Description
Embark on a delightful culinary adventure with this recipe for Chinese Egg Cake, a beloved treat that combines a light, fluffy texture with subtle sweetness. Ideal for any occasion, from casual tea time to festive celebrations, these airy cakes are simple to prepare and sure to impress. With a unique whipping technique, each cake features a golden exterior that encases a soft center, making every bite an unforgettable experience. Perfectly paired with tea or coffee, this charming dessert is both comforting and versatile.
Ingredients
Scale
- 2 medium eggs (room temperature)
- 60 grams cake flour
- 40 grams castor sugar
- 5 grams oil (vegetable or olive)
- Warm water (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a warm water bath by placing a mixing bowl over a container filled halfway with hot water.
- In the mixing bowl, beat the eggs and castor sugar at high speed for 12-15 minutes until light and fluffy.
- Gradually sift in the cake flour, gently folding it into the mixture without deflating it.
- Add the oil and mix until 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.
- Allow to cool before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg