Chinese Egg Cake - Old Style Baked Version

I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.

Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.

There are many easy and quite yummy cakes during my childhood. This one is made with egg and flour and we have another one made with yeast and rice flour, check that recipe here-Chinese steamed  rice cake(sometimes is also known as sugar cake)

Ingredients;

• 2 middle size eggs (room temperature eggs)
• 60g cake flour (1/2 US cup)
• 40g castor sugar (around 3 tablespoons+1 teaspoon)
• 5g oil (olive oil or other vegetable oil around ¾ teaspoon)
• warm water (for speeding up the whipping process, not required in summer days.)

Instructions;

1. Preheat the oven to 180 C around 350F.
2. 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.
3. Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
4. Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
5. Bake at the middle rack for 15 to 20 minutes until the surface is well colored.

Notes;
The muffin tin I am using is around 50*15mm for each cupcake.


Please Read The Original Full Recipe in Source (Thank You): chinasichuanfood.com
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