Description
Indulge in the delightful world of Chinese Egg Cake, a classic dessert that captures the essence of airy sweetness and comforting flavors. This recipe brings together simple ingredients, resulting in soft, fluffy cakes with a crispy exterior. Perfect for tea time or as a light dessert, these mini treats are sure to impress your family and friends. With a subtle sweetness from castor sugar and a delightful texture that melts in your mouth, each bite is a nostalgic experience that transports you to cozy gatherings and festive celebrations. Whether enjoyed plain or dressed up with fresh fruits, sauces, or teas, this Chinese Egg Cake is a must-try for any home baker.
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 other vegetable oil)
- Warm water (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Create a warm water bath by placing your mixing bowl on top of a container filled halfway with warm water.
- In the mixing bowl, beat eggs and castor sugar at high speed until light and fluffy (12-15 minutes).
- Sift in cake flour gradually, folding gently with a spatula until just combined.
- Add oil and mix until well incorporated.
- Line a muffin tin with paper liners and fill each cup two-thirds full with batter.
- Bake for 15-20 minutes until golden brown on top.
- Remove from oven and allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 egg cake (45g)
- Calories: 156
- Sugar: 9g
- Sodium: 34mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 66mg