Heavenly Mini Soft Cakes Recipe

Introduction

Heavenly Mini Soft Cakes are light, fluffy treats perfect for any occasion. Their delicate texture and subtle sweetness make them a delightful snack or dessert that’s easy to prepare at home.

Ingredients

• 5 eggs (separated)
• 60 g vegetable oil
• 75 g milk
• 68 g cake flour (low protein, approx. 8%)
• 60 g granulated sugar
• 1 tbsp lemon juice
• 1 tbsp vanilla extract

Instructions

1. Step 1: Separate the egg whites and yolks. Place the egg whites in the fridge to keep them cool.
2. Step 2: In a clean bowl, whisk together the vegetable oil and milk until emulsified.
3. Step 3: Sift in the cake flour and mix until no lumps remain.
4. Step 4: Add the egg yolks and blend until smooth and well incorporated. Set this batter base aside.
5. Step 5: Preheat your oven to 140°C (284°F). Line a cupcake tin or brownie pan with parchment paper or cupcake liners.
6. Step 6: Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and granulated sugar.
7. Step 7: Beat the egg whites with a hand mixer until soft peaks form.
8. Step 8: Gently fold a scoop of the whipped egg whites into the yolk mixture to lighten it.
9. Step 9: Carefully fold the remaining egg whites into the batter, maintaining as much volume as possible.
10. Step 10: Fill each cupcake cup or mold with the batter. Tap the pan lightly to release any air bubbles and optionally run a toothpick through the batter to remove larger bubbles.
11. Step 11: Place a deep tray on the lower oven rack and fill it with hot water to create a water bath. Set the cake pan above it.
12. Step 12: Bake for 60 minutes or until the tops are golden and set.
13. Step 13: Let the cakes cool in the tin before gently removing. Decorate as desired and serve.

Tips & Variations

• Use low-protein cake flour for the lightest texture; all-purpose flour may make the cakes denser.
• Folding the egg whites gently preserves airiness, resulting in softer cakes.
• For added flavor, fold in some finely grated lemon zest or a teaspoon of almond extract.

Storage

Store the mini cakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Reheat gently in a microwave for a few seconds if desired, but they are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

You can substitute all-purpose flour, but the cakes may be less tender and fluffy. Cake flour’s lower protein content helps achieve the signature soft texture.

Why do I need to bake the cakes in a water bath?

Baking in a water bath provides gentle, even heat that prevents cracking and keeps the cakes moist and tender throughout.

Heavenly Mini Soft Cakes Recipe

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★★★★★

4.9 from 99 reviews

• Author: Elara
• Total Time: 80 minutes
• Yield: 8 mini cakes 1x

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Description

Heavenly Mini Soft Cakes are delicate, airy sponge cakes characterized by their soft texture and subtle vanilla flavor. Made using a gentle folding technique with whipped egg whites and baked in a water bath at a low temperature, these mini cakes are perfect for a light dessert or an elegant tea-time treat.

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Ingredients

Scale 1x2x3x

Eggs

• 5 eggs (separated)

Wet Ingredients

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

Dry Ingredients

• 68 g cake flour (low protein, approx. 8%)
• 60 g granulated sugar

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Instructions

1. Prep the Eggs: Separate the egg whites from the yolks carefully. Place the egg whites in the fridge to keep them cool, which helps in whipping them to stiff peaks later.
2. Prepare the Batter Base: In a clean bowl, whisk together the vegetable oil and milk until they emulsify into a smooth mixture. Sift in the cake flour and mix gently until the batter is lump-free. Add the egg yolks and blend the mixture until it is smooth and homogeneous. Set this batter base aside.
3. Preheat Oven: Preheat your oven to 140°C (284°F). Line a cupcake tin or brownie pan with parchment paper or cupcake liners to prevent sticking.
4. Whip the Egg Whites: Take the chilled egg whites out of the fridge. Add the lemon juice, vanilla extract, and granulated sugar. Using a hand mixer, beat the mixture until soft peaks form—this means when you lift the whisk, peaks will curl over slightly.
5. Combine the Batters: Gently fold a small scoop of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the remaining whipped egg whites, making sure to maintain as much volume as possible to keep the cake airy.
6. Fill and Bake: Spoon the batter evenly into the lined cupcake molds. Lightly tap the pan on the counter to release trapped air bubbles and optionally run a toothpick through the batter to further eliminate larger bubbles.
7. Bake in a Water Bath: Place a deep tray filled with hot water on the lower rack of the oven, then set the cake pan on the upper rack above it. Bake for about 60 minutes, or until the cake tops are golden and set.
8. Cool and Serve: Remove the cakes from the oven and let them cool completely in the pan before gently removing them. Decorate as desired and serve fresh to enjoy the soft, airy texture.

Notes

• Using low protein cake flour helps achieve a soft and tender crumb.
• Keeping egg whites chilled ensures better volume when whipped.
• Folding the batter gently prevents deflating the whipped egg whites, maintaining the lightness of the cake.
• Baking in a water bath adds moisture and prevents the cakes from drying out.
• Do not overcrowd the water bath to ensure even baking temperature.
• These mini cakes pair wonderfully with fresh fruits or light whipped cream.

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

Keywords: mini soft cakes, sponge cakes, airy cake, water bath baking, delicate cake recipe, vanilla mini cakes