Pinch Cakes
INGREDIENTS
·
3/4
cup granulated sugar
·
3
eggs
·
2
cups all purpose flour
·
1
teaspoon baking powder
·
1/2
teaspoon baking soda
·
1/4
teaspoon salt
·
1
teaspoon vanilla extract
·
1/2
cup whole milk
·
3
tablespoons unsalted butter, melted and slightly cooled
·
Vegetable
oil for greasing the pan
·
Chocolate
sprinkles, crumbled chocolate cookies, shredded coconut, cheddar cheese, or
other desired toppings
INSTRUCTIONS
1. In a large bowl, beat
together the sugar and eggs until light and fluffy. Slowly mix in the flour,
baking powder, baking soda, and salt. Whisk in the vanilla extract, milk, and
butter to form a smooth batter. Cover and allow to rest for 1 hour.
2. Place Indonesian cake
mold or aebleskiver pan over medium heat. Once heated, grease the cavities and
decrease heat to medium-low/low. Transfer the batter to a pastry bag or plastic
bag with the corner snipped off. Pipe the batter into the greased cavities,
halfway full. Cover the pan and cook for about a minute. If desired, top the
cakes with desired toppings. Cover the pan again and cook to desired doneness,
2-3 minutes total for half-done or up to 4 for completely cooked through.
3. Remove with a chopstick
or small spoons. Repeat with remaining batter, greasing as needed, and serve
immediately.
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »