Description
Discover the delightful Chinese Egg Cakes recipe that combines a lightly crisp golden exterior with an incredibly fluffy and airy center. Perfectly sweetened with caster sugar and achieved through careful whipping, these cakes make for an unforgettable tea-time treat or dessert that embraces the warmth and comfort of homemade baking.
Ingredients
Scale
Primary Ingredients
- 2 middle-size eggs, room temperature
- 60 grams cake flour (about ½ cup)
- 40 grams caster sugar (approximately 3 tbsp + 1 tsp)
- 5 grams 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 Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking your cakes evenly.
- Prepare Water Bath: Fill a container halfway with water and place your mixing bowl on top, creating a gentle warm environment that helps eggs whip more efficiently.
- Whip Eggs and Sugar: Combine eggs and caster sugar in the mixing bowl and beat at high speed for 12 to 15 minutes until light, fluffy, and reaching the ribbon stage where the mixture creates a flowing consistency when lifted.
- Fold in Flour: Gradually sift the cake flour into the egg mixture and gently fold it in with a spatula to maintain the airy texture without deflating the batter.
- Add Oil: Pour in the olive or vegetable oil and carefully stir until fully incorporated, ensuring smooth batter consistency.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners, making sure all cups are fully covered.
- Fill Muffin Cups: Pour the batter evenly into each muffin cup, filling them to a consistent level to ensure even baking.
- Bake: Place the muffin tin on the oven rack and bake for 15 to 20 minutes or until the tops turn a lovely golden color and a toothpick inserted comes out clean.
- Enjoy: Remove from oven and savor your fluffy, golden Chinese Egg Cakes warm or at room temperature with tea or as a delightful treat.
Notes
- For a gluten-free version, substitute cake flour with a gluten-free baking flour blend containing rice flour, potato starch, and tapioca flour. Adjust the batter with a little warm water if it feels too thick due to different absorption rates of gluten-free flours.
- Using room temperature eggs and a warm water bath aids in achieving maximum volume and fluffiness in the cakes.
- Ensure gentle folding of flour to keep the batter airy and avoid dense cakes.
- Line muffin cups properly to prevent sticking and easy removal after baking.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Keywords: Chinese Egg Cake, Chinese dessert, fluffy egg cakes, baked egg cake, tea time dessert, homemade egg cakes, airy cakes
