Chinese Egg Cake
User Reviews
4.9
186 reviews
Excellent
Chinese Egg Cake
Report
Old-styled Chinese egg cake
Share:
Ingredients
- 4 middle size eggs ,room temperature eggs
- 120 g cake flour ,1 US cup (sifted flour)
- 80 g castor sugar ,around 6 tablespoons+2 teaspoon
- 1 tbsp. oil ,neutral oil without strong flavor
- warm water if in super cold days ,for speeding up the whipping process, not required in summer days.
Instructions
- Preheat the oven to 180°C around 350°F.
- 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 minutes until the surface is well colored.
Notes
- The muffin tin I am using is around 50*15mm for each cupcake.
- The Nutrition Facts is based on each single cake.
- Recipe is firstly published in 2015 and updated with more pictures and videos in 2024
Nutrition Information
Show Details
Calories
45kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Cholesterol
27mg
(9%)
Sodium
10mg
(0%)
Potassium
15mg
(0%)
Sugar
3g
(6%)
Vitamin A
40IU
(1%)
Calcium
4mg
(0%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24Making
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Cholesterol | 27mg | 9% |
| Sodium | 10mg | 0% |
| Potassium | 15mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 40IU | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
186 reviews
Excellent
Other Recipes
You'll Also Love
