Baked Egg Cake and a Cash Out Check from Nuffnang

Recently, this Baked Egg Cake, literally translated from (烤鸡蛋糕) has been very popular, appearing in blogs and facebook. You may have wonder why this recipe is called Baked Egg Cake. originally this is a steamed egg cake derived from an old fashion recipe of Ji Dan Gao (鸡蛋糕）and with a twist, baking enthusiasts have changed to baking it instead. I am so inspired by their creation and also can't wait to try this yummy cake. The method of making this cake is exactly like chiffon cake. The cake is soft and light with an eggy taste. I've followed Eileen's recipe to make a small portion which is just nice for two persons, for breakfast and afternoon tea. My cake cracked a bit in the centre and had wrinkled as I might have over baked it slightly in my new oven. Overall this is a keeper recipe.

• Baked Egg Cake
• 3 Egg whites
• 65g Icing sugar
• 3 Egg yolks
• 1 Whole Egg
• 50g Corn oil
• 65g Self raising flour
• 5g Cocoa powder + 1 tbsp hot water

Method:

In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.

Sieve in self raising flour and mix well, set aside.

Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff beat.

Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well.

Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan), leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.

Bake in preheated oven at 170C for 35 minutes.

Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.

3个 蛋白

65克 糖粉

3个 蛋黄

1个 全蛋

50克 玉米油

65克 自发面粉 （过筛）

5克 可可粉（融于一汤匙热水）

将剩余面糊倒入模型里 （5x8村烤模或6寸方模，模低铺纸）再把可可面糊倒入，用筷子随意搅拌。

放入预热烤箱，以170度烤约35分钟。

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