- 12
- 10 mins
- 30 mins
Ingredients
- 2 middle size eggs (room temperature eggs)
- 60 g cake flour (1/2 US cup)
- 40 g castor sugar (around 3 tablespoons+1 teaspoon)
- 5 g oil (olive oil or other vegetable oil around 3/4 teaspoon)
- warm water (for speeding up the whipping process, not required in summer days.)
Preparation
Step 1
Stir fry
I am always wondering where those yummy little cakes are originated. But I am familiar with them when I was just a little girl. At that time, cakes were quite treasure because we cannot make them at home. However they are always available at larger stores. You can even smell the aroma from miles away.
Growing up, I love to recall the food in my childhood from time to time. At the very beginning, this Chinese egg cake is steamed other than baked. Then at sometime, baked version was on almost every store. Compared with steamed version, I prefer baked version because I can still taste the raw egg taste even after adding lemon zest in the batter.After made this successfully around two weeks ago, I make this little egg cake at least twice every weekend for a quick breakfast.
I got lots of requests concerning about measuring the ingredients in volume like cups, tablespoons and teaspoons.For traditional Chinese stir fries or soups, I used to skip any measurement process and made adjustment based on personal experience. But I started measure in volume especially for seasonings once I
Yield:
Preheat the oven to 180 C around 350F.
Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
Prepare a mini 12 paper lined muffin tin mold and pour the batter in.
Chinese Tomato and Egg Stir Fry