease two small round cake pans.
- In a bowl, whisk together the flour, baking powder, and sugar until well combined.
- In another bowl, beat the softened butter and sugar until creamy. Add the eggs one at a time, mixing fully after each addition.
- Gradually mix in the dry ingredients into the wet mixture until just combined to maintain fluffiness.
- Gently fold in the milk and vanilla extract until smooth.
- Pour the batter evenly into prepared pans and bake for 20-25 minutes or until golden brown; check doneness with a toothpick—it should come out clean.
- Allow cakes to cool completely before decorating or serving.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 18g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
Keywords: - For added flavor, consider incorporating citrus zest or almond extract. - Swap all-purpose flour for gluten-free flour to accommodate dietary needs. - Store leftovers in an airtight container for up to three days or freeze for later enjoyment.
Find it online: https://masonrecipes.com/mini-sponge-cake/