Description
Discover the joy of making Chinese Egg Cake, a delightful and fluffy treat that embodies simplicity and tradition. With its airy texture and subtle sweetness, this cake is perfect for any occasion—from tea time to festive gatherings. Made with just a few basic ingredients, you can whip up these mini delights in under 30 minutes, making them ideal for last-minute cravings or celebrations. Serve them warm, topped with fresh fruits or whipped cream, and savor every bite of this charming dessert.
Ingredients
Scale
- 2 medium-sized eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tablespoons + 1 teaspoon)
- 5 grams oil (about ¾ teaspoon)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Fill a container halfway with warm water and place your mixing bowl on top.
- In the mixing bowl, beat together the eggs and castor sugar on high speed until light and fluffy (12-15 minutes).
- Sift the cake flour into the egg mixture and gently fold it in using a spatula.
- Add the oil and stir until well combined.
- Line a muffin tin with paper liners and pour the batter evenly into each cup.
- Bake for 15-20 minutes until golden on top.
- Let cool slightly before enjoying.
Nutrition
- Serving Size: 1 serving
- Calories: 113
- Sugar: 9g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 61mg