Description
Embark on a culinary adventure with Chinese Egg Cake, a delightful treat that combines a crispy exterior with a fluffy, airy center. This traditional dessert is perfect for any occasion, from afternoon tea to festive celebrations. With its subtle sweetness and comforting flavors, each bite of this cake is sure to impress. Plus, it’s incredibly easy to make with minimal ingredients, making it an ideal choice for bakers of all skill levels. Whether you enjoy it plain or dressed up with fresh fruits and whipped cream, Chinese Egg Cake promises to be a showstopper at your next gathering.
Ingredients
Scale
- 2 medium eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams caster sugar (approximately 3 tablespoons + 1 teaspoon)
- 5 grams oil (olive or vegetable oil, roughly ¾ teaspoon)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing bowl over a container filled with warm water.
- Whip the eggs and sugar together at high speed until light and fluffy, about 12-15 minutes.
- Gently fold in the sifted cake flour without deflating the mixture.
- Add the oil and mix until fully incorporated.
- Line a muffin tin with paper liners and pour the batter into each cup until three-quarters full.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mini cake (45g)
- Calories: 125
- Sugar: 10g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg