Description
Embark on a delightful culinary adventure with this Chinese Egg Cake recipe, a traditional treat reimagined for simplicity and flavor. These light, airy cakes boast a crispy exterior and a soft, fluffy interior that makes them perfect for any occasion—be it tea time or festive celebrations. With just a handful of ingredients, you can create these subtly sweet delights that are sure to impress your loved ones. Their versatility allows them to shine as desserts, snacks, or even breakfast treats. Whether enjoyed plain or adorned with fresh fruits and honey, each bite promises an unforgettable experience.
Ingredients
Scale
- 2 medium 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)
Instructions
- Preheat your oven to 350°F (180°C).
- Fill a container halfway with water and place your mixing bowl on top to create gentle heat.
- In the mixing bowl, beat the eggs and castor sugar at high speed until light and fluffy (12 to 15 minutes).
- Gently sift in the cake flour and fold it into the mixture using a spatula.
- Add the oil and stir until well combined.
- Line a muffin tin with paper liners and fill each cup about two-thirds full with batter.
- Bake for 15 to 20 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake (50g)
- Calories: 130
- Sugar: 10g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg