Baked mini egg sponge cakes, a traditional food that kids love. Mini cupcakes with rich egg fragrance made with just a few simple ingredients. These mini cakes are suitable for parties and for guests anytime of the year.

Check out our sponge cake recipe collection.

CHINESE VERSION: 古早味迷你烤鸡蛋糕

Traditional Baked Mini Egg Sponge Cakes
 

Baked Mini Egg Sponge Cakes | MyKitchen101en

Yields: 30 pieces

Ingredients:

  • 4 eggs (grade A/size: L)
  • 125 g fine sugar
  • ⅛ tsp fine salt
  • 115 g plain flour
  • 20 g cornstarch
  • 30 g melted butter

Instructions:

1 Preheat oven to 200°C/395°F.

Traditional Baked Egg Sponge Cakes
 

2 Beat eggs lightly, add in salt and sugar, beat until combined.

Traditional Baked Egg Sponge Cakes

3 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.

Traditional Baked Egg Sponge Cakes
 

4 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)

Traditional Baked Egg Sponge Cakes
Traditional Baked Egg Sponge Cakes

5 Combine plain flour and cornstarch, sift twice.

Traditional Baked Egg Sponge Cakes

6 Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.

Traditional Baked Egg Sponge Cakes

7 Pour batter into piping bags.

Traditional Baked Egg Sponge Cakes

8 Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.

Traditional Baked Egg Sponge Cakes

9 Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)

Traditional Baked Egg Sponge Cakes
Traditional Baked Egg Sponge Cakes

10 Unmould and cool mini egg sponge cakes on wire rack.

Traditional Baked Egg Sponge Cakes

Traditional Baked Mini Egg Sponge Cakes

Baked Mini Egg Sponge Cakes

Baked mini egg sponge cakes, a traditional food that kids love. Mini cupcakes with rich egg fragrance made with just a few simple ingredients.
5 from 2 votes

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Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert, Mini Cakes
Cuisine Worldwide
Servings 30 pieces
Calories 48 kcal

Ingredients
 
 

  • 4 eggs grade A/size: L
  • 125 g fine sugar
  • tsp fine salt
  • 115 g plain flour
  • 20 g cornstarch
  • 30 g melted butter

Instructions
 

  • Preheat oven to 200°C/395°F.
    Traditional Baked Egg Sponge Cakes
  • Beat eggs lightly, add in salt and sugar, beat until combined.
    Traditional Baked Egg Sponge Cakes
  • Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
    Traditional Baked Egg Sponge Cakes
  • Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
    Traditional Baked Egg Sponge Cakes
  • Combine plain flour and cornstarch, sift twice.
    Traditional Baked Egg Sponge Cakes
  • Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.
    Traditional Baked Egg Sponge Cakes
  • Pour batter into piping bags.
    Traditional Baked Egg Sponge Cakes
  • Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.
    Traditional Baked Egg Sponge Cakes
  • Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)
    Traditional Baked Egg Sponge Cakes
  • Unmould and cool mini egg sponge cakes on wire rack.
    Traditional Baked Egg Sponge Cakes

Video

Notes

This recipe yields 30 pieces of mini cakes. 
The nutritional value for reference is for 1 piece of mini cake. 

Nutrition (per serving)

Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 24mgSodium: 25mgPotassium: 13mgFiber: 0.1gSugar: 4gVitamin A: 57IUCalcium: 4mgIron: 0.3mg
Keyword mini cupcakes, mini egg cakes, mini egg sponge cakes
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