Light, fluffy, tender egg cakes you will find in every bakery in China ! You just can’t stop at one ! Adapted from a Chinese recipe.
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Yield / Serves
2 Eggs (room temperature)
1/2 cup All Purpose Flour
1 tablespoon Cornflour
3.5 tablespoon castor Sugar (do not use icing Sugar or powdered Sugar)
1 teaspoon Oil
zest of one Lemon (optional- but do add if you are not a fan of egg smell)
Preheat the oven to 180 degrees centigrade.
Add eggs and castor sugar in a bowl of a stand mixer. Whip at medium speed until light and fluffy. This may take 12- 15 minutes until the mixture reach the ribbon stage so do not rush.
Sift flour and cornflour in the egg sugar mixture. Combine well using cut and fold method with the help of a spatula. Add the oil and zest and mix until combined.
Prepare a muffin tin with 12 paper liners and pour the batter in up to 2/3rd of the liner.
Bake for 19 to 20 minutes until the top is browned.
Stores at room temperature for 4-5 days.
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