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.
5 Secrets to 20 Min Dinners
Get tricks for quick & easy meals!
Mini Egg Cake
Mini egg cake. Soft, airy, light sponge cake. Learn how to make these mini cakes.
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
Directions
-
1
Preheat the oven to 350°F (180°C).
-
2
Whip eggs, castor sugar and salt with wire whisk at medium speed until light and fluffy.
-
3
Fold in sifted flour mixture (all purpose flour and baking powder) with rubber spatula until well combined.
-
4
Add oil lastly and mix until well combined.
-
5
Pour into greased and floured 3.75 X 2-inch flora cupcake moulds, or paper lined muffin tin.
-
6
Bake at the middle rack of the oven for 20 minutes.
-
7
Remove cakes from the moulds immediately after baking. Set aside to cool.
Recipe Notes
Oil can be omitted but the cake will taste a bit dry. Please follow the metric measurement for best results.
Apryl
I made it today, followed the exact recipe and came out sooo good:)
Rasa Malaysia
Hi Apryl, awesome. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Girl
Hi, May i know what is the temperature to bake it for 20mins?
Rasa Malaysia
Hi Girl, did you check the recipe card? It’s stated clearly in the first step.
Cindy
The texture is like bahulu, which I don’t like. Not sure what went wrong
Rasa Malaysia
You didn’t beat the eggs enough that’s why it’s not spongy.
Neli Howard | Delicious Meets Healthy
These are really cute and I’m sure guests would love being served these for dinner dessert. Pinned ?
Baozi
I made this today and it taste good. I like about it is soft inside and a bit chewy with crips on top.
But, I am not sure why mine is a bit flat on top and not curve like yours.
Any idea?
Thanks
Christina
I want to bake this like a cake instead of baking in cupcake tins… how could I do that?
When you say whip, just the egg whites? and if yes do I add the yolks in at the end or do I not add them at all?
LY
Hello, I tried this recipe yesterday and they turned out great! The only issue is how to store them and keep their crust crispy! Will make again.
Kassie
I tried this today and it came out really dense…not light and fluffy at all! I followed the recipe to a the T and still it came out dense. The brown also didn’t top at the 20 minute mark despite the cake being baked thoroughly. Were we suppose to only use egg white only? I used all four egg and egg yolk. I beat it (roughly 5-10 min) till light and fluffy, used the right kind of sugar, and also took it out straight away after taking out of oven. I don’t understand what I did wrong. Here is an imgur link for the final product. It’s pale yellow and the texture is weirdly wrong. Imgur / v2Ld6xm. I’m really disappointed.
Rasa Malaysia
Not sure what happened but they are not supposed to be dense.
Kassie
So I followed this recipe to the T… It turned out too dense and didn’t rise properly. The top wouldn’t brown either…which is really weird. I have no idea what I did wrong. It isn’t light at all and looks nothing like the photo. I made sure to whisk till light, made sure to use the right kind of sugar, and took it out immediately after taking out of oven. I just realize after going through the comment that you might have meant EGG WHITE. Not EGG + egg YOLK? This recipe needs more clarifications! This was a huge disappointment :( I just beat all four eggs in with the sugar. Ack.
http://i.imgur.com/v2Ld6xm.jpg << the image of the final result.
Melody
Hi RM, I wanted to bake this but afraid 200g sugar is too sweet. Please advise if I can cut the sugar to 150g or less for this recipe and will it affect the cake texture (soft cottony)? Thanks.
Rasa Malaysia
I think it should be fine.
CHRISTINA LING
I TRIED THE RECEIPE BUT THE OUTCOME IS NOT SO SATISFIED. THE CAKE SEEM NICE WHEN IN OVEN BUT WHEN TAKE OUT THE CAKE BECOME SMALLER THEN THE OUTER PART IS HARD BUT INSIDE IS SOFT . PSE ADVICE HOW I CAN IMPROVE IT.
Rasa Malaysia
It’s your egg white, you didn’t beat enough.
Lena
Thank you RM. Your recipe is awesome..I follow every steps and I beat the eggs (yolks and white) together.. the outcome is as stated. FABULOUS. LITTLE crisp on the outside and fluffy cotton candy soft in the inside.
Rasa Malaysia
Awesome thanks so much!