At a small tea shop you might spot these round little treats called Mini Chinese Sponge Cakes, or Ma Lai Gao. They look simple but they’re super soft and light, kinda like a cloud in your mouth. Since they’re steamed instead of baked, they stay moist and tender, making them a perfect snack with a cup of tea.

People love these cakes because you can eat them any time—morning, afternoon, or as a late evening dessert. You’ll see them at parties, family dinners, street fairs, and even trendy bakeries that mix old recipes with new flavors. Their tiny size makes it easy to share, so everyone gets a taste.

In China, food always brings people together, and these little sponge cakes are no different. They stand for happiness and good luck, so you often find them at big celebrations like the Lunar New Year or Mid-Autumn Festival. Passing around these cakes is a way to show you care about family and friends.

What are Mini Chinese Sponge Cakes?

Mini Chinese Sponge Cakes, also called Ma Lai Gao, are famous for being super airy and soft. Instead of putting them in the oven, you steam them, so they never get dry or crusty. They’re lightly sweet, which means you can top them with things like red bean paste, fruit jam, or just eat them plain. On the outside they look golden brown, but inside it’s almost like eating a sweet, fluffy pillow.

These cakes go way back to southern China, where cooks began steaming batter instead of baking. Beaten egg whites give the batter its lift and fluff, so it’s not as heavy as some Western cakes. Though the basic idea is centuries old, people still love making Ma Lai Gao today, whether it’s for a traditional festival or just a fun baking project at home.

If you compare them to a Western pound cake or chiffon cake, you’ll notice they use less stuff—just eggs, flour, sugar, and a little leavening. Western cakes often call for butter or oil, but these Chinese sponges keep it simple and light.

Ingredients Required

To make your own Mini Chinese Sponge Cakes, you’ll need:

Flour Types: A mix of cake flour for softness and all-purpose flour for a bit more structure.
Sweeteners: Regular granulated sugar is fine, but you could try coconut sugar or even honey if you want a twist.
Eggs: Fresh eggs are key because they give the cake its shape and moisture.
Flavorings: Vanilla extract is common, but almond extract or even a pinch of Chinese five-spice powder can be cool.
Other Ingredients: A bit of baking powder helps the cakes rise, and a pinch of salt balances the sweetness.

Equipment Needed

Here’s what you’ll want in your kitchen:

Mixing Bowls: One medium and one large bowl for dry and wet parts.
Electric Mixer or Whisk: An electric mixer makes it faster to beat egg whites, but you can use a whisk if you don’t mind the arm workout.
Baking Pans: Small cake pans or molds so each cake bakes evenly.
Sifter: To get lumps out of your flour and make it extra airy.
Cooling Rack: Lets air flow all around the cakes so they cool without getting soggy.

Step-by-Step Recipe for Mini Chinese Sponge Cakes

Instructions

Preheat the Oven: Even though these are steamed, preheating to 350°F (175°C) helps if you decide to bake them or use a steamer in an oven setting that needs heat.
Prepare the Pans: Grease your mini pans and line them with parchment paper. Let the paper hang over the edges so it’s easier to pull the cakes out later.
Mix Dry Ingredients: Sift together cake flour, all-purpose flour, baking powder, and salt. This makes sure everything’s mixed well and there’s no clumps.
Whip Egg Whites: In a super clean bowl, beat the egg whites until they’re soft peaks. Make sure no yolk gets in or they won’t whip right.
Combine Everything: In another bowl, mix the dry stuff with sugar. Then gently fold in the whipped egg whites with a spatula. Don’t overmix or the cakes could turn out dense.
Fill the Pans: Spoon batter into each pan about two-thirds full. Tap the pans on the counter to pop any big air bubbles.
Bake or Steam: If baking, put them in the oven for 20–25 minutes, or until a toothpick comes out clean. If steaming, use a steamer basket over simmering water for about the same time.
Cool and Serve: Let cakes rest in the pan for 10 minutes, then move them to a rack to cool completely. Top with fruit, cream, or just eat ’em plain.

Tips for Success

Here are some quick tips:

Don’t stir too hard when you fold in the egg whites—you’ll lose the fluff.
Use room temperature ingredients so everything blends smoother.
To keep leftovers fresh, store in an airtight container at room temp for up to two days. You can freeze cakes individually wrapped for up to three months.

Variations on Mini Chinese Sponge Cakes

Try these ideas to mix things up:

Different Flavors: Stir in matcha powder for green tea cakes or cocoa for chocolate ones. Fruit purees like mango or strawberry work great too.
Healthier Options: Swap regular flour for a gluten-free blend. Use maple syrup or agave instead of sugar for a lower-glycemic sweetener.
Global Fusion: Add coconut cream for a tropical twist or top with a lemon compote for a bright zing.

Cultural Significance and Occasions for Mini Chinese Sponge Cakes

These cakes aren’t just tasty—they carry meaning:

Festivals: You’ll find them at the Mid-Autumn Festival and Lunar New Year, where they stand for good luck and joy.
Family Gatherings: Their small size makes them perfect for sharing, so everyone at the table can join in the fun.
Modern Twists: Today’s chefs play with shapes, colors, and flavors to bring this old favorite into the spotlight at fancy restaurants and bakeries.

Nutrition Information

If you’re watching calories, here’s a rough idea per cake:

Calories: About 150 per cake, depending on what you add.
Carbohydrates: Roughly 25 grams, mostly from flour and sugar.
Protein: Around 3 grams, thanks to the eggs.

They’re best as an occasional treat. Pair with green tea or fresh fruit to balance out the sweetness.

FAQs about Mini Chinese Sponge Cakes

What texture do these cakes have? They’re super light, fluffy, and melt in your mouth.
Why call it “sponge”? Because it soaks up some moisture and flavor, giving it that tender crumb.
Can I freeze them? Yes—wrap each cake tight to avoid freezer burn, and they’ll last up to three months.
What toppings work best? Fruit jams, whipped cream, or just a dusting of powdered sugar are all classic choices.
How to boost flavor? Try adding almond or coconut extract, or mix in some citrus zest for a fresh kick.

Conclusion

Mini Chinese Sponge Cakes are simple yet delightful. Their light texture and mild sweetness make them a canvas for endless variations. Give these cakes a try at home—you’ll discover why they’ve been loved for generations and still feel fresh today.

Extended References and Resources

For more on Chinese desserts and baking history, check out these: