This cake uses the normal method of making a sponge cake batter, the mini cakes are super soft and delicious, best served for afternoon tea. To begin preheat your oven to 180C then grease your mould take using butter or oil and smear it using your fingers and flour it with your all-purpose flour this will help so that your cake does not stick at the bottom or sides of your mould and get rid of the excess flour by tapping it on your counter or into the sink and keep it aside.

Crack your eggs into a clean bowl and to the eggs add vanilla essence for aroma and fragrance. Beat your eggs using an electric mixer for at least five minutes or more to get a ribbon consistency. Ribbon consistency means once you are done beating the eggs and you try to make waves it should form ribbons. Keep the egg mixture aside for later. In another bowl add in your salted butter you can use unsalted butter if you like.

To the butter add in your granulated sugar and then blend the mixture using an electric mixer for about 2 to 3 minutes. Be careful when you are blending so as not to spill and try to use a long vessel. As the butter melts it will incorporate slowly and gradually all the sugar into itself and that is what you want.

Once the sugar is well incorporated into the butter put a sieve on top of the mixture and add in your all-purpose flour or Maida, followed by baking powder. Sift it through to pass only the purest form of the Maida and baking powder. Then use your wooden spoon to blend all the mixtures. Many people add baking powder and baking soda.

But baking powder contains baking soda so there is no need to add baking soda. Now add in the prepared egg batter and fold in the mixture nicely. In the beginning, it is going to be hard to mix but as time passes by in a minute or two it becomes soft and gooey. The motion in which you rotate your spoon does not matter if it is clockwise or anticlockwise but the way you do it has to be in such a way you are filling air into the batter the more airy the batter is the softer your cake will be.

If your batter becomes stuck add in your milk little by little until you get the consistency of the batter you want this will take around five minutes. Now take your buttered and floured mini moulds and pour in your batter about three-quarters way full. Shake each mould to make sure it levels up and tap it to let out the air bubbles if there are any.

Bake the mini cakes in a preheated oven at 180C for 40 to 45 minutes in a conventional setting. Take them out of the oven and test them using a toothpick. If you are using one large baking mould, bake the cake for 60 minutes until a toothpick inserted at the centre comes out clean.

Insert it at the centre and if it comes out clean it is baked if it is not put it back into the oven. Let it rest for about 15 minutes till room temperature and then insert a knife and then flip it out. (Do not tamper with the cakes before it is completely cooled. )Then you can slice and enjoy.


  • 250 gms (1 cup) all-purpose flour
  • 250 gms (1 cup) granulated sugar
  • 100 gms butter (salted)
  • 75 ml (1/4 cup) milk
  • 4 eggs
  • 6 drops of vanilla essence
  • 1 tsp baking powder


  1. Pre-heat the Oven to 180 C temperature and also grease the cake mould and keep it aside.
  2. Beat the eggs with Vanilla essence until they are of ribbon consistency, and mix butter at room temperature with sugar using a whisk.
  3. Sift the All-purpose flour and Baking Powder into the bowl containing the butter and sugar incorporated.
  4. Using a ladle stir well the dry and wet ingredients, if more water is required pour in milk gradually.
  5. Add the above batter to the cake moulds you had set aside then tap the cake moulds to release air bubbles and bake the cake in the oven at a “Convection” setting mode with the temperature set to 180 degrees Celcius for about 45 minutes.