We enjoyed these mini cakes with my oldest and best friend Kylee on her birthday. Ky and I first met at the tender age of two. Awww! Yes, well Mom say's we were making mud pies together back then and continue to share a love of food to this day. Ky is going to hate this because she is very modest but she just so happens to be the best home cook I know. I think it's because she doesn't follow a recipe and is really good at creating amazing flavor combination's on a whim. She is the only person I know that would prefer to cook on her birthday and that she did!
PS - did I mention she is an electrial engineer? Who say's girls can't be amazing cooks and break down the barriers in a male dominant career? Sorry for boasting Ky, but I'm just so proud of you!
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 3 large whole eggs plus 2 large egg yolks, room temperature
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 1/8 tsp salt
- 1 tsp pure vanilla extract
- 2 cups heavy cream
- 2 tbsp confectioners sugar
- fresh strawberries, raspberries and blueberries
- Preheat oven to 350°. Grease muffin tin (make sure to grease well as sponge cake has a tendency to stick). Sift together flour and corn starch and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, granulated sugar, salt and 1/2 tsp vanilla extract. Beat on high speed until thick and pale (should be able to hold a ribbon-like trail on the surface), about 5 minutes. Add oil in a steady stream, mixing until just combined. Remove bowl from mixer and fold mixture several times.
- Add flour mixture to egg mixture. With mixer on low speed, beat until just combined.
- Evenly pour batter into muffin pan. Bake until toothpick inserted into cake comes out clean, about 17-20 mins.
- Immediately invert cakes onto wire rack. Then reinvert cakes, and let them cool completely, top side up.
- In a bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and remaining vanilla extract. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 mins.
- Using a serrated knife, cut cakes in half. Place one of the bottom layers on a plate. Spread a few dollops of cream on top and cover with berries. Cover with the top half of the cake and repeat cream and berries. Serve immediately!