I've been using this recipe to steam my egg cake for quite some time, but haven't try baking it. Have a twist, I baked it into 13 muffin size cakes after added a little honey. Unlike the traditional baked egg cake, which I find rather dry in the crumb, these egg cakes are rather moist and soft.
Love these golden mini sweet cakes :)
Yield: 13 muffin size cakes
Ingredients:
All ingredients in room temperature
2 eggs, separated
55g fine sugar
50g fresh milk
55g fine sugar
50g fresh milk
15g condensed milk
10g honey
10g vegetable oil
10g vegetable oil
1/2 tsp vanilla extract
75g top flour
1/4 tsp baking powder
1/4 tsp baking powder
材料
全部材料以室温进行
2粒 蛋,蛋白蛋黄分开
55g 细糖
50g牛奶
15g炼奶
10g 蜂蜜
10g食油
1/2茶匙 香草精
75g低筋面粉
1/4茶匙 泡打粉
Directions:
1. Line muffin moulds with paper moulds. Set aside.
2. Mix flour with baking powder using a hand whisk.
3. Pour milk, condensed milk, honey and vegetable oil in a bowl. Set aside.
If your ingredients are cold from the fridge, you can keep them warm in a rice cooker for about 5 to 10 minutes
After above ingredients have return to room temperature, add in the vanilla extract.
4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.
Add in the sugar in 3 batches, and continue to beat at medium high speed.
5. Beat in the egg yolk, one at a time.
6. Add in the flour mixture from (2) and milk mixture from (3) in alternate sequence. Starting with flour and end with flour.
Do not over mix the batter.
7. Use a cup cake scoop to scoop the batter into the lined muffin mould to about 2/3 the mould height.
Tap the mould to even out the batter, as well as to get rid of trapped air bubbles.
8. Bake in a preheated oven at 170 degree Celsius for about 10 minutes, or till the top of the cake has form a flat dome. Lower the oven temperature to 150 degree Celsius, and bake for about 20 to 25 minutes, or till the top has browned, and the cake has shrank a bit from the muffin pan.
At the end of baking, the top of the cake has become golden, and the side has shrank in size a little.
Pictures for illustration purpose only.
9. Remove the cakes from the muffin mould and cool on a wire rack.
To avoid moisture loss, cover the warm cakes with a towel or paper kitchen towel.
Enjoy :)
--------------------------
Strawberry Jam Cupcake
To add some varieties to the plain cupcake, add some fruit jams to the batter just before baking to make a sweet filling cupcake :)
Add a small dollop of strawberry jam to the top of the batter, push into the batter using the tip of a spoon, level with a spatula.
Baked at 170 degree Celsius for 10 minutes, then reduce to 150 degree Celsius and bake for 20 to 25 minutes, or till the cake turns golden.
I really like your recipes.
ReplyDeleteI made this 3 times.
so yummy. but again my son request chocolate rice on it.
ha..ha..
but I love the plain egg cupcakes.
thank you ..
Thank you Ria and your son for the support 💕💕😊
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