Mini Chinese sponge cakes, also known as “Ma Lai Gao” or Malay sponge cakes, are delightful treats with a fluffy texture and a slightly sweet taste. Here’s a simple recipe to make them:
Ingredients:
- 3 large eggs
- 100g granulated sugar
- 100g cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/4 cup coconut milk (or whole milk)
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (180°C). Grease a mini muffin tin or line it with mini cupcake liners.
- In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
- Sift in the cake flour, baking powder, baking soda, and salt. Gently fold until just combined.
- In a separate bowl, mix together the vegetable oil, coconut milk, and vanilla extract.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth.
- Fill each mini muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for about 10-12 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Serve the mini Chinese sponge cakes warm or at room temperature. Enjoy!
These mini sponge cakes are perfect for snacking or serving at parties. You can also experiment with adding different flavors such as pandan or matcha for a unique twist!
