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Friday, 21 April 2017

Traditional Baked Egg Cake 老式鸡蛋糕(烘烤)

Traditional Baked Egg Cake 古早味鸡蛋糕 - This old school egg cake recipe is simple. Basically just beat the eggs, mix together all the ingredients and bake. Everyone can learn and bake this at home. 

Update: In June when I was back home for holiday, I have learnt some tips from my dad. Due to his health concern, he did not add oil in his baked egg cake but added some milk. I like the idea of that but I did not omit oil, I adjusted my old recipe (read the notes below) and it works beautifully. 

The texture is light, soft and moist.
Photo updated: 6 July 2017

Ingredients: Yield 8 servings

2 Eggs 鸡蛋 2粒

70g Castor Sugar 细砂糖 70克

Pinch of Salt 盐 少许

70g Cake Flour  低粉 70克

1/2 tsp Baking Powder 发粉 1/2 小匙

1 tsp Vanilla Extract 香草精 1小匙

18g Oil 油 18克

1 tbsp Milk 牛奶 1汤匙

* Note: 

- Previously, I used self raising flour / all purpose flour + 1/2 tsp baking powder but some of my readers were unable to achieve the soft texture. Therefore, I have revised the recipe, replaced the flour with cake flour + baking powder. This is more easy to handle. However, do not under beat or over beat the egg. That's is crucial to yield soft and light egg cake. 

- I have received many queries about to add or not to add the condensed milk. To avoid confusion, I have removed it. It's actually optional to add condensed milk, you may just omit it.

- I have reduced the flour and sugar from 90g to 70g, added a tbsp of milk. Thanks to my dad who enlightened me on this. 

- If your oven is the "very hot" type, preheat oven 160'C, reduce to 140'C when start baking, bake for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes. 


The baked egg cake texture.
Made with cake flour this time, softer and lighter.

Note: 90g cake flour + 1/2 tsp baking powder, omit condense milk.

Photo updated: 16 May 2017

After my baking lesson (taught by my dad LOL...).
This time, I reduced flour and sugar, added 1 tbsp of milk, soft and moist.
This is perfect for now. :)
Photo updated: 6 July 2017.

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Method: 步骤

1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.

2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined. 

3. Sift in flour and baking powder. Use a spatula, fold to combine. Add in oil and milk, mix well with a spatula. Do not over mix the batter.

4. Prepare 8 muffin cups, pour in the batter evenly. Gently tap the baking tray on the worktop to release any trapped air.

5. Bake in a preheated oven 180'C for 15-20 minutes or until golden brown. Let it cool on the rack and it's ready. 

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Some feedback from those who have tried this recipe:

By Meky Pang

By Tricia Ng

Feedback from Patricia Ching

By Ng Chels

By Fion Pua

By Fion Pua

By Wu Wendy

By Wu Wendy 

By Seow Shin Shin

By Seow Shin Shin

By Seow Shin Shin

By Audrey Hoon

By Fhen Lau

By Fhen Lau

By Jessie Koey (Jessie Koey's Kitchen)

By Jessie Koey (Jessie Koey's Kitchen)

By Irene Tan

By Irene Tan

By Irene Goh

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By Jene Chu

By Jene Chu

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By Linda Yu

By Linda Yu

By Irene Goh

By Irene Goh
By Princess Closet

By Lynn Chua

Feedback from Nyukyin Lee

By Eng Mei Yin

By May Wong

By Hong Tay

By Esther Chin

By Sheryl Lim

By Susanna Wee

By Jaz Koh

By Wai Wai

By Wai Wai

By Grace Tay Sui Huay

By Charmaine Lau

By Serene Chen

By Cecilia Koh

By Apple Kwan

By Yeo SH

By Teresa Tai

By Yeo Peggy

By Kelly Ng Chen

By Teh PengKim

By Teh Pengkim

By YingShin Ang

By Suzanne Kong

By Ying Ying

By KH Chew

By Catherine Kong

By mybakinghub

By Nancy Lim

By Selinna Teoh

By Yeoh SH

By Cyin Kung

By Yen Ping

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