This cake was a monumental excuse to use my adorable new cake pan for the first time. It wasn’t until I baked this cake that I realized how small it was. Hence the “mini”, which will from now on be attached to any cake I bake with this pan.
When you think of it though, a mini cake is a great idea. A cupcake is such a selfish treat, and a large birthday cake is, well, usually too large. Especially when your only purpose is to bake, not to eat. Let alone scarf down an entire cake standing in the kitchen while it is still warm from the oven. So a two-person cake is ideal. I can’t believe no one has never thought of that before.
This is the basic recipe for any layer cake, but served with fresh fruit (and possibly whipped cream, if you want to lie to yourself and think this is still “healthy” because there’s fruit involved) it totally stands on its own. Great Wednesday afternoon snack.
Mini genoise (sponge cake)
Prep time: 15 minutes
Cooking time: 30 minutes
- 2 tbsp butter
- 3 eggs
- 2/3 cup flour
- 1/3 cup + 1 tbsp sugar
- pinch of salt
1. Preheat oven to 360°F. Butter and flour a cake pan. Melt butter in a pan over low heat, then let cool.
2. Beat eggs with sugar for about 4 minutes, until the mixture is very pale and foamy.
3. Incorporate slowly the flour to the egg mixture with a spatula, stirring constantly. Then stir in butter and salt.
4. Pour batter in pan, then bake for 30 minutes. Let cool on a rack, then serve with fruit, or/and sprinkled with confectioners’ sugar.
- The more you beat the eggs and sugar, the lighter the end result.
- Be sure to let the butter cool down before adding it to the batter.
- Add any fruit to the batter right before baking.
Source: Recettes de gâteaux, by Abi Fawcett.