Yummy and super moist soft butter cake made with full~fat milk which adds flavor and tenderness to these mini cakes.
180 g salted butter, softened and cut into small pieces
30 g caster sugar
3 egg yolks
¾ tsp vanilla extract
150 g self-raising flour, sifted
45 ml full-fat fresh milk
3 egg whites
70 g caster sugar
Preheat oven to 350 degrees Fahrenheit then butter and lightly flour the cake molds or a baking tin.
Cream butter and 30 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary.
Add egg yolks one at a time, plus vanilla extract with the last yolk. Beat thoroughly after each addition until the egg yolks are mixed well and the sugar is dissolved.
Sift the flour into the butter mixture in quarters and fold with a spatula alternating the flour with milk in 2 batches, fold just until the flour is moistened and the batter is smooth.
In a separate mixing bowl, whisk egg whites till thick. Continue whisking whilst gradually adding 70 g sugar, till egg whites form stiff peaks.
Fold egg whites into flour mixture in 3 batches, scraping down as necessary to ensure even mixing.
Pour the batter in the prepared cake molds or baking tin and bake the case in a 350 degrees Fahrenheit preheated oven for 45 to 50 minutes.
If baking with the mini cake molds, bake the cakes for 30 to 35 minutes.
Enjoy your Creamy Butter mini Cake.