Are you craving a sweet treat that's both easy to make and utterly delicious? Look no further! These mini sponge cakes are the perfect solution for satisfying your dessert cravings without spending hours in the kitchen. They're incredibly versatile, perfect for afternoon tea, a delightful addition to a birthday party, or simply a delicious ending to a busy day. This recipe provides the perfect balance of fluffy texture and subtle sweetness, making them a guaranteed crowd-pleaser. Get ready to impress your friends and family with these bite-sized wonders!
Ingredients:
- 100g (3.5 oz) caster sugar
- 100g (3.5 oz) self-raising flour
- 2 large eggs
- 1 tsp baking powder
- 1 tbsp milk
- 1 tsp vanilla extract
- Butter and flour, for greasing the tins
- Your favorite frosting or toppings (optional)
Equipment:
- 12 mini muffin tins
- Mixing bowls
- Whisk
- Spatula
Instructions:
Step 1: Preparing the Oven and Tins
Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and flour your mini muffin tins thoroughly to prevent the cakes from sticking. This simple step ensures easy removal and perfectly formed mini cakes.
Step 2: Combining Dry Ingredients
In a large mixing bowl, sift together the self-raising flour and baking powder. Sifting helps to aerate the flour, resulting in a lighter and fluffier cake.
Step 3: Whisking the Wet Ingredients
In a separate bowl, whisk the eggs and caster sugar together until the mixture is pale, thick, and frothy. This step is crucial for incorporating air into the batter, which is key to a light and airy sponge.
Step 4: Gently Combining Wet and Dry
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake. Stir in the milk and vanilla extract until evenly distributed.
Step 5: Filling the Tins
Divide the batter evenly among the prepared mini muffin tins, filling each about two-thirds full.
Step 6: Baking the Mini Cakes
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them as oven temperatures can vary.
Step 7: Cooling and Decorating
Let the mini sponge cakes cool in the tins for a few minutes before carefully transferring them to a wire rack to cool completely. Once cooled, you can decorate them with your favorite frosting, sprinkles, fresh fruit, or chocolate shavings.
Cooking Tips for Perfect Mini Sponge Cakes:
- Room Temperature Ingredients: Ensure your eggs are at room temperature for optimal volume when whisking.
- Don't Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake.
- Check for Doneness: Use a toothpick to check if the cakes are baked through – a clean toothpick indicates they're ready.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Lemon Mini Sponge Cakes: Add the zest of one lemon to the batter for a zesty twist.
- Chocolate Mini Sponge Cakes: Add 2 tablespoons of cocoa powder to the dry ingredients for a delicious chocolate flavor.
- Fruit-Filled Mini Sponge Cakes: Once cooled, fill the center of each cake with your favorite jam or curd.
Nutritional Information (per mini cake, approximate):
Calories: Approximately 100-120 calories Fat: Approximately 4-6g Sugar: Approximately 15-20g
These delightful mini sponge cakes are a simple yet impressive addition to any occasion. Their portability and ease of preparation make them a perfect choice for busy days or special celebrations. Enjoy!