Party Mini Cakes
Soft cocoa-flavored cake base, garnished with fresh cream and cocoa powder, perfect for cutting into small bite-sized squares.
Ingredients
egg yolks
7
caster sugar
60 g
cake flour (sifted)
160 g
baking powder
1/4 tsp
egg whites
7
caster sugar (for whipping egg whites)
120 g
vegetable oil
130 g
whipping cream (use after whipping)
1.5 cup
cocoa powder
24 g
baking soda
1/4 tsp
hot water (to mix cocoa liquid)
110 g
Instructions
1
Yolk Batter Preparation
Add sugar to the egg yolks, heat over a bain-marie and whisk until the mixture is thick and pale ivory in color.
2
Add Cocoa Mixture
Stir the mixed cocoa liquid into the yolk batter until evenly combined. Sift in the cake flour and baking powder and fold in gently until smooth.
3
Whip Egg Whites
Add the sugar to the egg whites and beat to near-stiff peaks. Fold about one third of the whipped whites into the yolk batter to even out the density, then fold in the remaining whites until uniform with no visible streaks.
4
Baking
Pour the finished batter into a 30 x 40 cm flat baking tray lined with non-stick parchment. Bake at 175 C for about 25 minutes. The cake is ready when the surface springs back lightly to the touch and no longer sounds wet when tapped.
5
Demolding
Remove the cake from the tray immediately after baking and peel back the parchment around the edges to prevent the cake from shrinking as it cools.
6
Assembly and Decoration
Once the cake is completely cool, slice it horizontally into two equal layers. Spread whipped cream over one layer, then place the second layer on top. Frost the top with more whipped cream and dust with cocoa powder or decorate with sliced fruit. Trim the uneven edges and cut into small squares.
