Mini Egg Cake (鸡蛋糕)
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Traditional Mini Egg Cake
Adapted from Alex Goh Baking Craft Series
Makes 12 | Prep Time: 30 mins | Bake Time: 20 mins
4 large eggs
7 oz (200g) castor sugar or fine sugar (do not use icing or powderd sugar)
A pinch of salt
6 oz (180g) all-purpose flour
1 tsp baking powder
1 oz (35g) Oil
Preheat the oven to 350F or 180C.
Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.
Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.
Add oil lastly and mix until well combined.
Pour into greased and floured 3.75 X 2-inch flora cupcake moulds, or paper lined muffin tin.
Bake at the middle rack of the oven for 20 minutes.
Remove cakes from the moulds immediately after baking. Set aside to cool.
- Oil can be omitted but the cake will taste a bit dry.
- Please follow the metric measurement for best results.
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