Description
Mini Chinese Egg Cakes are delightful bite-sized treats featuring a fluffy, airy texture and subtle sweetness. Perfect for snack time, tea breaks, or festive occasions, these golden cakes offer a nostalgic charm with their soft interiors and lightly crisp edges. Simple to prepare with versatile options for customization, they make an irresistible light snack any time of the day.
Ingredients
Scale
Basic Ingredients
- 2 large eggs (room temperature)
- ¼ cup (50g) sugar
- ½ cup (60g) all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup (80ml) milk
- ½ teaspoon vanilla extract
- 2 tablespoons oil or melted butter
Instructions
- Prepare the Batter: Begin by whisking the eggs and sugar together until the mixture is pale and slightly fluffy. Gradually add milk, vanilla extract, and oil or melted butter, stirring gently to combine well.
- Combine Dry Ingredients: In a separate bowl, sift the all-purpose flour and baking powder to ensure they’re well mixed and free of lumps.
- Mix Wet and Dry Ingredients: Slowly fold the dry ingredients into the wet mixture using a spatula to create a smooth batter without overmixing to maintain lightness.
- Heat the Pan: Preheat a non-stick mini pancake or cake mold pan over low to medium heat and lightly grease it to prevent sticking.
- Cook the Cakes: Pour small amounts of batter into each mold cavity, cooking for about 2-3 minutes per side until golden and puffed. Flip carefully to cook evenly on both sides.
- Cool and Serve: Remove the Mini Chinese Egg Cakes from the pan and let them cool slightly on a rack before serving. They’re best enjoyed fresh!
Notes
- Use room temperature eggs to help the batter come together smoothly and trap more air for fluffiness.
- Don’t overmix the batter to avoid toughening the cakes by developing gluten.
- Use low to medium heat for consistent cooking without burning.
- Non-stick pans are ideal for easy flipping and removing the cakes.
- Test a small batch first to perfect cooking time and temperature before making the full batch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Pan Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 2 cakes (approx. 40g)
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg