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Soft Cake Bar

Cooking Method
Courses ,
Difficulty Beginner
Cook Time: 60 mins Total Time: 1 hr
Cooking Temp 284  °F
Servings 8
Best Season Suitable throughout the year
A Soft Cake Bar is a delightful treat that combines the comfort of a soft, moist cake with the convenience of a bar form. This dessert is perfect for on-the-go snacking or as a sweet addition to a lunchbox. Typically rectangular, these bars are made from a variety of cake batters, ranging from vanilla and chocolate to fruit-flavored or spiced options, catering to a wide array of tastes.

The texture of a Soft Cake Bar is key; it's light and tender, often enriched with ingredients like buttermilk or yogurt to ensure it stays moist throughout. Add-ins such as chocolate chips, nuts, dried fruits, or swirls of caramel or jam can be included to enhance flavor and add a delightful textural contrast.

Soft Cake Bars are usually baked in a large pan and then cut into individual servings, making them easy to distribute and enjoy. They are often finished with a light glaze or a dusting of powdered sugar to add just the right touch of sweetness.

These bars are appreciated for their simplicity and the homely, comforting feel they bring, making them a favorite for bake sales, school functions, and casual gatherings. They offer the rich taste of a classic cake with the added bonus of portability and ease of serving.

  • 115 g milk
  • 68 g vegetable oil
  • 150 g cake flour
  • 8 eggs
  • 90 g granulated sugar
  • 10 g cornstarch
  • 10 g lemon juice
  • 10 g vanilla extract
  1. Separate the eggs. Keep the egg white bowl cool in the fridge.

  2. In a clean bowl, mix well 68g vegetable oil and milk, add in cake flour and mix well. Add in egg yolks, mix until well combined. Set aside.
  3. Preheat the oven to 140℃(284℉). Line the baking pan with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge. Add in lemon juice and vanilla extract. Mix well granulated sugar and cornstarch; add into the egg white and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white; gently fold into the batter until just combined. Pour all the batter into the whipped egg white and gently fold the whipped egg white into the batter until just combined. Pour the batter into the baking pan, smooth its surface, and give it a tap or two. Send into the oven to bake for 60 minutes.
  5. Let the cake cool down on the cooling rack. Slice and release the cake from edges using an icing spatula. Peel off the baking mat or parchment paper. Slice and serve.

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

Keywords: soft cake bar, soft cake