Description
Embark on a delightful culinary adventure with our Chinese Egg Cake, a light and fluffy treat that’s perfect for any occasion. This charming mini sponge cake boasts a crisp golden exterior and an airy, fluffy center that melts in your mouth. Enhanced with the subtle sweetness of castor sugar, each bite is a nostalgic journey into comfort food bliss. Ideal for tea time or as a sweet snack, these cakes are not only visually appealing but also incredibly easy to make, making them a must-try for bakers of all skill levels.
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 (¾ teaspoon olive or vegetable oil)
- Warm water (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing station using a bowl placed over warm water.
- Beat eggs and castor sugar together until light and fluffy, about 12-15 minutes.
- Sift in the cake flour and gently fold until combined.
- Add oil and mix well.
- Line a muffin tin with paper liners, filling each cup three-quarters full.
- Bake for 15-20 minutes until golden brown and springy to touch.
- Enjoy warm or at room temperature!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 128
- Sugar: 9g
- Sodium: 32mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg