Mini Morning Sponge Cake Recipe for a Delightful Breakfast Recipe
Mini Morning Sponge Cake is a light and fluffy breakfast treat made with simple ingredients and quick preparation. Perfect to pair with morning coffee or tea, this mildly sweet sponge cake can be served plain or with fresh fruit, yogurt, or jam for a balanced start to your day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 mini cakes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 2/3 cups all purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
Wet Ingredients
- 3/4 cup unsalted butter, melted
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/2 cup sour cream, at room temperature
- 1/2 cup whole milk, warm
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease mini cake molds or muffin tins, or line them with paper cups, then set aside to ensure easy release after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well mixed to create a consistent texture.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, sour cream, warm milk, melted butter, and vanilla extract until fully blended and smooth for a silky batter.
- Blend Batter: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined. Avoid overmixing to keep the batter light and airy.
- Fill the Molds: Spoon the batter evenly into the prepared molds, filling each about two-thirds full. Tap gently on the counter to release trapped air bubbles.
- Bake Until Golden: Place molds on the center oven rack and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean. Resist opening the oven early to prevent collapse.
- Cool and Serve: Let the cakes cool in the molds for 10 minutes before transferring to a wire rack to cool completely. Serve plain, dusted with powdered sugar, or with buttercream or jam as desired.
Notes
- Ensure eggs and sour cream are at room temperature to create a smooth batter.
- Warm milk helps combine fats and liquids for better texture.
- Do not overmix the batter to maintain a light sponge texture.
- Filling molds two-thirds full allows the cakes to rise properly without overflow.
- Use a toothpick check to confirm doneness for perfect sponges.
- Cool cakes before icing or storing to prevent sogginess.
- Can be served with fresh fruit or yogurt for a balanced breakfast option.
