Hey there! Are you ready to whip up something absolutely adorable and fluffy? I've got a recipe here for Mini Soft Cakes that are so light and delicious, that you'll feel like you're biting into a cloud. These little delights are perfect for a sweet touch to your afternoon tea, impressive enough for a party, and simple enough for a regular treat. The secret's all in how we handle those eggs and get the batter as airy as possible. With a hint of lemon and vanilla, these cakes are bound to be a hit with anyone who tries them.
Before we dive into the nitty-gritty of baking, here's a little tip: we're using cake flour for this recipe, which is a lower protein flour (around 7-9% protein). This is what gives our cakes that super soft texture we're aiming for. Also, make sure you're not accidentally grabbing self-rising flour; it's not what we want for this magical creation. Now, roll up your sleeves, and let's get baking!
Ingredients:
- 5 eggs
- 60g vegetable oil
- 75g milk
- 68g cake flour
- 60g granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
Let's Bake:
First things first, let's deal with those eggs. Carefully separate the whites from the yolks. The egg whites go into the fridge to chill—this will help us get them to whip better later on.
Grab another bowl and mix your 60g of vegetable oil and 75g of milk. Then, sieve in 68g of cake flour to avoid any lumps and get everything super smooth. Now, add the 5 egg yolks and whisk until just combined. Set this aside for a sec.
Time to crank up the heat. Preheat your oven to 140°C (284°F). If you're using a brownie pan or cupcake tin, line it with parchment paper or pop those cupcake liners in.
Pull out the egg whites from the fridge, and let's add some flavor and stability. Toss in 1 tablespoon of lemon juice, 1 tablespoon of vanilla extract, and 60g of sugar. Now, with your hand mixer, beat 'em until you've got soft, glossy peaks.
Take a bit of the whipped egg whites and gently fold it into your batter. This is to lighten it up before adding it all back into the egg whites. Be gentle and fold until just combined—you don't want to deflate all that air you've just whipped into it.
Carefully spoon the batter into your prepared pan or liners. Give the tin a gentle tap on the counter to get rid of any large air bubbles and run a toothpick through to break any stubborn ones.
Here's a neat trick: Place a baking tray on the lower rack of your oven and pour in some hot water. Then, set the cake tin above it and bake for about 60 minutes or until they're golden and gorgeous. The steam helps keep everything moist.
Once done, let them cool a bit before serving. They're delicious on their own, or you could get creative with some light frosting or a dusting of powdered sugar.
And that's it! You've just made some incredibly soft and tasty Mini Soft Cakes. Perfect for sharing, though you might find they're so good you'll want to keep them all to yourself. Enjoy your baking adventure!