Chinese Egg Cake Recipe

Old style Chinese egg cake calls everybody’s childhood memory. This is also referred as mini Chinese sponge cake.

Serves: Making 12 mini egg cakes

Ingredients

2 middle size eggs (room temperature eggs)
60g cake flour (1/2 US cup)
40g castor sugar (around 3 tablespoons+1 teaspoon)
5g oil (olive oil or other vegetable oil around ¾ teaspoon)
warm water (for speeding up the whipping process, not required in summer days.)

Instructions

1. Preheat the oven to 180 C around 350F.
2. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage. 
3. Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
4. Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
5. Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Recipe Notes

• The muffin tin I am using is around 50*15mm for each cupcake

Recipe by: chinasichuanfood.com

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