1-Let’s dive into baking these mini sponge cakes, starting with getting your oven ready for success. First, preheat the oven to 350°F (175°C) and butter and flour the wells of a muffin pan to prevent sticking. This step sets the stage for cakes that come out just right.

2-Next, sift together the flour, baking powder, salt, and baking soda into a bowl to ensure they’re well mixed and airy. Then, use an electric mixer to cream the butter and sugar until light and fluffy, which usually takes a couple of minutes. Beat in the eggs one at a time along with the vanilla extract, watching as the batter thickens and turns a pale yellow color, full of air for that perfect rise.

3-Gently fold the dry ingredients into the wet mixture until just combined, keeping the batter thick without overmixing to maintain its lightness. Evenly divide the batter into the prepared muffin pan wells and smooth the tops for even baking. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean, then let the cakes cool for 10 minutes in the pan before removing them to a wire rack.

4-Once completely cool, slice each cake horizontally to prepare for filling. If you’re looking for more baking inspiration, our quick baking recipes page has plenty of ideas to try next. For expert advice on achieving the best texture, visit twelve tips for perfect sponge batter.