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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
