Wednesday, October 24, 2007

Mini Egg Sponge Cakes

These little egg sponge cakes require very minimum ingredients. Since I have all the ingredients at home, I give it a try. This is a variation on the familiar kueh baulu. The texture is soft and light. I did the first batch of the batter and after baking, I have difficulty in removing the cakes from the moulds. I did grease the moulds but somehow it just got stuck into it... I got mad!... did another batch and make sure the moulds were being greased properly before I poured in the batter. Finally, the cakes after baked just dropped out easily by itself! hehe..

I used my doughnut tray for my mini cakes and papercups for the bigger ones.

Mini Egg Sponge Cakes

What you need:
3 eggs
100g caster sugar (I used 80g)
2 large pinches of salt
1 tsp vanilla essence
80g plain flour (sifted)
Cooking oil for greasing the moulds

1) Preheat the oven at 200deg for 10 mins.
2) Grease the moulds with cooking oil.
3) Beat eggs, sugar, salt and vanilla essence for 3mins on medium high speed till the mixture is very thick and creamy.
4) Using lowest speed of the mixer, add in the sifted flour quickly till incorporated. Do not overmix.
5)Fill the moulds to the brim with mixture.
6) Bake for 8 to 10 mins till the cakes are golden brown.
7) Remove the cakes and cool.

Special Note:
* Beating of the eggs - This incorporates air into the mixture that makes the cakes light and spongy.
* Do not overmix when adding flour to the egg mixture. This will result in heavy and dense cakes.
* Use non-stick moulds as this enables the baked cakes to be removed easily.


singairishgirl said...

Oh hahaha, must properly grease them then. It happened with my brownies and buns too recently.

Cranberry said... 1st batch wasted leh..*sigh*

jthorge said...

Hi Jes,
Your mini egg sponge cakes look good. I would like to try. Can I have the recipe please?

I'm thinking to bake some using small paper cups, then I don't have to worry about the "grease" part. I have a friend, who can't take diary products. So I guess this will be the best cake for her to eat.


Cranberry said...

Thanks Joyce. I have posted the recipe. Do check it out! Happy baking!

singairishgirl said...

Hey, that's a cool idea.. to use donut tray. Hmm... guess I'll have to try soon.

Cranberry said...

remember to grease the donut trays properly ok! :)

Little Corner of Mine said...

Hi Cranberry,
Just want to thank you for this recipe. I made it and loved it, thanks for sharing. :)

Anonymous said...

Hi Cranberry,
I just did 2 batches of ur mini egg sponge cakes this afternoon for tea. Theyre so yummy n taste similar to kuih bahulu! Ching made some n the pics in her blog was so good tht i zipped to ur blog straight away for the recipe! Thks for sharing this recipe!


Cranberry said...

You re most welcome, little corner of mine and aquariusgal. Glad both of you like it.

Anonymous said...


The recipe sounds delicious!
Just want to clarify something before I try it out. Is the oven temp. in farenheit or celcius?

Also, is it possible to have it coffee flavored?

Thanks! I'm excited!

Cranberry said...

Hi, the temp is in celsius. I believe u can make coffee flavoured ones but I have never tried it out myself before. If you do, pls share with us your recipe ok :)

Anonymous said...

Hi Cranberry,
Would like to learn from you, I tried this egg sponge cake & it rises very nicely in the oven, but when I take out to let it cool it sink badly, can you please help? Thank you.

Cranberry said...

Hi Anonymous, mine also rises very high in the oven but only sink slightly. At the moment I can't really figure out why yours sink so badly. Let me try it out again and get back to you soon.

Anonymous said...

Hi Cranberry,
Thanks for your prompt reply, yours sink slightly but mine sink terribly totally caved in like a sink hole. Ha!Ha! I am just wondering whether is the oven temperature or over be beating of egg & sugar. Hope you manage to find out & let us know. Thanks.

delia said...

hi cranberry,
made this last nite. was very good. only sink a little but the next morning the top part was not that soft anymore. was yours like that, too?

Anonymous said...


How to view the picture?

ling- said...


isit okay to use fine sugar instd of castor sugar?

thank you (:

buy essays online said...

I think so popular is the sponge cake at Passover that most families have at least one recipe they pass down through generations which is referred to as the Passover Sponge Cake, and companies such as Manischewitz even make matzo meal-based cake mixes

Darshan said...

Hi Cranberry, Would like to learn from you, I tried this egg sponge cake & it rises very nicely in the oven, but when I take out to let it cool it sink badly, can you please help? Thank you.