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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. 

Ingredients: Yield 8 servings

2 Eggs 鸡蛋 2粒,室温
(room temperature)

90g Castor Sugar 细砂糖 90克

Pinch of Salt 盐 少许

1 tsp Vanilla Extract 香草精 1小匙

1 tsp Condense Milk (optional) 炼奶 1小匙,随意

* 90g Self Raising Flour  自发粉 90克

18g Oil 油 18克
(I use Medella organic neutral flavour coconut oil)

* Note: 

- Self raising flour can be replaced with All Purpose Flour + 1/2 tsp baking powder.
如果没有自发粉可以用中筋面粉+1/2 小匙发粉.

- Replace Self Raising Flour with Cake Flour + 1/2 tsp baking powder for lighter and softer texture. 
如果喜欢较软/细的蛋糕组织,将自发粉改为低粉+1/2 小匙发粉。

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

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Method: 步骤

1. In a mixer bowl, add eggs, castor sugar and salt.

2. Beat until light and fluffy (watch video below). Add in vanilla extract and condense milk. Beat with low speed to combined. 

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

4. Prepare 8 lined 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

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