Description
Indulge in the delightful simplicity of Chinese Egg Cake, a light and airy dessert that perfectly balances tradition and modern taste. This recipe is not just easy to make but also versatile, ideal for serving at tea time, family gatherings, or any special occasion. With its fluffy texture and subtle sweetness, each bite is a heavenly experience that will leave you craving more. In just 30 minutes, you can whip up a batch of these charming mini cakes that are sure to impress both family and guests alike.
Ingredients
Scale
- 2 medium-sized eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams oil (olive or vegetable oil, roughly ¾ tsp)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Fill a container halfway with water and place your mixing bowl on top.
- In the mixing bowl, beat the eggs and castor sugar at medium speed until light and fluffy for about 12-15 minutes.
- Gradually sift in the cake flour, gently folding it into the egg mixture until fully combined.
- Add oil and mix until well blended.
- Line a muffin tin with paper liners and fill each cup about two-thirds full with batter.
- Bake for 15-20 minutes or until golden on top.
- Remove from oven, allow to cool slightly, then enjoy!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 107
- Sugar: 8g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 62mg