Description
Indulge in the delightful world of Chinese Egg Cake, a light and fluffy treat perfect for any occasion. This easy recipe brings together simple ingredients to create cakes with a delicate texture and subtle sweetness that will charm anyone who tries them. Whether enjoyed during tea time, as a festive dessert, or simply as a sweet snack, these airy delights are sure to bring comfort and joy. In just 30 minutes, you can whip up these delicious cakes that not only look beautiful but also taste divine.
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, roughly ¾ teaspoon)
- Warm water (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing bowl over a container of warm water.
- Beat the eggs and sugar at high speed for 12-15 minutes until fluffy and ribbon-like.
- Gradually sift in the cake flour and gently fold to combine.
- Add oil and mix until well blended.
- 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 slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 150
- Sugar: 10g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg