Chinese Egg Cakes
Soft, fluffy, and lightly sweetened, these Chinese Egg Cakes are a quick and delightful treat, perfect for any time of the day.
Ingredients
Main Ingredients
- 4 large large eggs Make sure eggs are at room temperature.
- 1 cup castor sugar Can substitute with regular granulated sugar.
- 1/2 cup all-purpose flour Can use a gluten-free flour blend for a gluten-free option.
- 1/4 cup milk Any type of milk can be used.
- 1 teaspoon vanilla extract Feel free to experiment with other flavorings.
- 1 pinch salt
- Butter or oil for greasing Use to grease molds.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin or cake molds with butter or oil.
- In a large bowl, whisk the eggs and castor sugar until fluffy and pale.
- Gently fold in the flour, milk, vanilla extract, and salt until just combined.
Baking
- Pour the batter evenly into the prepared molds.
- Bake for 15-20 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before removing from molds.
- Serve warm, and enjoy during tea time or as a delightful treat.
Notes
For an added touch, dust with powdered sugar or serve with whipped cream or ice cream. They are best enjoyed warm, directly from the oven.