Mini Chinese Sponge Cake

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature for baking the cakes evenly and giving them a golden color.
2. Prepare the Water Bath: In a larger container, add warm water (not hot) to about half full. Place your mixing bowl over the warm water, making sure the bottom of the bowl does not touch the water. This water bath will help speed up the whipping process and allow the eggs to reach the proper texture.
3. Whip the Eggs and Sugar: In the mixing bowl, add the 2 room temperature eggs and the 40 g of castor sugar. Using an electric mixer, whip the mixture at medium speed until it becomes light and fluffy, which may take around 12-15 minutes. Once the mixture reaches the ribbon stage (when the batter falls from the whisk in a ribbon-like consistency), switch to a low speed to remove any large bubbles. This step is crucial for achieving the cake’s light texture.
4. Incorporate the Flour: Sift the 60 g of cake flour into the whipped egg mixture. Gently fold the flour in with a spatula until fully combined, being careful not to deflate the batter.
5. Add the Oil: Add the 5 g of oil (olive oil or vegetable oil) to the batter and gently fold it in until the mixture is smooth and well combined. This helps to keep the sponge cake moist and tender.
6. Prepare the Muffin Tin: Prepare a mini 12-cup paper-lined muffin tin or mold. Pour the batter evenly into each cup, filling them up about 3/4 full.
7. Bake the Cakes: Place the muffin tin in the middle rack of the preheated oven and bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them toward the end of the baking time to prevent overbaking.
8. Cool and Serve: Once baked, remove the cakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve them as they are, or enjoy them with a dusting of powdered sugar or a drizzle of cream for extra indulgence.

Notes: