Mini Sponge Cakes

Mini Sponge Cakes


This cake uses the normal method of making a sponge cake batter, the mini cakes are super soft and delicious, best served for afternoon tea.


  • 250 gms (1 Cup) All-Purpose Flour
  • 250 gms (1 Cup) Granulated Sugar
  • 100 gms Butter (Salted)
  • 75 ml (1/4 Cup) Milk
  • 4 Eggs
  • 6 Drops Vanilla Essence
  • 1 tsp Baking Powder


  1. Pre-heat the Oven at 180 C temperature and also grease the cake mould and keep it aside.
  2. Beat the eggs with Vanilla essence until they are of ribbon consistency, and mix butter at room temperature with sugar using a whisk.
  3. Sift the All-purpose flour and Baking Powder into the bowl containing the butter and sugar incorporated.
  4. Using a ladle stir well the dry and wet ingredients, if more water is required pour in milk gradually.
  5. Add the above batter to the cake moulds you had set aside then tap the cake moulds to release air bubbles and bake the cake in the oven at a “Convection” setting mode with the temperature set to 180 degrees Celcius for about 45 minutes.

Girl in a jacket