1. Preheat oven to 350F.

2. Prepare a large container filled halfway with warm water.

3. Place a mixing bowl on the warm water then add eggs and sugar into the mixing bowl.

4. Whip at medium speed until light, fluffy and creamy consistency (approx. 5 minutes), then reduce speed to remove larger bubbles.

5. In a small separate bowl, add flour, salt and baking powder.

6. Sift flour mix into the egg mixture and stir in well with a spatula.

7. Pour batter into a 12 mini paper lined muffin pan (about 3/4 full) and bake until golden colour (about 15-20 mins.).

 

           

  CHINESE EGG CAKES 



  • 2 Eggs (room temperature)
  • 1/2 cup cake flour
  • 4 teaspoons castor sugar
  • 3/4 teaspoon olive oil
  • A pinch of salt
  • 1/4 teaspoon baking powder
  • 1/2 Real Layers Buttercream Frosting