These super soft and light mini milk cakes are the perfect accompaniment for your breakfast. In a pot over low heat add half a cup of milk and unsalted butter then bring that to a simmer while stirring slowly until the butter is melted and when the mixture starts to boil, turn off the heat and set it aside.
In a clean bowl, add 2 large eggs then with an electric mixer, beat the eggs on low speed for about a minute then add half a cup of sugar and continue beating, this time on high speed for about 5 minutes. Sift all-purpose flour and baking powder into the beaten egg mixture then fold the dry ingredients in with a spatula until all the dry ingredients are moistened. The beaten eggs give these mini cakes their structure so make sure you are gentle when mixing the flour in.
Once the batter is smooth with no lumps add in the milk and butter mixture and fold it in until smooth and combined. Traditionally, these milk cakes are baked in a mini round cake mold, if you have the molds, add the butter to about three-quarters way full. If you don’t have the cake molds, you can bake this cake in a 7 by 4-inch loaf pan greased and lined with a parchment paper.
Bake the cake in a preheated 350 degrees Fahrenheit oven for 25 to 30 minutes and when using the mini cake molds, bake the cakes for 15 to 20 minutes. Remove the cakes from the pan and let them cool slightly before you serve them.
- ½ cup (100ml) milk
- 1/3 cup (65g) salted butter
- 2 large eggs
- ½ cup (100g) sugar
- 1 cup (120g) all-purpose flour
- ½ teaspoon(3g) baking powder