Mini Egg Cake Recipe
User Reviews
4.5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 cakes
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Calories
160 kcal
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Course
Cake
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Cuisine
International
Mini Egg Cake Recipe
Description
This recipe creates Mini Egg Cakes by first whipping eggs, caster sugar, and a pinch of salt until pale and fluffy to incorporate air into the batter. The sifted mix of all-purpose flour and baking powder is folded in gently to maintain the airiness, followed by adding neutral oil for moisture. The batter is portioned into paper-lined muffin tins and baked at 350°F for about 20 minutes to develop a golden surface and soft interior.
These small cakes feature a tender texture and subtle sweetness, making them versatile as breakfast treats, snacks, or paired with tea. Their simple ingredients and method highlight a light cake without heavy fats or frostings.
They bake evenly when placed on the middle oven rack, and it is important not to open the oven door during baking to prevent deflation. Liners help ease removal and serving.
Ingredients
- 4 large egg room temperature
- 7 oz. (200g) caster sugar or fine sugar, do not use icing or powdered sugar
- 1 pinch salt
- 6 oz. (170g) all-purpose flour
- 1 teaspoon baking powder
- 1 oz. (28g) neutral cooking oil vegetable oil or canoli oil, generic cooking oil
Instructions
- Preheat the oven to 350°F (180°C). Whip the eggs, caster sugar, and salt with a wire whisk at medium speed until the mixture is light and fluffy.
- Fold in the sifted flour mixture (all-purpose flour and baking powder) using a rubber spatula until well combined. Finally, add the oil and mix until thoroughly incorporated.
- Pour the batter into paper-lined muffin tins and bake on the middle rack of the oven for 20 minutes.
- Remove the cakes from the oven immediately after baking and set aside to cool.
Notes
- Use room-temperature eggs and ingredients to achieve a light, airy texture.
- Beat eggs and sugar until frothy to incorporate enough air for fluffiness.
- Fold flour gently to avoid deflating the batter, ensuring soft cakes.
- Bake on the middle rack to promote even heat and prevent uneven rising.
- Avoid opening the oven during baking to maintain batter volume.
- Line muffin tins with paper liners for easy cake removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cakes
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 12cakes | |
| Calories | 160kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 63mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 90IU | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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