I am always wondering where those yummy little cakes are
originated. But I am familiar with them when I was just a little girl. At that
time, cakes were quite treasure because we cannot make them at home. However
they are always available at larger stores. You can even smell the aroma from
miles away.
Growing up, I love to recall the food in my childhood from
time to time. At the very beginning, this Chinese egg cake is steamed other
than baked. Then at sometime, baked version was on almost every store. Compared
with steamed version, I prefer baked version because I can still taste the raw
egg taste even after adding lemon zest in the batter.After made this
successfully around two weeks ago, I make this little egg cake at least twice
every weekend for a quick breakfast.
Ingredients
- 2 middle size eggs ,room temperature eggs
- 60 g cake flour ,1/2 US cup
- 40 g castor sugar ,around 3 tablespoons+1 teaspoon
- 5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
- warm water ,for speeding up the whipping process, not required in summer days.
Instructions
- Preheat the oven to 180 C around 350F.
- Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
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full recipe : www.chinasichuanfood.com
