Mini Butter Cakes

These mini butter cakes have a rich buttery fragrance and a refreshing taste with a soft and moist texture. To make a smooth and moist pound cake, the temperature is the key. All ingredients must be at room temparature. Soak three eggs in hot water (70-80c) for 20 minutes. Add 150 grams of unsalted room-temperature butter in a mixing bowl and lightly mix it with a spatula to cream it.

Add 120 grams of icing sugar to the butter and mix until the sugar and butter are well incorporated. Switch to a hand whisk and beat the butter and sugar on medium speed until the butter becomes creamy, light, and fluffy. Preheat the oven to 165C (330F). Break the warm eggs into a bowl and beat them well. Add the beaten eggs to the butter mixture in small additions and beat well after each addition.

After pouring a little at a time, mix at medium speed until the egg and butter are thoroughly combined. Ultimately, your butter should be very silky, light, and smooth. Mix 150 grams of cake flour and 4 grams of baking powder, then sift into the butter in two additions. Use a spatula to combine the flour with the butter until well combined before adding the next batch.

Mix until the flour is incorporated in the butter and you have a smooth batter. Finally, add a teaspoon of vanilla extract and 45 ml of cream. Fold them into the cake until smooth. Grease the inside of your cake moulds with softened butter, and then divide the batter into the pans. Bake them in the bottom of the oven at 165 degrees Celcius for 50 to 55 minutes.

Once baked, immediately remove them from the oven and remove the mould to let the cakes cool down. Once cooled, wrap it in plastic wrap and store it at room temperature overnight. Serving the next day, your cakes will be super moist. Enjoy with a cup of tea.