My Chinese friend showed me this recipe, and they came out so great!
These Chinese egg cakes, also known as chi chi cakes, are a popular and versatile treat. They are light, fluffy, and have a delicate egg flavor. The best part? They’re super easy to make in a muffin tin!
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Large Eggs | 4 |
| Granulated Sugar | ½ cup |
| Vanilla Extract (optional) | 1 teaspoon |
| All-Purpose Flour | 1 cup |
| Baking Powder | 1 teaspoon |
| Salt | ¼ teaspoon |
Optional Add-Ins:
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| Ingredient | Quantity |
|---|---|
| Milk | 1 tablespoon |
| Lemon Zest | 1 teaspoon |
| Powdered Sugar | For dusting |
For Serving:
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- Fresh Fruit
- Whipped Cream
- Honey or Maple Syrup
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper muffin liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together using an electric mixer on high speed for about 5-6 minutes until the mixture is light, fluffy, and pale in color. Add vanilla extract (if using) and continue mixing.
- Fold in Dry Ingredients: Sift the dry ingredients into the egg mixture in small portions, folding gently after each addition using a spatula. Avoid overmixing.
- Bake: Divide the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Optionally, dust with powdered sugar.
Enjoy your homemade Chinese egg cakes! They are delicious on their own or paired with fresh fruit, whipped cream, or a drizzle of honey or maple syrup.
