Delight in the charm and simplicity of these Mini Cake Sandwiches, a delightful creation that features airy, golden-brown mini cakes filled with a lusciously sweet cream. Each cake is made with a separate mixture of egg whites and yolks, ensuring a texture that’s both light and fluffy, making them an ideal treat for any time of day.
Why You’ll Love This:
- Feathery Light Texture: The careful separation and mixing of egg whites and yolks result in mini cakes that are exceptionally light and airy.
- Versatile and Fun: These mini cake sandwiches can be customized with different fillings, making them fun to prepare and serve.
- Perfect Bite-Sized Treat: Their small size makes them perfect for snacking, serving at parties, or as a sweet accompaniment to tea or coffee.
Perfect Occasion: These Mini Cake Sandwiches are great for tea parties, children’s events, picnics, or as a delightful snack for any gathering. They are also a fantastic baking project for those who enjoy creating dainty, individual-sized desserts.
Decoration Tips:
- Dust with Icing Sugar: For added sweetness and a touch of elegance, lightly dust the mini cake sandwiches with icing sugar.
- Garnish with Berries: Top each sandwich with a fresh berry for a pop of color and a hint of freshness.
- Chocolate Drizzle: For chocolate lovers, a drizzle of melted chocolate over the top can be a delicious addition.
Preparation:
For the Cake:
- Egg Whites: 7
- Lemon Juice: 5ml
- Granulated Sugar: 170g
- Milk: 50ml
- Vegetable Oil: 50ml
- Whole Eggs: 2
- Cake Flour: 250g
- Cornstarch: 30g
- Egg Yolks: 7
For the Cream Filling:
- Whipped Cream: 250g
- Powdered Sugar: 40g
Instructions:
- In a bowl, beat the egg whites with lemon juice. Gradually add sugar and mix with an electric mixer for 9 minutes until stiff peaks form.
- In a separate bowl, combine milk, vegetable oil, and whole eggs. Mix well.
- Sift in cake flour and cornstarch, blending thoroughly. Stir in the egg yolks.
- Gently fold the egg white mixture into the egg yolk mixture until well combined.
- Pour the batter into small molds and bake in a preheated oven at 180°C for 10 to 15 minutes, or until the surface is golden brown.
- For the cream, mix whipped cream and powdered sugar until well combined.
- Once the mini cakes are cooled, use them to make sandwiches with the cream filling in between.
Enjoy these delightful Mini Cake Sandwiches, a light and fluffy treat that’s perfect for sharing and sure to bring a smile with every bite!
