Without a drop of oil/a bit of fat added, these old-styled Chinese egg cakes are light, healthy and just delicious. They also bring back a lot of childhood memory. At that time, cakes were a novelty because nobody owned an oven to make them at home. They were only available at a few shops in the town. Everyday my sister and I could not wait for our mum coming back home from work because we could always happily find these yummy cakes in her purse. I tweaked the traditional recipe by adding dried cranberry and a handful of nuts.
Makes 12 egg cakes,
- 75g cake flour 低筋面粉 (all-purpose or plain flour works it just doesn’t produce a cupcake as soft as cake flour)
- 3 large eggs room temperature
- 60g …
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