Mini Chinese Sponge Cakes

🍰 Mini Chinese Sponge Cakes (鸡蛋糕 – Ji Dan Gao)

(Light, fluffy, and slightly sweet—classic bakery-style treats in bite-sized form!)

📝 Ingredients (Makes ~12 mini cakes)

• 4 large eggs, room temperature

• ½ cup (100g) granulated sugar

• 1 cup (120g) cake flour (or all-purpose flour + 2 tbsp cornstarch)

• ¼ tsp baking powder

• 1 tbsp milk (or water)

• 1 tsp vanilla extract (optional)

• 1 tbsp melted butter or neutral oil

Optional Add-Ins:

• 1 tsp lemon/orange zest

• 1 tbsp honey (replace 1 tbsp sugar)

🍳 Instructions

1. Prep

• Preheat oven to 340°F (170°C). Grease a mini muffin pan or use paper liners.

• Sift flour + baking powder together. Set aside.

2. Whip Eggs & Sugar

• In a large bowl, beat eggs + sugar with a mixer on high speed for 8-10 mins until pale, thick, and ribbon-like (when dripped, the batter should hold its shape for 2-3 seconds).

3. Fold in Dry Ingredients

• Gently fold flour mixture into the egg foam in 3 batches with a spatula (don’t deflate!).

• Drizzle in milk + vanilla + melted butter, folding until just combined.

4. Bake

• Fill each muffin cup ¾ full. Tap the pan to remove bubbles.

• Bake 12-15 mins until golden and springs back when touched.

• Cool 5 mins in the pan, then transfer to a rack.

🌟 Pro Tips

✔ No mixer? Whisk vigorously by hand—it’ll take longer but works!
✔ Extra fluffy? Add a pinch of cream of tartar while whipping eggs.
✔ Steamed version? Pour batter into small cups and steam 15 mins over boiling water.

🍽 Serving Ideas

• Dust with powdered sugar or dip in melted chocolate

• Serve with fresh fruit or whipped cream

• Pack as a lunchbox snack (they stay soft for 2 days!)

These mini cakes are pillowy, slightly sweet, and nostalgic—just like the ones from Chinese bakeries! Want a matcha or cocoa version? Swap 1 tbsp flour for matcha/cocoa powder. 😊