Description
Indulge in the delightful simplicity of Chinese Egg Cake, a nostalgic dessert that combines a golden crisp exterior with an airy, fluffy interior. Perfect for tea time or festive gatherings, these mini cakes are a treat that everyone will love. With just a handful of ingredients and straightforward preparation, you can enjoy this light and sweet delicacy in no time. The subtle sweetness from castor sugar enhances the overall experience, making each bite melt in your mouth. Whether served warm or at room temperature, Chinese Egg Cake is sure to impress!
Ingredients
Scale
- 2 middle-size 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 (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Fill a container halfway with water and place your mixing bowl on top to maintain warmth during whipping.
- In the mixing bowl, combine eggs and castor sugar. Beat on high speed for 12-15 minutes until fluffy.
- Gradually sift cake flour into the egg mixture and gently fold until combined.
- Stir in the oil 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 on top.
- 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: 130
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg