CHINESE EGG CAKE RECIPE RECIPES

Name: Chinese Egg Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: Chinese
Ingredients: 2 middle size eggs ( ,room temperature eggs); 60 g cake flour ( ,1/2 US cup); 40 g castor sugar ( ,around 3 tablespoons+1 teaspoon); 5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon); warm water ( ,for speeding up the whipping process, not required in summer days.)

CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN …

Chinese Egg Cake—Old Style Baked Version | China Sichuan … image

Old-styled Chinese egg cake

Provided by Elaine

Categories Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 5

Ingredients

2 middle size eggs ( ,room temperature eggs)
60 g cake flour ( ,1/2 US cup)
40 g castor sugar ( ,around 3 tablespoons+1 teaspoon)
5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon)
warm water ( ,for speeding up the whipping process, not required in summer days.)

Steps:

Preheat the oven to 180 C around 350F.
Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 27 mg, SodiumContent 10 mg, SugarContent 3 g, ServingSize 1 serving

CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN …

Chinese Egg Cake—Old Style Baked Version | China Sichuan … image

Old-styled Chinese egg cake

Provided by Elaine

Categories Dessert

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12

Number Of Ingredients 5

Ingredients

2 middle size eggs ( ,room temperature eggs)
60 g cake flour ( ,1/2 US cup)
40 g castor sugar ( ,around 3 tablespoons+1 teaspoon)
5 g oil ( ,olive oil or other vegetable oil around 3/4 teaspoon)
warm water ( ,for speeding up the whipping process, not required in summer days.)

Steps:

Preheat the oven to 180 C around 350F.
Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Nutrition Facts : Calories 45 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 1 g, CholesterolContent 27 mg, SodiumContent 10 mg, SugarContent 3 g, ServingSize 1 serving

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CHINESE EGG CAKE—OLD STYLE BAKED VERSION | CHINA SICHUAN FOOD

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