Description
Indulge in the delightful experience of making Chinese Egg Cake, a traditional treat that balances simplicity with exquisite taste. With a crispy golden exterior and a light, fluffy center, these mini cakes are perfect for any occasion—from tea time to festive celebrations. This easy recipe uses basic pantry staples, ensuring that you can whip up this comforting dessert anytime. Each bite is a sweet reminder of cherished moments, inviting you to savor the joy of homemade treats.
Ingredients
Scale
- 2 middle-size eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tablespoons + 1 teaspoon)
- 5 grams oil (olive or vegetable oil, roughly ¾ teaspoon)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing bowl over a half-filled container of warm water to keep it warm.
- In the mixing bowl, beat the eggs and castor sugar at high speed until light and fluffy, about 12-15 minutes.
- Gradually sift in the cake flour and gently fold it into the egg mixture using a spatula.
- Add oil and mix until well combined.
- Line a muffin tin with paper liners and fill each cup about three-quarters full with batter.
- Bake for 15-20 minutes or until golden brown on top.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 114
- Sugar: 8g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 62mg