Mini Chinese Sponge Cakes, often described as “golden clouds”, offer a bite into tradition with every mouthful. Their light and airy texture, combined with a subtle sweetness, makes them a beloved treat in Chinese households and beyond.
Their golden hue beckons from afar, promising a light, spongy embrace. Often paired with a warm cup of tea, these cakes are perfect for those looking for a delicate and authentic Asian dessert. Whether you’re enjoying them during a family gathering, a festive occasion, or simply as a treat after dinner, their subtle flavors and fluffy texture will surely captivate your palate.
Ingredients:
- 5 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 cup cake flour, sifted
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 340°F (170°C).
- Separate egg whites and yolks into two large bowls.
- Beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add in 1/3 cup of sugar and continue beating until stiff peaks form.
- In the bowl with the egg yolks, add the remaining sugar, vanilla extract, and salt. Beat until pale and thick.
- Gently fold in the sifted cake flour.
- Carefully fold the egg yolk mixture into the egg white mixture until just combined.
- Pour the batter into individual mini cake molds or a lined muffin tin, filling about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the molds for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 180 kcal | Servings: 12 mini cakes