Mini Egg Cake
Mini egg cake. Soft, airy, light sponge cake. Learn how to make these mini cakes.
Servings: 12
Calories: 277kcal
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
Oil can be omitted but the cake will taste a bit dry. Please follow the metric measurement for best results.
Nutrition
Serving: 1g | Calories: 277kcal | Carbohydrates: 53g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 83mg | Fiber: 2g | Sugar: 5g