Old-styled Chinese egg cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium eggs, room temperature
02 -
120g cake flour (1 US cup, sifted)
03 -
80g castor sugar (about 6 tablespoons + 2 teaspoons)
04 -
1 tablespoon neutral oil (without strong flavor)
→ Optional
05 -
Warm water (only needed in cold weather to speed up whipping)
# Instructions:
01 -
Preheat the oven to 180°C (350°F).
02 -
Prepare a larger container with warm water and place your mixing bowl on top. Add eggs and castor sugar. Whip at medium speed for 12-15 minutes until light, fluffy and reaching ribbon stage. Switch to low speed briefly to remove large bubbles.
03 -
Sift flour into the egg mixture. Use a spatula to gently fold until combined.
04 -
Add the tablespoon of oil and fold gently until well combined.
05 -
Line a mini muffin tin with paper liners and carefully pour the batter into each cup.
06 -
Bake in the middle rack for 15 minutes until the surface is golden brown.
# Notes:
01 -
The muffin tin used is approximately 50×15mm for each cupcake.
02 -
Nutrition facts are based on each individual cake.
03 -
Recipe was first published in 2015 and updated with more pictures and videos in 2024.