Chinese Egg Cake – Experience the world of desserts with this easy yet exquisite recipe, for Chinese Egg Cake. It’s the way to satisfy your cravings combining the fluffiness of cake flour and the richness of eggs enhanced by a touch of sweetness from castor sugar. This dessert is sure to become a favorite in your family’s collection of treats.
I can still vividly recall the first time I baked these mini egg cakes. It was a rainy afternoon. I wanted something to brighten up our day. My husband, who has always had a preference for desserts and my child with their undeniable sweet tooth volunteered to be my taste testers. The smiles on their faces and their satisfied sighs, after that bite confirmed what I already knew. This recipe was a keeper!
What makes this Chinese Egg Cake truly extraordinary?
What makes this Chinese Egg Cake so extraordinary? Firstly its incredible lightness and fluffiness are achieved through whipping of eggs and sugar. Its simplicity is another aspect. With a few basic ingredients, you can create something that is both elegant and comforting. Furthermore, its versatility shines through as it can be enjoyed as a snack, dessert or even paired with your morning coffee for a treat.
What You Need To Make This Chinese Egg Cake Recipe?
Room Temperature Eggs: Off we have room temperature eggs, which are like good friends ready to mingle. They blend together seamlessly. Create a texture that is essential, for a cloud-like cake. Remember, happy eggs make a cake!
Cake Flour: Up is cake flour, the secret behind the pillow-like feel of our cake. It’s lighter and finer than all-purpose flour giving our egg cake its signature airy quality. Think of it as fairy dust that turns the ordinary into something
Castor Sugar: We also use castor sugar in the amount to sweeten our day! This fine sugar integrates smoothly into the batter creating a balance of sweetness. It’s like adding a sprinkle of joy to our cake mix.
Oil (Olive or Vegetable): Now let’s not forget about oil. It plays a role in adding moisture and tenderness to each bite. Whether we choose olive oil for a hint of richness or opt for a vegetable oil it acts as a hero that brings everything together with its gentle whisper.
Warm Water (Optional): Lastly, we have water as an ingredient. This is our little trick, for colder days. Adding water can help speed up the whipping process allowing our egg mixture to reach that ribbon stage faster.
Steps To Make Chinese Egg Cake:
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Step 1: Start by preheating your oven to 350°F (180°C). Take a larger container, fill it halfway with warm water, and set your mixing bowl atop. This is our little secret to a perfect texture! Crack in the eggs, sprinkle in the sugar, and start whipping. You’re aiming for a light and fluffy mixture – think clouds in a sunny sky.
Step 2: After about 12-15 minutes, you’ll notice it reaching this magical ribbon stage. Gently sift in the flour, folding it in with love and care. Then, a splash of oil for that final touch of richness. Pour the batter into a 12-cup mini muffin tin, each lined with a little paper hug.
Step 3: Bake them in the middle of your oven for 15-20 minutes. You’re looking for a golden hue, a sign of perfect doneness.
Tip:
The secret, to creating a flawless Chinese Egg Cake lies in achieving the consistency of your egg and sugar mixture. When you whip the eggs and castor sugar aim for what’s known as the ‘ribbon stage.’ This occurs when the mixture becomes thick and voluminous. If you lift it with a whisk or beater it should fall slowly forming a ribbon pattern that briefly rests on the surface before merging in. To accomplish this it’s important to be patient. Whip at a speed, for approximately 12 to 15 minutes. This step is crucial because it introduces air into the eggs giving the cake its lightness and fluffiness.
Remember not to rush through this process as it may not allow time for the eggs to achieve their desired volume resulting in a denser cake. So take your time. Witness how the mixture transforms into a texture resembling ribbons. By doing you can ensure that your Chinese Egg Cake comes out airy and delightful!
Frequently Asked Questions:
Can I use all-purpose flour instead of cake flour?
Yes, you can certainly use all-purpose flour as a substitute. Do keep in mind that the consequential cake might be more viscous compared to utilizing cake flour. Cake flour tends to yield a lighter texture.
How should I store these cakes and how long do they last?
To preserve freshness it’s soundest to store the cakes in an airtight container. At room temperature, they should last for 2 days while chilling them can stretch their shelf life up to 5 days.
Why didn’t my cakes rise much?
There could be reasons why your cakes didn’t rise as anticipated. Likely, the eggs and sugar weren’t whipped enough before integrating them into the batter. Additionally overmixing the batter after adding the flour can also influence the rising process. Lastly, it is worth checking your temperature to guarantee it is set rightly for rising.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chinese Egg Cake
Ingredients
- 2 middle-size eggs room temperature
- 60 grams cake flour about ½ c
- 40 grams castor sugar approximately 3 tbsp + 1 tsp
- 5 grams oil olive oil or other vegetable oil, roughly ¾ tsp
- Warm water as needed optional, for speeding up the whipping process, especially on colder days
Instructions
- Preheat your oven to 350°F (180°C).
- Take a container and fill it halfway with water. Place your mixing bowl on top of the container.
- In the mixing bowl combine eggs and caster sugar. Beat them together at speed until they become light and fluffy which should take around 12 to 15 minutes. You'll know you've reached the ribbon stage when the mixture has a flowing consistency.
- Gradually sift the cake flour into the mixture and gently fold it in using a spatula.
- Pour, in the oil and stir until it is well blended with the batter.
- Line a muffin tin with paper liners making sure to cover all 12 cups.
- Pour in Batter; Fill each cup of the muffin tin with the batter.
- Position the muffin tin, on the rack of your oven. Bake for approximately 15 to 20 minutes or until you notice that their tops have turned a lovely golden color.
- Savor your Chinese Egg Cakes!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
I presume “middle sized eggs” are medium eggs?
Yes