Traditional Mini Egg Cake 传统鸡蛋糕
Ingredients:
180g All-purpose Flour
200g refined White Sugar
4 large Eggs
1 tsp Baking Powder
A pinch of Salt
35g Canola Oil
Instructions:
In a medium bowl, sift-in flour and baking powder. Set aside.
In a mixing bowl, with a wire whisk, whip-in eggs, sugar and salt at medium speed until light and fluffy.
Fold-in sifted flour mixture with rubber spatula until well combined.
Add-in oil, and mix well until thoroughly combined.
Pour batter into greased and floured cupcake molds, or paper lined muffin tins.
Bake in a 175ºC preheated oven for about 20 minutes, or until golden brown.
Remove mini cakes from molds immediately after baking. Set aside on a wire rack to cool.
No comments:
Post a Comment