Ingredients
Egg Cake:
- 2 middle-size eggs, room temperature
- 60 grams cake flour (about ½ cup)
- 40 grams castor sugar (approximately 3 tbsp + 1 tsp)
- 5 grams olive oil or other vegetable oil (roughly ¾ tsp)
Optional:
- Warm water as needed, for speeding up the whipping process, especially on colder days
Instructions
- Preheat your oven: Preheat the oven to 350°F (180°C).
- Mix eggs and sugar: In a mixing bowl, beat eggs and caster sugar until light and fluffy, about 12 to 15 minutes.
- Add flour: Gradually sift in the cake flour and gently fold it into the mixture.
- Stir in oil: Pour in the oil and stir until well blended.
- Prepare muffin tin: Line a muffin tin with paper liners.
- Fill muffin cups: Pour the batter into each cup of the muffin tin.
- Bake: Bake for 15 to 20 minutes, or until the tops are golden.
- Serve: Enjoy your Chinese Egg Cakes!
Notes
- If you prefer a gluten-free version, substitute cake flour with a gluten-free flour blend made for baking. Adjust batter consistency with warm water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake
- Calories: Approximately 90 kcal
- Sugar: 7g
- Sodium: 20mg
- Fat: 2.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg
