Description
Embark on a delightful culinary journey with this Chinese Egg Cake, a perfect blend of tradition and simplicity. This airy treat features a crispy exterior that gives way to an extraordinarily fluffy center, making it an ideal dessert for any occasion. Whether enjoyed during tea time or at festive gatherings, each bite is a heavenly experience. With just a handful of ingredients and straightforward steps, you can create this quick and easy dessert that will surely impress friends and family alike.
Ingredients
Scale
- 2 middle-size eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams oil (olive or vegetable oil, roughly ¾ tsp)
- Warm water as needed (optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Set up a water bath by filling a container halfway with water and placing your mixing bowl on top.
- In the mixing bowl, beat together eggs and castor sugar at high speed for 12-15 minutes until light and fluffy.
- Gradually sift in cake flour, folding gently to maintain airiness.
- Add oil and stir gently until well combined.
- Line a muffin tin with paper liners, then fill each cup with batter.
- Bake for 15-20 minutes until golden brown.
- Allow cooling slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 143
- Sugar: 10g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 37mg