Mini soft, airy, light egg sponge cake. Learn how to make these easy and quick mini cakes!
My friend CP is a fantastic baker.
She always posts her beautiful baking recipes on Facebook.
A few weeks ago, I asked her if she would be willing to share some of her recipes with the readers of Rasa Malaysia and she gladly said yes.
I chose four baking recipes from her, which I will be posting in the next few weeks.
They are all great stuff, and I hope you will love what she shares with us.
This mini egg cake or 鸡蛋糕 caught my attention when I was going through her photos.
These mini cakes were my favorite when I was growing up as my mother would always buy them from the market, and I would snack on it the whole day: breakfast, tea, and supper, or whenever I am hungry.
So this recipe does bring a lot of childhood memories back.
My friend CP told me that she adapted the recipe from a baking book by a very popular Malaysian baker.
It is an easy recipe and takes less than 1 hour, so everyone can make this.
There are no special ingredients involved so there is no need to stock up on new ingredients.
Trust me, these mini egg cakes are soft, pillowy, and absolutely tasty.