Description
Indulge in the delightful world of Chinese Egg Cake, a fluffy and light dessert that brings warmth to any occasion. With its airy texture and subtle sweetness, this cake is perfect for tea parties, celebrations, or as a simple snack. Made with just a handful of pantry staples, it’s quick and easy to prepare, making it an ideal treat for both novice bakers and seasoned chefs alike. Enjoy these cakes warm or at room temperature, and let their comforting flavors transport you to the heart of traditional Chinese baking.
Ingredients
Scale
- 2 medium eggs (room temperature)
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tablespoons + 1 teaspoon)
- 5 grams oil (olive or vegetable oil, roughly ¾ teaspoon)
- Warm water as needed (optional)
Instructions
- Preheat your oven to 350°F (180°C).
- Set up a mixing bowl over a container of warm water.
- In the bowl, beat together the eggs and castor sugar at high speed for about 12–15 minutes until fluffy.
- Gradually sift in the cake flour and gently fold it into the mixture with a spatula.
- Stir in the oil until fully incorporated.
- Line a muffin tin with paper liners and fill each cup about two-thirds full with batter.
- Bake for 15–20 minutes or until golden brown on top.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 133
- Sugar: 10g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 86mg