Heavenly Mini Soft Cakes

These mini soft cakes deliver a melt-in-your-mouth texture, subtly sweet flavor, and a cloud-like softness thanks to whipped egg whites and a gentle bake in a water bath. They’re an elegant, refined treat perfect for tea time or special occasions.

Why You’ll Love This Recipe

These mini soft cakes are the epitome of delicate baking. Light as air and gently sweet, they melt in your mouth with a tender crumb that feels like a cloud. The subtle infusion of lemon and vanilla makes them fragrant and refreshing, while the gentle water bath baking method ensures a consistently moist and fluffy texture. They’re a sophisticated treat — perfect for those who savor finesse in every bite.

Ingredients

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

Instructions

1. Prep the Eggs

• Separate the egg whites and yolks.
• Place egg whites in the fridge to keep them cool.

2. Prepare the Batter Base

• In a clean bowl, whisk together the vegetable oil and milk until emulsified.
• Sift in the cake flour and mix until no lumps remain.
• Add egg yolks and blend until smooth and well incorporated. Set aside.

3. Preheat Oven

• Set your oven to 140°C (284°F).
• Line a cupcake tin or brownie pan with parchment or cupcake liners.

4. Whip the Egg Whites

• Remove egg whites from the fridge.
• Add lemon juice, vanilla extract, and sugar.
• Beat with a hand mixer until soft peaks form.

5. Combine the Batters

• Gently fold a scoop of whipped whites into the yolk mixture to lighten.
• Then carefully fold the rest of the egg whites into the batter, maintaining as much volume as possible.

6. Fill and Bake

• Fill each cup or mold with the batter.
• Tap the pan lightly to release any air bubbles.
• Optionally run a toothpick through each one to eliminate larger bubbles.

7. Bake in a Water Bath

• Place a deep tray on the oven’s lower rack, fill it with hot water.
• Set the cake pan above it and bake for 60 minutes or until the tops are golden and set.

8. Cool and Serve

• Let cakes cool in the tin before gently removing.
• Decorate and serve.

Notes

• Use cake flour for the softest texture.
• Be sure not to overmix once combining the egg whites — gentle folding is key.
• The water bath is essential for maintaining moisture and preventing cracks.
• You can refrigerate leftovers in an airtight container for up to 3 days.

The Goods