Ingredients:
- 4 large eggs, at room temperature
- 1/2 cup granulated sugar
- 1 cup cake flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk, at room temperature
- 1/4 cup unsalted butter, melted
Instructions:
1. Preheat your oven to 350°F (175°C). Prepare a mini muffin tin by greasing it or lining it with muffin liners.
2. In a large mixing bowl, whisk the eggs and sugar together until pale and fluffy, about 5 minutes.
3. Gently fold in the sifted cake flour and salt until just combined, taking care not to deflate the mixture.
4. Mix in the vanilla extract, milk, and melted butter until the batter is smooth.
5. Fill each muffin cup about 3/4 full with the batter.
6. Bake for 10-12 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes:
- Ensure all ingredients are at room temperature to achieve a fluffy texture.
- Do not over-mix the batter to keep the cakes light and airy.
ps- not my recipe
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