Introduction

These Heavenly Mini Soft Cakes are light, fluffy, and perfectly moist, making them an irresistible treat for any occasion. Their delicate texture pairs beautifully with a cup of tea or coffee, offering a melt-in-your-mouth experience with every bite.

Heavenly Mini Soft Cakes Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Separate the eggs, placing the whites in one bowl and the yolks in another. Keep the bowl with egg whites in the fridge to stay cool.
Step 2: In a clean bowl, mix the vegetable oil and milk until well combined. Sift in the cake flour and mix until smooth. Add the egg yolks and blend thoroughly. Set this mixture aside.
Step 3: Preheat your oven to 140°C (284°F). Prepare a brownie pan or cupcake tin by lining it with parchment paper or cupcake liners.
Step 4: Remove the egg whites from the fridge. Add lemon juice, vanilla extract, and sugar. Beat with a hand mixer until soft peaks form.
Step 5: Gently fold a scoop of the whipped egg whites into the yolk-flour mixture until just combined. Then fold the remaining batter into the whipped whites gently but thoroughly.
Step 6: Pour the batter into the prepared cups, filling each one. Tap the tin lightly to settle the batter and remove air pockets by running a toothpick through the batter.
Step 7: Place a baking tray in the lower rack of the oven and pour in enough hot water to create a water bath. Set the cake tin in the oven and bake for 60 minutes or until the cakes are golden brown.
Step 8: Allow the cakes to cool in the tin before serving.

Tips & Variations

Use low-protein cake flour for the softest texture; all-purpose flour may result in a denser cake.
Ensure egg whites are cold and beat them until soft peaks form for maximum volume and fluffiness.
For a citrus twist, try adding a teaspoon of finely grated lemon zest to the batter.
If you don’t have a water bath setup, bake the cakes at a slightly higher temperature but keep a close eye to prevent drying out.

Storage

Store the cakes in an airtight container at room temperature for up to 2 days for the best texture. If you need to keep them longer, refrigerate for up to 4 days but bring to room temperature before serving. Reheat gently in a low oven or microwave for a few seconds to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole milk instead of regular milk?

Yes, whole milk works perfectly and can even enhance the moistness of the cakes.

What can I do if the egg whites don’t whip properly?

Make sure your mixing bowl and beaters are completely clean and free from any grease. Also, using cold egg whites and adding an acid like lemon juice helps stabilize the foam.

Heavenly Mini Soft Cakes Recipe

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★★★★★

4.9 from 141 reviews

Heavenly Mini Soft Cakes are delicate, moist, and fluffy treats made with a combination of whipped egg whites and a smooth batter. These bite-sized cakes are baked in a gentle water bath to ensure an irresistibly soft texture and a hint of vanilla and lemon flavor, perfect for an elegant dessert or teatime indulgence.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 12 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Eggs

5 eggs, separated

Wet Ingredients

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

Dry Ingredients

68g cake flour (low protein, approximately 8%)
60g granulated sugar

Instructions

Separate the Eggs: Separate the eggs into whites and yolks, placing the whites in a bowl and refrigerating them to keep cool.
Prepare the Batter: In a clean bowl, combine the vegetable oil and milk until well mixed. Sift in the cake flour and stir until smooth. Add the egg yolks to this mixture and blend thoroughly. Set aside.
Preheat the Oven and Prepare Pan: Preheat your oven to 140°C (284°F). Line a brownie pan or cupcake tin with parchment paper or cupcake liners.
Beat Egg Whites: Take the chilled egg whites from the fridge. Add lemon juice, vanilla extract, and granulated sugar. Using a hand mixer, beat until soft peaks form.
Fold Mixtures: Gently fold a scoop of the whipped egg whites into the yolk-flour batter to lighten it. Then fold in the remaining whipped egg whites carefully but thoroughly to maintain the airiness.
Fill the Cups: Pour the batter into the prepared cups, filling each one. Tap the tin lightly to settle the batter and use a toothpick to remove any large air pockets.
Set up Water Bath and Bake: Place a baking tray on the lower oven rack and pour in enough hot water to create a water bath. Place the cake tin on the upper rack and bake for 60 minutes or until the cakes turn golden brown and a toothpick comes out clean.
Cool and Serve: Allow the cakes to cool in the tin before removing and serving to ensure they remain soft and moist.
Enjoy: Delight in these exquisitely soft mini cakes perfect for any occasion.

Notes

Using cake flour with low protein content is essential to achieve the soft texture.
Whipping egg whites to soft peaks carefully without overbeating ensures the cakes remain fluffy.
The water bath provides gentle, even heat to prevent cracking and drying of the cakes.
Folding the batter gently preserves air bubbles critical for lightness.
Room temperature ingredients help in even mixing and better cakes.

Keywords: mini soft cakes, fluffy mini cakes, water bath cakes, lemon vanilla cakes, delicate cakes, soft dessert, homemade cakes