Traditional Mini Cakes 傳統雞蛋糕
Traditional Hong Kong-Style mini cakes – full of egg flavour, very spongy and soft. Super easy to make and no baking powder needed. A little treat bring back the childhood memory.
These cute little cakes are one of my favourite when I was kid. When you go to the traditional Hong Kong-style bakery shop, you can find these in a bag or little plastic box. Ok, they are just normal cakes made of eggs, it is super simple but most kids like it.
The best thing of this recipe is -no baking powder needed, just beat the eggs to make it light and fluffy. No special technique needed (don’t worry!) and you can make it in 30 minutes!
小時候最喜歡麵包店內的傳統雞蛋糕，香濃的蛋味，口感綿密，簡單又好吃！
做法簡單，用全蛋法打發雞蛋，免泡打粉，30分鐘就做到！小小的，一口一個，做下午茶就最好，大人小朋友都鐘意！
Beat the eggs and sugar until light and fluffy, the batter turns to pale/white colour. It takes about 4-5 minutes. When you lift up the whisk, you can use the batter draw the ‘8’.
Then sift in cake flour and corn starch, mix well. Add in oil and mix until well-combined.
Pour the batter into lined mini cupcake tin, tap the tin for few times to release the air. Pop in preheated oven at 180C, bake for 12-15 minutes or until the cakes are cooked.
用電動打蛋器高速打發雞蛋和糖，打發至白色，蛋糊濃稠，蛋糊可劃出8字（需打發約4 -5 分鐘）
然後分兩次篩入低筋麵粉和粟粉，下油，拌勻。
將蛋糕糊倒入蛋糕模內，將蛋糕模摔數下以排出空氣，放入已預熱180度焗爐，焗約12-15分鐘，或至蛋糕全熟。
*這個食譜可做約24個小蛋糕
*可用中筋麵粉，多加一茶匙粟粉
- 2 eggs
- 2 tablespoons sugar
- 50 gram cake flour
- 1 teaspoon corn starch
- 1 tablespoon vegetable oil
- 材料：
- 全蛋 2隻
- 糖 2湯匙
- 低筋麵粉 50克
- 粟粉 1茶匙
- 油（煮食用的油） 1湯匙
- Beat the eggs and sugar until light and fluffy, the batter turns to pale/white colour. It takes about 4-5 minutes. When you lift up the whisk, you can use the batter draw the '8'.
- Then sift in cake flour and corn starch, mix well. Add in oil and mix until well-combined.
- Pour the batter into lined mini cupcake tin, tap the tin for few times to release the air. Pop in preheated oven at 180C, bake for 12-15 minutes or until the cakes are cooked.
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