Description
A classic Chinese Egg Cake recipe baked in an old-style way, yielding fluffy, golden cupcakes perfect for any occasion.
Ingredients
Units
Scale
Main Ingredients
-
- 4 middle size eggs, room temperature
- 120 g cake flour, 1 US cup (sifted flour)
- 80 g castor sugar, around 6 tablespoons + 2 teaspoons
- 1 tbsp. neutral oil without strong flavor
Optional
- Warm water (if in super cold days, for speeding up the whipping process, not required in summer days)
Instructions
- Preheat Oven: Preheat the oven to 180°C (around 350°F).
- Prepare Mixing Bowl: Prepare a larger container and add it half full with warm water, then place your mixing bowl on the warm water.
- Whip Eggs and Sugar: Add eggs and castor sugar to the bowl. Whip at medium speed until light and fluffy. Switch to low speed to remove large bubbles. This step is crucial for success and may take 12-15 minutes until the mixture reaches the ribbon stage.
- Combine Ingredients: Sift the flour into the bowl. Use a spatula to combine the mixture well. Lastly, add oil and combine thoroughly.
- Prepare Baking Mold: Prepare a mini 12 paper-lined muffin tin mold and pour the batter into the cups.
- Bake: Bake in the middle rack for 15 minutes until the surface is golden and well-colored.
Notes
- The muffin tin used is around 50*15mm for each cupcake.
- The Nutrition Facts are based on each single cake.
- This recipe was first published in 2015 and updated with more pictures and videos in 2024.
Nutrition
- Serving Size: 1 cake
- Calories: 45 kcal
- Sugar: Not Specified
- Sodium: Not Specified
- Fat: Not Specified
- Saturated Fat: Not Specified
- Unsaturated Fat: Not Specified
- Trans Fat: Not Specified
- Carbohydrates: Not Specified
- Fiber: Not Specified
- Protein: Not Specified
- Cholesterol: Not Specified
