Mini Soft Cake

mini castella cake 001.00 01 00 00.Still006 结果 pinit View Gallery 4 photos
mini castella cake 001.00 01 00 00.Still006 结果 pinit
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5 from 1 vote

Mini Soft Cake

Difficulty: Beginner Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins
Cooking Temp: 284  °F Servings: 9
Best Season: Suitable throughout the year

Description

Mini Soft Cakes are tender, moist, and perfectly portioned individual cakes that offer a delightful and convenient dessert option for any occasion. These cakes are light and fluffy, making them a wonderful treat for both adults and children.

The batter for mini soft cakes is made from a mixture of flour, sugar, eggs, butter, and milk, creating a rich and tender base. The batter is spooned into mini cake molds and baked until golden brown and a toothpick inserted into the center comes out clean.

Once baked and cooled, the mini cakes can be decorated with a variety of toppings such as powdered sugar, glaze, whipped cream, or fresh fruit. They can also be filled with cream, fruit preserves, or custard for an added surprise.

Mini Soft Cakes are perfect for serving at parties, gatherings, or as an elegant dessert for everyday enjoyment. Their small size makes them easy to serve and enjoy, providing a convenient and delightful treat.

These cakes are loved for their tender texture and delicious flavor, making them a favorite among dessert lovers.

Ingredients

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Instructions

  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.

Note

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

Keywords: mini soft cake, soft cake, fluffy cake

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  1. Lule

    Thank you so much for sharing your technique and expertise to make this exquisitely elegant and delicious recipe 😋

  1. Lule

    Thank you so much for sharing your technique and expertise to make this exquisitely elegant and delicious recipe 😋