Description
Embark on a delightful culinary journey with this Chinese Egg Cake, a light and fluffy dessert that’s perfect for any occasion. With its crispy exterior and airy center, each bite is a moment of indulgence. This versatile treat can be enjoyed during tea time, at special celebrations, or simply as a sweet snack. Easy to make and quick to prepare, this cake showcases the beauty of simplicity in baking. Whether served warm with tea or paired with fresh fruit, the Chinese Egg Cake is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 2 medium eggs (room temperature)
- 60 grams cake flour
- 40 grams castor sugar
- 5 grams oil (olive or vegetable)
- Warm water (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing bowl over a container of warm water to maintain warmth during egg whipping.
- Beat the eggs and castor sugar at high speed for 12-15 minutes until light and fluffy.
- Sift the cake flour into the egg mixture and gently fold in using a spatula.
- Add oil and mix until well incorporated.
- Line a muffin tin with paper liners and fill each cup two-thirds full with batter.
- Bake for 15-20 minutes until golden brown on top.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 90mg