Old Style Baked Version Chinese Egg Cake

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: Making 12 mini egg cakes

Old-styled Chinese egg cake

Ingredients

• 2 middle size eggs

• 60g cake flour (1/2 US cup)

• 40g castor sugar (around 3 tablespoons+1 teaspoon)

• 5g oil (olive oil or other vegetable oil around 3/4 teaspoon)

• warm water (for speeding up the whipping process, not required in summer days.)

Instructions

1. Preheat the oven to 180 C around 350F.

2. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles.

3. Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.

4. Prepare a mini 12 paper lined muffin tin mold and pour the batter in.

5. Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Notes

If you want some cracks on the surface, use 200 C to bake at the first five minutes. The muffin tin I am using is around 50*15mm for each cupcake

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