Preheat your oven to 350°F and generously butter two mini muffin pans. Set them aside.

Using an electric mixer on high speed, beat the eggs until they become light and fluffy.

Gradually add the sugar while continuing to beat. Whip the mixture until it turns pale and reaches a soft peak consistency.

Reduce the mixer speed to low and add the cake flour in three separate additions. Mix each time just until the flour is incorporated, being careful not to overmix the batter. Once done, turn off the mixer.

Carefully spoon the batter into the prepared molds, filling each about ¼ inch from the rim.

Bake the cakes for approximately 12 minutes or until a toothpick inserted into the center comes out clean. Adjust the baking time slightly if necessary.

Remove the cakes from the molds while warm. These delightful egg cakes are best enjoyed fresh from the oven for maximum flavor and texture.