• Large egg 1 whole
  • Full fat milk 1/2 cup
  • Drinking water 1/2 cup
  • Egg 1 yolk • 130 kcal
  • Vanilla Extract 1 tsp
  • Flour 1 1/2 cups
  • Powdered white sugar 1 1/2 tbsps
  • Baking powder 1 1/2 tsps • 156 kcal
  • Salt 2 pinch • 1 kcal
  • Vegetable Oil for frying
  • Icing sugar 1 tsp, to dust over the funnel cakes
Calories refers to 100 gr of product

This my dear ones has to be one of the easiest cake or let’s say cake like tasting preparation ever! Funnel cake has a cracking bite on the outside while it has a little soft yet light texture on the inside.

With many tiny little balls coupling together to make a large spiral and crunchy preparation is a sight to savor in itself! To turn this humble piece of munchy dessert in to a gourmet dish, just top it up with a dollop of ice cream, some colorful sprinkles, whipped cream, and chocolate chips. And, then my friend you will be biting in to a rich and heavenly dessert that can energize you for good 12 hours!!

Try it to believe it!

In a large bowl, beat the egg until it is lightly frothy in consistency. Pour the milk, water to the beaten egg followed by egg yolk, vanilla extract and whisk all the ingredients well until smooth in consistency. Add the flour, powdered white sugar, baking powder, salt to the egg mixture and whisk all the ingredients well gradually until nicely combined. Remove all the lumps if any and stir so that the mixture is smooth. Heat oil for frying in a large pan or a wok. Transfer the batter in to a clean funnel and cover the bottom tip of the funnel spout with your finger.

Once the oil is hot, place the funnel with your finger holding the tip of the funnel spout over the wok and release it to move the funnel in a spiral motion so that batter is dripping over the hot oil. Turn the heat to medium flame and let the cake fry until golden brown in color at the bottom. Very carefully flip the cake to fry the other side to golden brown on low to medium heat. Remove the fried funnel cake over a paper towel and repeat the process with the remaining batter. Dust the funnel cakes with icing sugar, serve and enjoy!


Make sure you move your hands in only one direction while you whisk the eggs with a fork, hand whisk or a spoon. In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only. Maintain the temperature of the oil while you fry the funnel cakes as it should neither be too hot or too cold. 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 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): 158 Calories, 10.3g Total fat (1.7g Saturated fat, 1g Polyunsaturated fat, 7g Monounsaturated fat), 31.9mg Cholesterol, 97.8mg Sodium, 39.2mg Potassium, 13.7g Total carbohydrates (0.4g Dietary fiber, 1.6g Sugars), 2.7g Protein