Mini Soft Cake Recipe

Introduction

Mini Soft Cakes are delicate, fluffy treats perfect for any occasion. These light and airy cakes boast a subtle lemon and vanilla flavor that will delight your taste buds. They’re easy to make and bake beautifully in cupcake tins or brownie pans.

Ingredients

• 5 eggs
• 60 g vegetable oil
• 75 g milk
• 68 g cake flour
• 60 g granulated sugar
• 1 tbsp lemon juice
• 1 tbsp vanilla extract

Instructions

1. Step 1: Separate the eggs, placing the egg whites in a clean bowl and refrigerate to keep cool.
2. Step 2: In another bowl, mix the vegetable oil and milk thoroughly. Sift in the cake flour, then add the 5 egg yolks and mix until combined. Set this batter aside.
3. Step 3: Preheat your oven to 140℃ (284℉). Line a brownie pan or cupcake tin with parchment paper or cupcake liners.
4. Step 4: Add lemon juice, vanilla extract, and sugar to the chilled egg whites. Using a hand mixer, beat until soft peaks form.
5. Step 5: Gently fold a scoop of the whipped egg whites into the yolk batter until just combined. Then fold the combined batter back into the rest of the whipped egg whites until smooth and uniform.
6. Step 6: Fill each cup in the tin with the batter. Tap the tin lightly to release air bubbles and run a toothpick through the batter to break any remaining pockets of air.
7. Step 7: Place a baking tray on the lower rack of the oven and pour in enough hot water to create a water bath. Carefully place the cake tin in the oven and bake for 60 minutes or until the cakes turn golden brown.
8. Step 8: Remove from the oven and let the cakes cool before serving.

Tips & Variations

• Use fresh eggs and sift your flour carefully for the best fluffiness.
• Adding a bit of lemon zest can enhance the lemon flavor without overpowering the cake.
• For a different twist, swap vanilla extract with almond extract or add a handful of blueberries to the batter.
• Ensure the egg whites are cool to whip them to the perfect soft peaks.

Storage

Store the mini soft cakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days, but bring them to room temperature before serving to maintain softness. Reheat gently in a microwave for 10-15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the cakes may be slightly denser and less tender. To mimic cake flour, you can remove 2 tablespoons of flour per cup and replace it with cornstarch.

Why do I need a water bath for baking these cakes?

The water bath creates a moist environment that helps the cakes bake gently and evenly, preventing cracks and ensuring a soft, tender texture.

Mini Soft Cake Recipe

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★★★★★

4.6 from 354 reviews

• Author: Mariam
• Total Time: 80 minutes
• Yield: 10 mini cakes (depending on cupcake tin size) 1x

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Description

Delight in these Mini Soft Cakes, light and fluffy with a subtle lemon and vanilla aroma. Perfect for a delicate dessert or afternoon treat, these cakes boast a tender crumb achieved through gentle folding and baking in a water bath for moistness.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 5 eggs
• 60 g vegetable oil
• 75 g milk
• 1 tbsp lemon juice
• 1 tbsp vanilla extract

Dry Ingredients

• 68 g cake flour
• 60 g granulated sugar

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Instructions

1. Separate the Eggs: In a clean bowl, carefully separate the egg whites from the yolks. Place the egg white bowl in the fridge to keep it cool, which helps in achieving better volume when whipped.
2. Prepare the Batter Base: In another bowl, mix together the vegetable oil and milk thoroughly. Sift in the cake flour to avoid lumps and mix well. Add the 5 egg yolks to this mixture and stir until fully combined. Set this batter aside.
3. Preheat Oven and Prepare Pan: Preheat your oven to 140℃ (284℉). Line your brownie pan or cupcake tin with parchment paper or place cupcake liners inside to prevent sticking.
4. Whip Egg Whites: Add lemon juice, vanilla extract, and granulated sugar into the chilled egg whites. Using a hand mixer, beat the mixture until soft peaks are formed—this will provide the airy structure needed.
5. Combine Mixtures Gently: Scoop a small portion of the whipped egg white and fold it gently into the yolk batter to lighten it. Then pour all of the yolk batter back into the bowl of whipped egg whites. Using gentle folding motions, combine until just blended to maintain the air incorporated into the whites.
6. Fill and Prepare for Baking: Pour the batter evenly into each prepared cup, filling them appropriately. Tap the cake tin lightly a couple of times on the counter to remove large air pockets, and run a toothpick through the batter to break any remaining air bubbles.
7. Bake with Water Bath: Place a baking tray filled with hot water on the lower rack of the oven. Place the cake tin with batter above the water bath and bake for about 60 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.
8. Cool and Serve: Once baked, remove the cakes from the oven and allow them to cool before serving. This helps the cakes to set properly and retain their soft texture.

Notes

• Keeping the egg whites chilled helps achieve better peaks when whipping.
• Folding gently prevents deflating the whipped egg whites, ensuring a soft texture.
• The water bath baking method provides moisture, preventing the cakes from drying out.
• You may substitute cake flour with all-purpose flour plus 2 tbsp cornstarch if cake flour is unavailable.
• Use fresh eggs for best results and optimal volume when whipped.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: mini cakes, soft cake, lemon vanilla cake, water bath baking, fluffy cake, cupcake, dessert