Description
Embark on a culinary adventure with this delightful Chinese Egg Cake recipe, a perfect blend of tradition and simplicity. With its crispy golden exterior and fluffy interior, each bite offers a unique experience that transcends the ordinary dessert. These cakes are not just treats; they elevate any occasion, from casual tea time to festive celebrations. Made with just five essential ingredients and ready in 30 minutes, they are an ideal choice for busy days or unexpected guests. Serve them warm or chilled, with fresh fruit or whipped cream, for an indulgent moment in your day.
Ingredients
Scale
- 2 medium eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams oil (¾ tsp, olive or vegetable)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a water bath by placing a mixing bowl over a container filled halfway with warm water.
- Combine eggs and sugar in the bowl; beat until light and fluffy for about 12-15 minutes.
- Gradually sift in the cake flour, gently folding it in.
- Add oil and mix until well integrated.
- Line a muffin tin with paper liners and fill each cup two-thirds full.
- Bake for 15-20 minutes until golden brown on top.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake (45g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg