Chinese Egg Cakes (Paper Wrapped Cakes)
Chinese egg cakes (also called paper wrapped cakes) and sometimes referred to as mini egg cakes are a type of light and soft Chinese chiffon or sponge cakes wrapped and served in baking paper.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 6 egg
- 100 g gluten free self-raising flour
- 20 g corn starch
- 90 g castor sugar
- 21/2 tbsp extra virgin olive oil
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp xanthan gum
Instructions
- 1
Preheat fan-forced oven to 180C or 350F.
- 2
Sift the gluten free self-raising flour, baking powder and xanthan gum into a large bowl.
- 3
In a large bowl of stand mixer, add in all the eggs and castor sugar and whisk on medium speed for 15 minutes until light and fluffy. Then turn to the lowest speed and whisk for 2 minutes to remove large bubbles.
- 4
Add in the flour mixture prepared in step 1, ¼ at a time, into the egg mixture, fold using a hand whisk until well combined.
- 5
Add the extra virgin oil and vanilla extract and combine well with a hand whisk.
- 6
Line the muffin pans with 12 muffin wraps.
- 7
Spoon and fill the batter equally into each of the 12 muffin wraps. Fill up to around ⅔ of each muffin wrap.
- 8
Bake the egg cakes for 15 minutes or until golden brown and tooth pick comes out clean.
- 9
Cool in the muffin pans for 5 minutes before removing to cool further on a cooling rack.