Step 1: Preheating and Preparation
First, preheat your oven to 375°F (190°C). While standard cakes bake at 350°F, we increase the heat slightly for the Pink Cake Junior to trigger the Maillard reaction faster without drying out the center. Grease a 6-inch round pan—the smaller diameter is the secret to the "Junior" speed.Step 2: Whisking the Dry Foundation
In a medium bowl, whisk together your flour, sugar, baking powder, and salt. Pro Tip: Sifting your flour here takes exactly 30 seconds but increases the aeration by 20%, ensuring the cake remains light rather than dense.Step 3: Integrating the "Pink" Elements
Create a well in the center of your dry ingredients. Pour in the melted butter, egg, milk, extract, and your coloring agent. Fold gently using a spatula. Do not overmix! Over-agitation develops gluten, which is the enemy of a tender Pink Cake Junior. Stop as soon as no streaks of white flour remain.Step 4: The Rapid Bake
Pour the batter into your prepared pan. Smooth the top and tap the pan twice on the counter to release trapped air bubbles. Slide it onto the middle rack. Because of the 6-inch pan size, the heat reaches the core 40% faster than a 9-inch pan.Step 5: The Toothpick Test
At the 18-minute mark, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Let it cool in the pan for 5 minutes before transferring to a wire rack.
