Chinese egg cakes
Sponge-y and light with a whiff of lemon, these small cakes are lovely with tea. They are so easy to make because there is no need to separate the egg yolks from the whites.
Servings 30 small cakes
Ingredients
- 3 large eggs at room temperature
- ½ cup granulated sugar
- 1 cup cake flour
- 1 tablespoon cooking oil
- grated zest from ½ lemon
Instructions
- Preheat the oven to 325F if using a fan-assisted oven. If not, preheat to 350F.
- Line three 12-hole muffin pans with paper liners.
- Using the whisk attachment of your electric mixer, beat the eggs and sugar together until they reach ribbon stage.
- Sift the cake flour directly into the egg-sugar mixture. Fold by hand using a spatula until evenly blended.
- Add the oil and fold in until no streaks are visible.
- Gently stir in the lemon zest.
- Scoop the cake batter into the prepared pans. Fill to ¾ capacity.
- Bake the cakes for 15 to 16 minutes or until lightly browned at the top and springy when touched.
- Remove the cakes from the pans and cool on a rack.
- Best served while warm.
