Ingredients
Equipment
Method
- Preheat & prep: Preheat oven 350°F (175°C). Line a 12-cup tin with liners.
- Dry mix: Whisk flour, baking powder and salt in a bowl.
- Whisk yolks: In a large bowl beat egg yolks with ½ cup (100 g) sugar and vanilla until pale and slightly thickened. Fold in dry mix gently.
- Whip whites: In a clean bowl, whip egg whites to soft peaks. Gradually add remaining 3 tbsp (40 g) sugar and whip to firm glossy peaks. Gently fold one-third of the whites into the batter to loosen, then fold in remaining whites with care — keep as much air as possible.
- Bake: Spoon batter into liners about 2/3 full. Bake 12–14 minutes until a toothpick comes out clean and tops are springy. Cool in tin 5 minutes, then transfer to a wire rack.
- Make the soak: Whisk together evaporated milk, condensed milk, heavy cream, pumpkin pie spice and vanilla. Chill briefly.
- Soak: Using a skewer, poke several holes in each mini cake. Place cakes in a shallow tray and spoon the milk mixture evenly over them (or pour gently). Allow them to absorb — start with 2–3 tbsp per mini, add more if needed. Chill at least 1–2 hours, overnight best.
- Finish: Top with whipped cream, a dusting of cinnamon and optional pecan crumbs or orange zest. Serve cold.
Nutrition
Notes
Storage
Keep refrigerated up to 3 days. Best eaten within 48 hours for texture. Do not freeze after soaking.
Variations & tips
- Non-dairy: Use canned coconut milk + condensed coconut milk + coconut cream.
- Mini trifle: Layer cubed soaked cakes with whipped cream and caramelised pears.
- Less sweet: Reduce condensed milk by 1–2 tbsp and add a little extra evaporated milk
