Mini Vanilla Cake

My mini cake will be your best go-to bake option to indulge in during your tea/coffee sessions. All the required ingredients are common items in your pantry.

You can substitute room temperature butter with canola or olive oil. For this recipe, click here.

Ingredients

1cup=250 ml

plain flour, 6 tbs or 50g

Baking powder, ½ tsp

Baking soda, a pinch

Brown sugar, 4 tbs or 50g

Unsalted butter, 3 tbs or 36g

Salt, a pinch

Egg, 1 no.

Egg white, from 1 egg

Vanilla essence, ½ tsp

Buttermilk, 2 tbs

Notes:

All ingredients should be at room temperature. 

I used organic light brown sugar. Due to its crystal form, I ground it for a few seconds before adding it.

Avoid salt, if you are using salted butter.

Preparation

• Sieve the flour with baking powder, baking soda, and salt, and set aside.
• Grease the cake tin with oil. Lightly dust with flour and dust off any excess. You may use parchment paper instead.
• In a wide bowl, beat the butter for two minutes at low speed.
• Add sugar and beat again for two minutes until fluffy.
• Add egg, egg white, and beat for another two minutes.
• Add vanilla essence and beat for a few seconds.
• Preheat the oven to 180 degrees Celsius.
• Add flour in three parts and whisk to combine.
• Add buttermilk and whisk again.
• Transfer to the prepared cake tin and tap thrice (to remove air bubbles).
• Bake in the preheated oven for 35 to 40 minutes at 180 degrees Celsius.
• After 30 minutes insert a toothpick into the centre of the cake. If it comes out clean it is ready (depends on your oven).
• Transfer the cake to a wire rack and allow it to cool completely, then run a knife or spatula around the edge of the tin and turn the cake out.

Your tasty cake is ready. Enjoy with tea/coffee.

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