Mini Soft Cake

Mini Soft Cake

Ingredients

5 eggs

60g vegetable oil

75g milk

68g cake flour

60g granulated sugar

1 tbsp lemon juice

1 tbsp vanilla extract

Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Steps:

1. In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
2. In a clean bowl, mix well vegetable oil and milk. Sift in cake flour and mix well. Add in 5 egg yolks and mix well. Set aside.
3. Preheat the oven to 140℃(284℉). Line the brownie pan/cupcake tin with parchment paper or cupcake liners.
4. Add lemon juice, vanilla extract and sugar into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in until just combined. Pour all the batter back into the whipped egg white and gently fold it in until just combined.
5. Fill each cup with batter. Give the cake tin a tap or two. Run a toothpick through the batter to break the air pockets.
6. Send a baking tray into the oven, lower rack, pour in enough hot water, place in the cake tin, and let bake for 60 minutes or until golden brown. Let cool and serve.