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My friend CP is a fantastic baker.
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.
Spongey Chinese Mini Egg Cake
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, supper… or whenever I am hungry.
So this recipe does bring back a lot of childhood memories.
Ingredients for Mini Egg Cakes
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.
All you need is:
- Eggs
- Sugar
- Salt
- Flour
- Baking powder
- Oil
Trust me, these mini egg cakes are soft, pillowy, and absolutely tasty.
Enjoy!
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mini Egg Cake
Ingredients
- 4 large eggs
- 7 oz. castor sugar or fine sugar (do not use icing or powderd sugar)
- A pinch of salt
- 6 oz. all-purpose flour
- 1 tsp baking powder
- 1 oz. Oil
Instructions
- Preheat the oven to 350°F (180°C).
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
You meant 4 eggs whites? No yolks?
I could never whip it up till foamy with yolks and white eggs together ….
Thanks for sharing this recipe! I had to try it when I saw this! I’ve made 2 batches so far. The first I had used confectioners sugar( didn’t read the whole recipe) and it was good! Soft when just baked but turn pretty hard when cooled. Then, today I made it with regular sugar, the result is about the same. They are not soft and fluffy at all but have an awesome taste! Reminds me of ‘home’. Anyway, what else can I do to make sure they come out soft? I followed the recipe to a T. Method error? Too much or not enough beating? Thanks so much!!
Need more beating. :)
Wow! That was quick!! Is this better to use a hand beater or whisk? And for how long?
Hand beater until the egg white becomes foamy like sponge. And when you turn over the hand beater, it sticks and wouldn’t drip and not liquidy.
You mentioned in the recipe “large eggs” did you mean just the egg whites and no yolk?
Large eggs means whole eggs.
Hi, I wonder how long it can keep?
HI Bee, Is this something like kuih bahulu? Thanks
No softer and nicer.
Hi Bee,
How to make the recipe light & fluffy? Is it the same way as making the Chiffon cake? beat till it can stand? please elaborate more on this step. Thanks!
Thanks for sharing the recipe. I used organic brown sugar instead but need longer time to whisk as brown sugar is moist and not that fine. I cut down the sugar content to 175g but still a bit sweet for me. Maybe next time I will try 150g. Simple and great one for family.
Can I use self raising flour instead of all purpose flour?
Where did you get your cake mini pans?
Those were from Asia.
Hi,
So far, I have only see beat eggs and sugar till thick and pale yellow. Your receipe called for “light and fluffy”.
Can you advice me how can I tell if is light and fluffy stage (Eg, if ridges is form, estimated how many minutes of beating time to reach that stage)
Thank you so much.
Wait! So are we supposed to beat the eggs and sugar until pale thick and yellow (5 minutes beating time)? Or just until combined (2 minutes beating time).
PLZ reply ASAP Bee!
I really wanna make this cake, but I’m very confused on the steps with the beating the sugar and eggs.
Thx
Hi, can use the normal size love or round baking tin, or even do it as cup cake by pouring it in cup cake paper