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Mini Overnight Sponge Cakes

A lovely creation with our Self-Raising flour! Leaving the cake batter overnight allows the flavour to develop, giving you a rich and buttery morsel.

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Mini Overnight Sponge Cakes

Rich and moist, these cakes make a perfect afternoon tea snack.

Prep. Time
20 min
Cook Time
Total Time
28 min

Eggs                                          100g
Egg Yolk                                     20g
Sugar                                          90g
Self Raising Flour, Sifted         75g
Ground Almonds                       15g
Salt                                         1/8 tsp
Unsalted Butter, Melted          55g
Milk                                              15g


1. Whip eggs and egg yolks for 1-2min on low speed using an electric mixer. Add sugar 1/4 at a time and continue whipping until ribbon stage ( You should see trails on the surface of the foam that do not disappear).

2. With a rubber spatula, gently fold in flour and Bake King ground almonds into the egg foam half at a time. Do not over-mix this batter.
3. Stir the melted butter and milk together. Remove 2-3tbsp of the batter (from Step 2) and stir it into the melted butter-and-milk.
4. Fold this mixture back into the main batter. Press the cake batter through a sieve to make it smooth.
5. Cover the bowl with clingwrap and chill the batter overnight to relax the batter.
Bake in greased Madeleine or Kueh Bolu pans at 190°C-200°C for around 8min. Each cavity should be around 3/4 full.
6. When the cakes are done, a toothpick inserted in the center of each cake should come out clean.

These mini sponge cakes will only work in very shallow Kueh Bolu or Madaleine pans. Cupcakes pans with deeper cavities are not suitable as the cake will be heavy.


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