Wednesday, 1 July 2015

Baked Mini Egg Cakes 烤鸡蛋糕

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


All ingredients in room temperature 

2 eggs, separated
55g fine sugar

50g fresh milk
15g condensed milk
10g honey
10g vegetable oil
1/2 tsp vanilla extract

75g top flour
1/4 tsp baking powder 


2粒 蛋,蛋白蛋黄分开
55g 细糖
10g 蜂蜜
1/2茶匙 香草精
1/4茶匙 泡打粉

For strawberry jam filling cupcake, please find the steps at the end of this recipe :)


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.

When the meringue starts to form a steady trail behind the moving whisks, lower the speed till the meringue reaches the firm peak stage.

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.

When the cake has risen to this height, lower the oven temperature to 150 degree Celsius.

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.


  1. I really like your recipes.
    I made this 3 times.
    so yummy. but again my son request chocolate rice on it.
    but I love the plain egg cupcakes.

    thank you ..

    1. Thank you Ria and your son for the support 💕💕😊


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