Chinese Egg Cake
A delightful treat with a tender, fluffy texture and sweet aroma, perfect for any occasion.
Ingredients
Main Ingredients
- 2 medium-sized eggs (room temperature) These contribute to the cake's rich flavor and moist texture.
- 60 grams cake flour (about ½ cup) Ensures a tender crumb.
- 40 grams castor sugar (about 3 tablespoons + 1 teaspoon) Fine sugar that blends seamlessly with the eggs.
- 5 grams oil (olive or other vegetable oil, approximately ¾ teaspoon) Enhances the cake’s soft texture.
- as needed N/A warm water Helps achieve the perfect consistency.
Instructions
Preparation
- Preheat your oven to 350°F (180°C).
- Take a container and fill it halfway with water. Place your mixing bowl on top to create gentle warmth for your ingredients.
- In your mixing bowl, combine the eggs and caster sugar. Beat vigorously for about 12 to 15 minutes until light and fluffy.
- Gradually sift the cake flour into your egg mixture and gently fold it using a spatula.
- Pour in the oil and stir until well blended.
- Line a muffin tin with paper liners and pour in the batter, filling each cup generously.
Baking
- Bake for approximately 15 to 20 minutes until the tops turn golden.
Serving
- Enjoy your fluffy egg cakes warm or serve with a cup of tea.
Notes
Serve warm for breakfast or as part of an afternoon tea. Add fresh fruit or a drizzle of honey for variation. Avoid cold eggs and do not overmix the batter.