Mini Egg Cake

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Mini Egg Cake

I used to go to wet market with my mom a lot during the weekends… Most of the time, it’s just my mom and I but it would get more exciting when my other siblings join in too… I miss those days where we will have breakfast together at the corner coffee shop and then start our market routine. One of the stalls sold Chinese pastries as well as Nyonya kuih… and this mini egg cake is one of them… this is also one of my mom’s favorite. I like it because it’s light, fluffy and airy!

Again, I don’t think I will ever make this if not for being abroad and missing all these little treats…. Surprisingly, the ingredients are pretty simple: eggs, sugar, salt, flour, baking powder and oil. Baking this really brought me back to childhood and wet market days.

Slightly modified from here:

4 large eggs
5 oz (150g) castor sugar – increase up to 7oz if you prefer sweeter taste
A pinch of salt

6 oz (180g) all-purpose flour
1 tsp baking powder

1 oz (35g) Oil

Preheat oven to 350F or 180C.

Whip eggs, castor sugar and salt with stand mixer, hand mixer/wire whisk at medium speed until light and fluffy.

Fold in sifted [all purpose flour and baking powder] with rubber spatula until well combined.

Add oil and mix until well combined.

Pour into paper lined muffin tin (or any other tin/pan that you have).

Bake at the middle rack of the oven for 20 minutes.

Best eaten fresh! =D

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