Heavenly moist mini cakes: light, airy and delicately sweet

Heavenly moist mini cakes: light, airy and delicately sweet

These moist mini cakes offer a cloud-like texture with a delicious blend of light sweetness and a hint of lemon and vanilla. Made using a simple but precise method, these cakes are made to perfection using cake flour for a moist and tender crumb. Each cake is cooked gently in a bain-marie, ensuring that it remains soft and moist.


Why you'll love it:

The delicate texture and balanced sweetness of these Mini Soft Cakes make them irresistible. Using lemon juice not only enhances the flavor but also contributes to perfectly whipped egg whites, contributing to the airy structure of the cakes. This recipe is ideal for those who appreciate the finer details of baking that result in a superior end product.

Perfect occasion:

These moist mini cakes are perfect for snacks, brunches or as a refined dessert during meetings. They are also perfect for celebrations such as baby showers or birthdays where a light and elegant cake is desired. Serve them as a sophisticated treat to impress your guests or enjoy them as a delicious afternoon snack.

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Decorating Tips:

replaces the word nice with empty add a touch of elegance, dust the tops of these cakes with powdered sugar or lightly drizzle them with a simple frosting. Garnish with a little lemon zest or a fresh berry for a pop of color and freshness. If desired, serve each cake with a dollop of whipped cream and a mint leaf for an extra special touch.


  • 5 eggs, separated
  • 60g of vegetable oil
  • 75g of milk
  • 68g cake flour (low protein, about 8%)
  • 60g caster sugar
  • 1 tablespoon of lemon juice
  • 1 tablespoon of vanilla extract


  1. Separate the eggs by placing the whites in one bowl and the yolks in another. Store the bowl with the egg whites in the refrigerator to stay cool.
  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 mix well. Set this mixture aside.
  3. Preheat your oven to 140°C (284°F). Prepare a brownie or cupcake pan by covering it with parchment paper or cupcake liners.
  4. Take the egg whites out of the refrigerator. Add the lemon juice, vanilla extract and sugar. Beat with a hand mixer until soft peaks form.
  5. Gently fold a scoop of beaten egg whites into the yolk-flour mixture until well combined. Then incorporate the rest of the dough into the whipped whites gently but carefully.
  6. Pour the batter into the prepared cups, filling each one. Tap the mold lightly to decant the batter and remove air pockets by passing a toothpick through the batter.
  7. Place a baking sheet in the bottom rack of the oven and pour in enough hot water to create a water bath. Place the cake pan in the oven and bake for 60 minutes or until the cakes are golden brown.
  8. Let the cakes cool in the pan before serving.

Enjoy these exquisite mini cakes that are sure to delight with every bite!

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