My Chinese friend showed me this recipe, and they came out so great!
This recipe offers a modern twist on a traditional Chinese dessert. By baking individual egg cakes in a muffin tin, you can enjoy the same delicious flavor in bite-sized portions. These fluffy cakes are perfect for a quick and easy dessert, or a delightful breakfast treat.
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Chinese Egg Cake in Muffin Tin
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large eggs | 4 |
| Granulated sugar | ½ cup |
| Vanilla extract (optional) | 1 tsp |
| All-purpose flour | 1 cup |
| Baking powder | 1 tsp |
| Salt | ¼ tsp |
Optional Add-Ins:
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- Milk: 1 tbsp
- Lemon zest: 1 tsp
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- Combine Dry Ingredients: Whisk together flour, baking powder, and salt.
- Beat Eggs and Sugar: Beat eggs and sugar until light and fluffy. Add vanilla extract, if using.
- Fold in Dry Ingredients: Gently fold dry ingredients into wet ingredients.
- Bake: Divide batter evenly into muffin tin. Bake for 15-18 minutes.
- Cool and Serve: Cool completely before serving. Dust with powdered sugar, if desired.
Serving Suggestions:
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- Fresh fruit
- Whipped cream
- Honey or maple syrup
