When I was young, my mum used to buy these egg cakes for me as a reward - when I did well for my tests, helped with housework or whatever good behaviour. So eating these egg cakes to me was like winning a prize. It may not be the most expensive or fanciful cake but it made me feel that I have earned my mum's recognition to deserve eating it. So, this cake does hold a significant meaning for me.
Now that I'm a mum myself, I hope my daughter will love this cake as much as I do. Thankfully, she does and she always pestered me to buy from the bakery. After acceding to her requests for a couple of times, I began to wander these cakes should be easy to bake. After all, it require only the very basic ingredients.
However, my first attempt was a complete disaster. The egg cakes were hard, dry and chewy. It tasted more like huat kueh than egg cake. That left me pretty devastated as I've underestimated the simple recipe.
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| Disaster! |
Determined to regain my childhood memory of this cake, I made another attempt on the same recipe but adjusted the oven temperature. And Voila! In that instant of eating the cake, it transported me back to the days when I chomped down the snack with such delight.
Now let me share with you how I baked this cake.
Recipe from Miki's Food Archives
Ingredients
- 2 eggs
- 70g castor sugar
- Pinch of salt
- 70g cake flour
- 1/2tsp baking powder
- 1tsp vanilla extract
- 18g oil
- 1tbsp milk
Looks pretty straight forward right? Most of the ingredients are readily available in the kitchen at anytime.
The preparation and baking process is pretty straight forward and easy too.
Instructions
- Preheat your oven to 180C.
- In a mixer bowl, add eggs, castor sugar and salt. It's fine to use cold eggs.
- Beat until light and fluffy (start with high speed - medium - low).
- Add in vanilla extract and beat it with low speed to combine.
- Stir in flour and baking powder. Using a spatula, fold to combine.
- Add in oil and milk, mix well with a spatula. Do not over mix the batter.
- Pour batter into muffins cups. Gently tap the tray on the worktop to release any trapped air.
- Bake in the preheated oven 180C for 15-20 minutes or until golden brown
- Leave them to cool on wire rack.
*A few things to note*
If your oven temperature is too high, preheat your oven at 160C. Bake at 140C for first 10 minutes followed by 150C for 22-25 minutes.
I tried using both method and find that lowering my oven temperature will yield a cake that is less dry.
Try not to under or over beat the eggs as it will affect the texture of the cake.
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| Add eggs, castor sugar and salt |
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| Beat until light and fluffy |
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| Add vanilla extract and beat on low speed |
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| Sift in flour and baking powder |
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| Fold to combine I prefer to use whisk to fold gently |
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| Add in milk |
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| Add in oil |
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| Using a spatula, fold to combine Do not over mix the batter |
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| Pour batter into muffin cups Tap the tray gently to release any trapped air |
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| After baking |
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| Leave on wire rack to cool |
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| Ta-da! |
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| Soft and fluffy - just the way I like it! |
After taking a bite, my princess declared "Mummy! It's the same taste!"
And, that comment is enough to make my day.
