Ingredients
- ▢2 middle-size eggs room temperature
- ▢60 grams cake flour about ½ c
- ▢40 grams castor sugar approximately 3 tbsp + 1 tsp
- ▢5 grams oil olive oil or other vegetable oil, roughly ¾ tsp
- ▢Warm water as needed optional, for speeding up the whipping process, especially on colder days
Instructions
- Preheat your oven to 350°F (180°C).
- Take a container and fill it halfway with water. Place your mixing bowl on top of the container.
- In the mixing bowl combine eggs and caster sugar. Beat them together at speed until they become light and fluffy which should take around 12 to 15 minutes. You’ll know you’ve reached the ribbon stage when the mixture has a flowing consistency.
- Gradually sift the cake flour into the mixture and gently fold it in using a spatula.
- Pour, in the oil and stir until it is well blended with the batter.
- Line a muffin tin with paper liners making sure to cover all 12 cups.
- Pour in Batter; Fill each cup of the muffin tin with the batter.
- Position the muffin tin, on the rack of your oven. Bake for approximately 15 to 20 minutes or until you notice that their tops have turned a lovely golden color.
- Savor your Chinese Egg Cakes!
Notes
Craving a gluten-free version of this delicious treat? Don’t worry! You can still enjoy the light and fluffy goodness of Chinese Egg Cakes with a substitution. Instead of using cake flour try using a gluten-free flour blend that’s specifically made for baking. These blends often contain rice flour, potato starch and tapioca flour which will ensure your cakes rise perfectly. Just a quick tip; gluten-free flours may absorb liquids differently so if your batter seems thick feel free to add a little warm water until you reach the desired consistency.
