Description
Light and airy mini sponge cakes, perfect for a sweet treat or dessert.
Ingredients
Scale
- 2 large eggs
- 50g caster sugar
- 50g self-raising flour
- 25g unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and lightly flour a 12-hole mini muffin tin.
- In a bowl, whisk the eggs and caster sugar together until pale and thick.
- Sift the self-raising flour over the egg mixture and gently fold it in.
- Pour in the melted butter and vanilla extract, and fold them in until just combined.
- Spoon the batter evenly into the prepared mini muffin tin.
- Bake for 10-12 minutes, or until the cakes are golden brown and spring back when lightly touched.
- Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can add a pinch of salt to the batter for extra flavor.
- Decorate with powdered sugar or frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 mini cake
- Calories: 80 kcal
- Sugar: 6g
- Sodium: 15mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini sponge cakes, small cakes, baking, dessert, easy cake recipe, sponge cake