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.
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The texture is light, soft and moist.
Photo updated: 6 July 2017 |
Ingredients: Yield 8 servings
材料
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.
喜欢比较湿润的蛋糕口感，可以用低温烘烤：以140度烘烤10分钟，转150度烘烤22-25分钟或至表面上色即可
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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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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. |
If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. 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！
Method: 步骤
1. In a mixer bowl, add eggs, castor sugar and salt. It is fine to use cold egg.
将鸡蛋，盐和糖放入碗里。鸡蛋可以用冷的。
2. Beat until light, fluffy (start with high speed > medium > low). Add in vanilla extract. Beat with low speed to combined.
打至泛白，加入香草精，拌均。
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.
低粉和发粉过筛加入，用刮刀拌均至无颗粒。加入油和牛奶，拌均。不要过度搅拌。
4. Prepare 8 muffin cups, pour in the batter evenly. Gently tap the baking tray on the worktop to release any trapped air.
把面糊分别倒入杯子里，把烤盘轻轻在桌面敲2-3下。
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.
放进已预热的烤箱，以180度烘烤15-20分钟或至表面上色即可。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
Some feedback from those who have tried this recipe:
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| By Meky Pang |
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| By Tricia Ng |
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| Feedback from Patricia Ching |
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| By Ng Chels |
