Baked Egg Cake 烤鸡蛋糕
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Cook time: 
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Serves: 2
 
Ingredients
  • 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
Instructions
  1. In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.
  2. Sieve in self raising flour and mix well, set aside.
  3. Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
  4. 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.
  5. 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.
  6. Bake in preheated oven at 170C for 35 minutes.
  7. Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.
Recipe by Anncoo Journal at https://www.anncoojournal.com/baked-egg-cake/