Description
Embark on a delightful culinary adventure with this Chinese Egg Cake recipe. This airy, fluffy dessert is a perfect blend of tradition and simplicity, transforming any moment into a celebration. With its golden exterior and light texture, each bite is a heavenly experience that will impress your guests. Ideal for tea time or as a sweet snack, these mini cakes are easy to whip up in just 30 minutes!
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 (about ¾ teaspoon)
- Warm water (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Create a warm water bath by filling a container halfway with hot water and placing your mixing bowl on top.
- In the mixing bowl, combine eggs and castor sugar; beat at high speed until fluffy and smooth, about 12 to 15 minutes.
- Gently sift in cake flour and fold in using a spatula to maintain airiness.
- Add oil and blend until well combined.
- Line a muffin tin with paper liners and evenly pour in the batter.
- Bake for 15 to 20 minutes until tops are golden brown.
- Let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 113
- Sugar: 10g
- Sodium: 25mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 63mg