Ingredients
Basic Ingredients
- 4 middle size eggs, room temperature
- 120 g cake flour (1 US cup, sifted)
- 80 g castor sugar (around 6 tablespoons + 2 teaspoons)
- 1 tablespoon neutral oil (without strong flavor)
- Warm water (optional, for speeding up whipping in cold days)
Instructions
- Preheat Oven: Preheat your oven to 180°C (around 350°F) to prepare for baking the egg cakes.
- Whip Eggs and Sugar: Fill a larger container halfway with warm water and place your mixing bowl on top to create a double boiler setup. Add the eggs and castor sugar to the mixing bowl. Whip the mixture at medium speed until it becomes light and fluffy, reaching the ribbon stage. Then, reduce to low speed to remove large bubbles. This step is critical and may take 12 to 15 minutes.
- Incorporate Flour and Oil: Sift the cake flour into the whipped egg mixture. Use a spatula to gently fold the flour in until well combined. Finally, add the oil and mix until fully incorporated.
- Prepare the Muffin Tin: Line a mini 12-cup muffin tin mold with paper liners. Pour the batter evenly into each liner.
- Bake: Place the muffin tin on the middle rack of the oven and bake for 15 minutes until the cakes rise and are set.
Notes
- Using room temperature eggs helps achieve better volume when whipping.
- The warm water bath while whipping the eggs and sugar helps speed up the process, especially in colder weather.
- Be gentle when folding in the flour to maintain the airy texture.
- The cakes are best enjoyed fresh but can be stored in an airtight container for up to two days.
- You can substitute castor sugar with superfine sugar if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
- Diet: Vegetarian