Chinese Egg Cakes Guide (Print Version)
# Ingredients:
01 -
2 medium eggs, room temperature
02 -
60 grams cake flour (approximately 1/2 cup)
03 -
40 grams castor sugar (approximately 3 tablespoons + 1 teaspoon)
04 -
5 grams olive oil or vegetable oil (roughly 3/4 teaspoon)
05 -
Warm water, as needed (optional, for speeding up the whipping process)
# Instructions:
01 -
Preheat your oven to 350°F (180°C).
02 -
Take a container and fill it halfway with water. Place your mixing bowl on top of the container.
03 -
Combine eggs and caster sugar in the mixing bowl. Beat them at high speed until light and fluffy, about 12 to 15 minutes. The mixture should reach the ribbon stage with a flowing consistency.
04 -
Gradually sift the cake flour into the egg mixture and gently fold it in using a spatula.
05 -
Pour in the olive or vegetable oil and stir until fully blended with the batter.
06 -
Line a muffin tin with paper liners, ensuring all 12 cups are covered.
07 -
Pour the batter into the prepared muffin cups, filling each one.
08 -
Place the muffin tin on the oven rack. Bake for 15 to 20 minutes, or until the tops are golden brown.
09 -
Savor your freshly baked Chinese Egg Cakes.
# Notes:
01 -
For a gluten-free version, substitute cake flour with a gluten-free flour blend designed for baking. Adjust the consistency if needed by adding warm water to the batter.