Ever since I shared my Traditional Baked Egg Cake 老式鸡蛋糕 recipe, it was a hit and many of my readers have tried and succeeded. They love the soft and spongy texture of these cakes, fragrant and delicious.
I have received some requests asking for "other flavours baked egg cakes". Sharing here, the bicolour version. My son said the cocoa-vanilla flavour smells and taste even better, hope you'll love it too... ;)
Recipe adapted from here.
Ingredients: Yield 6-8 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
2 tsp Cocoa Powder 可可粉 2小匙
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！