These Mini Soft Cakes offer a cloud-like texture with a delightful blend of light sweetness and a hint of lemon and vanilla. Made with a simple yet precise method, these cakes are crafted to perfection using cake flour for a soft, tender crumb. Each cake is gently baked in a water bath, ensuring they stay moist and fluffy.
Why You’ll Love This:
The delicate texture and balanced sweetness of these Mini Soft Cakes make them irresistible. The use of lemon juice not only enhances the flavor but also helps in achieving perfectly whipped egg whites, contributing to the cakes’ airy structure. This recipe is ideal for those who appreciate the finer details in baking that result in a superior end product.
Perfect Occasion:
These Mini Soft Cakes are perfect for tea parties, brunches, or as a refined dessert at gatherings. They are also wonderful for celebrations such as baby showers or birthdays where a light, elegant cake is desired. Serve them as a sophisticated treat to impress your guests or enjoy them as a delightful afternoon snack.
Decoration Tips:
To add a touch of elegance, dust the tops of these cakes with powdered sugar or lightly drizzle them with a simple glaze. Garnish with a small lemon twist or a fresh berry for a pop of color and freshness. If desired, serve each cake with a dollop of whipped cream and a mint leaf for an extra special touch.
Ingredients:
- 5 eggs, separated
- 60g vegetable oil
- 75g milk
- 68g cake flour (low protein, approximately 8%)
- 60g granulated sugar
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
Instructions:
- Separate the eggs, placing the whites in one bowl and the yolks in another. Keep the bowl with egg whites in the fridge to stay cool.
- In a clean bowl, mix the vegetable oil and milk until well combined. Sift in the cake flour and mix until smooth. Add the egg yolks and blend thoroughly. Set this mixture aside.
- Preheat your oven to 140°C (284°F). Prepare a brownie pan or cupcake tin by lining it with parchment paper or cupcake liners.
- Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and sugar. Beat with a hand mixer until soft peaks form.
- Gently fold a scoop of the whipped egg whites into the yolk-flour mixture until just combined. Then fold the remaining batter into the whipped whites gently but thoroughly.
- Pour the batter into the prepared cups, filling each one. Tap the tin lightly to settle the batter and remove air pockets by running a toothpick through the batter.
- Place a baking tray in the lower rack of the oven and pour in enough hot water to create a water bath. Set the cake tin in the oven and bake for 60 minutes or until the cakes are golden brown.
- Allow the cakes to cool in the tin before serving.
Enjoy these exquisite mini cakes that are sure to delight with every bite!
