Mini Egg Cake
Mini egg cake, or 鸡蛋糕, are delightful, soft, and fluffy treats loved by many. Made with only six ingredients and ready in just 30 minutes, these small cakes are especially popular among children and picky eaters, making them perfect for snacking any time of day.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (room temperature )
- 7 oz. (200g) castor sugar (or fine sugar, do not use icing or powdered sugar)
- 1 pinch salt
- 6 oz. (170g) all-purpose flour
- 1 teaspoon baking powder
- 1 oz. (28g) oil (vegetable oil or canoli oil)
Instructions
- 1
Preheat the oven to 350°F (180°C). Whip the eggs, caster sugar, and salt with a wire whisk at medium speed until the mixture is light and fluffy.
- 2
Fold in the sifted flour mixture (all-purpose flour and baking powder) using a rubber spatula until well combined. Finally, add the oil and mix until thoroughly incorporated.
- 3
Pour the batter into paper-lined muffin tins and bake on the middle rack of the oven for 20 minutes.
- 4
Remove the cakes from the oven immediately after baking and set aside to cool.