Description
Embark on a delightful culinary adventure with our easy Chinese Egg Cake recipe. These light and fluffy treats are perfect for any occasion, from casual gatherings to festive celebrations. Their airy texture and subtle sweetness will enchant your taste buds. Made with just a handful of simple ingredients, this recipe is not only quick but also a great way to bond with family in the kitchen. Whether enjoyed as a snack or dessert, these mini cakes are sure to impress friends and family alike.
Ingredients
Scale
- 2 medium-sized eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams oil (olive or vegetable, roughly ¾ tsp)
- Warm water (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a water bath by filling a container halfway with warm water and placing your mixing bowl on top.
- In the mixing bowl, whisk together the eggs and castor sugar until light and fluffy, about 12-15 minutes.
- Sift in the cake flour gradually and fold gently using a spatula.
- Add the oil and mix until just combined.
- Line a muffin tin with paper liners and fill each cup two-thirds full with batter.
- Bake for 15-20 minutes or 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 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg