Chinese Egg Cake

2 middle size eggs ,room temperature eggs
60 g cake flour ,1/2 US cup
40 g castor sugar ,around 3 tablespoons+1 teaspoon
5 g oil ,olive oil or other vegetable oil around 3/4 teaspoon
warm water ,for speeding up the whipping process, not required in summer days.

  1. Preheat the oven to 180 C around 350F.
  2. Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
  3. Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
  4. etc
  5. etc

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