Chinese Egg Cakes
Soft, fluffy sponge cakes that consist of eggs, sugar, cake flour, melted butter. A simple Chinese cake recipe that is the perfect dessert for Lunary New year.
Equipment
- Electric beater
- Large mixing bowls
- Rubber spatula
- Sifter
- Cupcake tray
Ingredients
- 2 Eggs room temperature
- 50 gm Castor sugar
- 60 gm Cake flour
- 5 ml Melted butter
Optional -
- Lemon zest
Instructions
- Preheat the oven 180℃ and line a cupcake tray with liners.
- In a large mixing bowl add the eggs and sugar. Using the electric beater, beat the mixture on speed, gradually increasing the speed as the mixture gets frothy and doubles in volume. We want to create smaller air bubbles, this will ensure the batter doesn’t deflate while folding the dry ingredients later.
- Once the eggs and sugar have gotten thick, pale and tripled in volume - it should be at ribbon consistency, this will take around 4-5 minutes.
- Add the dry ingredients into a sieve and sift them into the egg mixture. Add the flavoring of your choice and fold together gently using a rubber spatula, by lifting the rubber spatula and creating the alphabet J while doing it.
- Add the melted butter into the batter and fold until combined. Do not over mix.
- Divide the batter into 9 cupcakes and bake in a preheated oven at 180℃ for 15-18 mins until the top is golden and when you press them they spring back up.
- Serve warm or once they have cooled down.
Notes
- Homemade cake flour - 55gm flour, 5gm cornflour, 5 gm baking powder - I sift the ingredients together and stir them around until evenly combined
- Ribbon consistency - when you lift the beater the batter should fall on itself in a ribbon and hold its shape for a few seconds
- Folding - To fold means to cut through the batter gently, by lifting the rubber spatula and creating the alphabet J while doing it