Make these mini vanilla cakes and fill them with whipped cream, the combination is a soft dessert that will melt in your mouth. Start by separating 4 egg whites from the yolks then start whipping the egg whites on high speed until its whitish and has doubled in size then add 120 grams of sugar gradually while whipping the mixture on medium speed. The sugar not only adds sweetness to this cake but will also give the mini cakes their structure.
Whip the egg white and sugar mixture until it has reached a stiff peak and quadruple in size. Bring the 4 egg yolks and add them in the egg white mixture and mix it in on low speed then add vanilla essence for flavouring and mix until you get a homogenous mixture. Sift 100 grams of cake flour to the batter and at this point, you will switch to a spatula and fold the flour in so that you do not overbeat the batter and break the air pockets made by the egg whites.
Fold in a circular motion from bottom to top and be gentle with the batter, once all the flour is moistened in the batter, add 24 ml of milk and 24 ml of oil and fold that in. Another reason why this cake is soft and will remain so is that you are using oil instead of butter, if you will, you can still substitute oil with butter. You will need cake mould with a 12 cm diameter, buttered and lined with parchment paper. Pour the batter in the prepared cake pan and bake in a preheated 350 degrees Fahrenheit oven for 23 to 30 minutes.
To prepare the whipped cream, add 200 ml of cold whipped cream in a large mixing bowl together with 15 grams of sugar and whip on high speed until the cream is thick and has doubled in volume, this should take about 10 minutes. Add the whipped cream in a piping bag and set aside. Once the cakes are baked, remove from the oven and let them sit for 10 minutes before removing them from the pan and onto a wire rack.
Let the cakes cool completely before piping them with the cream, if you pipe then while still hot, the cream will not hold in the cake and will melt. Once the cake is completely cooled, use a knife to make a little space in the centre halfway into the cake then pipe the cream in the cake, making sure the cream gets into the cake well. Decotare the top with powdered sugar then slice and serve.
- 4 egg whites
- 4 egg yolks
- 120 grams of sugar
- A tbsp of vanilla extract
- 100 grams cake flour
- 24 ml of milk
- 24 ml of cooking oil
- Cold whipping cream (200ml)
- Sugar 15g
- For Decoration; Powdered sugar
- Mix egg whites and sugar for 4-5 minutes at high speed (add sugar three times).
- Add 4 egg yolks and vanilla extract and mix slowly for 30 seconds.
- Sift flour and mix.
- Add the dough to milk + cooking oil and mix quickly.
- Bake the cake in a preheated oven and allow it to cool completely.
- Fill the cake with whipped cream.