Traditional Baked Egg Cake (Cocoa-Vanilla Flavour) 双色鸡蛋糕（巧克力香草）

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. 
Recipe updated on 25 October, 2017, added 1.5 tsp of milk to mix with the cocoa powder, easier to fold in batter and the cake turned out more moist and softer. 

Ingredients: Yield 6-8 servings (depends on the size)
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



Cocoa mixture 可可面糊:

2 tsp Cocoa Powder 可可粉 2小匙
(mix with 1 1/2 tsp milk, 加入1 1/2小匙牛奶拌均)

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. 

Prepare chocolate batter: Scoop out 70g batter, add in cocoa mixture, mix well. 

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。
巧克力面糊：取出70克面糊，加入可可面糊，拌均。

4. Prepare 6 or 8 muffin cups, pour in the plain batter evenly follow by the chocolate batter. Use a chopstick, gently stir to make the swirl. Gently tap the baking tray on the worktop to release any trapped air.
把原味面糊分别倒入杯子里，接着把巧克力面糊加入，用筷子轻轻搅圈。把烤盘轻轻在桌面敲2-3下。

5. Baked in a preheated oven 140'C for 10 minutes. Reset temperature to 150'C, bake for 22-25 minutes or until golden brown. Let it cool on the rack and it's ready. 
放进已预热的烤箱，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。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。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

By readers, some feedback from those who have tried this recipe:

By Winnie Wini

By Chelsea Lee 

SaveSave