Description
Embark on a delightful culinary adventure with this Chinese Egg Cake recipe, where tradition meets simplicity. This charming dessert features a beautifully crisp exterior and an ethereal, fluffy center, making it a perfect treat for any occasion—be it tea time, celebrations, or simply as a sweet snack. With its subtle sweetness and airy texture, each bite of these mini cakes invites you to relish a moment of indulgence that feels like home. Easy to make and visually appealing, they are sure to impress family and friends alike.
Ingredients
Scale
- 2 medium-sized 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, roughly ¾ teaspoon)
- Warm water (optional, for whipping)
Instructions
- Preheat oven to 350°F (180°C).
- Prepare a water bath: fill a container halfway with warm water and place a mixing bowl on top.
- In the mixing bowl, whisk eggs and castor sugar together until light and fluffy (12-15 minutes) until reaching the ribbon stage.
- Gently sift in the cake flour and fold into the mixture carefully to maintain volume.
- Add oil and mix until incorporated.
- Line muffin tin with paper liners and fill each cup about three-quarters full with batter.
- Bake for 15-20 minutes or until golden brown.
- Allow cooling slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 136
- Sugar: 10g
- Sodium: 36mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 61mg