- Vegetable Oil ½ tsp, to grease the muffin liners (optional)
- Large egg 1
- Powdered white sugar 1¾ tbsps
- Flour ½ cup
- Corn starch 1 tbsp
- Canola oil ¾ tsp
Not all things Chinese include soy. Not all things Chinese are electronic.
This recipe is much like our very favorite muffin but with absolutely negligible quantities of added oil and abundance of delight! I have to admit that this recipe for egg cake turned out way yummier than I ever expected it to be.
You just have to be careful to bake it only until it starts to turn brown at the top or you may have a dry sort of stack of egg cakes.
Do share with me how did this very quick muffin errr… egg cake recipe turned out at your end!
Preheat the oven to 180 degrees C and lightly grease a muffin pan. Line the pan with muffin liners and set aside. Heat water in a pan until it is just about to boil. Pour the almost boiling water in to a large pan, about half of it.
Place another bowl over the pan with hot water and adjust it so that no water is spilling from the large pan and the top bowl is able to touch the hot water layer like the double boiler. Add the egg, powdered white sugar in to the top bowl and beat it together using an electric beater until the mixture is light and fluffy in consistency and ribbon like in texture.
It will take about 12 to 15 minutes to achieve the ribbon like texture. In another bowl, sift flour with corn starch and add the sifted flour mixture to the beaten egg. Pour canola oil in to the egg mixture and combine everything with light hands until everything is well blended and no lumps are present.
Equally pour the batter in to the muffin liners and transfer the muffin pan in to the preheated oven. Bake the egg cakes for 8 to 10 minutes or until golden on top. Cool slightly and serve!
Make sure you move your hands in only one direction while you whisk the eggs. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the baking temperature and you might need to keep a watch in the final minutes of baking. Make sure that you carefully remove the egg shells while you break the egg to be used for cooking. A wiser technique would be to break the egg in to a separate bowl first and then use that broken egg for the recipe. Repeat if you need more than one egg for the recipe.
Nutritional information (per serving): 106 Calories, 2.8g Total fat (0.5g Saturated fat, 0.7g Polyunsaturated fat, 1.3g Monounsaturated fat), 46.5mg Cholesterol, 18.2mg Sodium, 34.1mg Potassium, 16.7g Total carbohydrates (0.4g Dietary fiber, 3.5g Sugars), 3.2g Protein