CHINESE EGG CAKE

Cuisine: China

Chinese Egg Cake is a traditional Chinese sponge cake known for its simple ingredients and delicate texture. The name literally means “egg cake”, reflecting the importance of eggs as the main source of structure and flavour.

Made with only a few basic ingredients — eggs, sweetness and flour — relying on careful beating rather than chemical leavening to create a soft and airy texture.

Chinese Egg Cake is closely associated with home baking and old bakery culture and is remembered by many families as a nostalgic childhood snack. It was commonly enjoyed with tea and was often prepared during gatherings and festive occasions.

Ingredients:

Whole Wheat Flour – 2 cups

Eggs – 4

Jaggery – 1 ¼ cups

Adulteration-free Sunflower oil – ½ cup

Vanilla Powder – a pinch

Method:

1. Separate the egg whites and egg yolks into two clean bowls.

2. Beat the egg whites until they become light and fluffy.

3. Beat the egg yolks separately until light and smooth.

4. Combine both mixtures and mix gently.

5. Add the jaggery and beat well until evenly incorporated.

6. Add the oil and vanilla powder. Mix well until combined.

7. Add the whole wheat flour and beat until the batter becomes smooth and without lumps.

8. Grease the mini muffin tins lightly with oil.

9. Pour the batter into the muffin tins up to ¾ full.

10. Bake for 30 minutes.

11. Insert a toothpick into the centre of a cake. If it comes out clean, the cakes are ready.

12. Remove the cakes from the muffin tin.

13. Allow them to cool for 30 minutes before serving.

Note:

The whole wheat flour should be sieved before using for baking. Over a broad plate or a bowl, add flour into a thin cotton cloth or Fine-mesh sieve (A sieve is a circular gadget with a finely-woven mesh net used for sieving flour or rava) and tap the side with one hand. After sieving the flour, the particles left on top of the cloth or sieve should not be used for baking.