Butter Mini Cakes
Classic mini sponge cake made with whipped egg white batter, featuring a soft, fluffy texture and a light dusting of powdered sugar.
Ingredients
butter
100 g
egg whites
100 g
brown sugar
50 g
vanilla extract
a pinch
almond flour (sifted)
50 g
cake flour (sifted)
50 g
powdered sugar (for decoration)
to taste
Instructions
1
Whip egg whites
Pour egg whites, brown sugar, and vanilla extract into a glass bowl, and whisk until the foam becomes fine.
2
Add almond flour
Add almond flour and fold in until evenly combined.
3
Add flour
Add cake flour and mix into a smooth batter.
4
Melt butter
Place butter in a saucepan and melt over low heat, then cool to 50–60°C. Pour the liquid butter into the batter in several additions and fold gently.
5
Rest and fill molds
Let the batter rest for about 30 minutes, then transfer to a piping bag and pipe into molds, filling each about 8/10 full.
6
Bake and decorate
Bake in a preheated oven at 170°C for 10–15 minutes. Once out of the oven and cooled, dust the surface with powdered sugar to finish.
